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Dec 5, 20183 min read

Chocolate Fridge Cake

This isn’t really a cake, it’s more like square and thick biscuit bars but way more indulgent and inviting.


They are so easy to make and very filling.With this recipe, I get  about 9 big squares but you can get more with smaller pieces of course it also depends on the size of the tin you use to pack the mixture into.


They are perfect for leftover chocolate you have lying around, whether it is a bar of chocolate you can melt or mini eggs you can place on the top, nearly every type of chocolate you can incorporate into this mouth-watering chocolate “cake“.

But really you can incorporate whatever you like in the “ingredients to add” part of the ingredients, go crazy with whatever you like, what I put are suggestions I like to add but don’t always.


Ingredients


Compulsory ingredient:


  • 100 grams salted/ unsalted butter

  • 250 grams rich tea biscuits (or you could use digestives)

  • 300 grams of milk or dark chocolate (or you could use both but not white)

  • 130 grams golden syrup


Ideas of Ingredients to add if you like and the measurements are according to your liking: (you are definitely not obliged to use all of the ingredients, only the one(s) you like and think will go well together)


  • dried raisins, dried

  • cranberries

  • mini marshmallows

  • dried apricots

  • pecan nuts

  • flaked almonds

  • dried prunes

  • Maltesers

  • Smarties

  • chopped up bits of white chocolate

Recipe

  1. Cut the chocolate roughly into small pieces and place into a bowl with the butter and golden syrup.                                                                             

  2. Place the bowl onto a sauce pan (that is smaller than the bowl but the bowl is stable on it) which is filled about a third with water but make sure that the water doesn’t touch the bowl.     

  3. Turn on your stove to start melting the chocolate and butter.(You could do this step in the micro-wave but to be sure to not burn the chocolate, put in the microwave for 30 seconds, then stir and repeat until the mixture is fully melted and silky-smooth)   

  4. While that is melting slowly, place the biscuits into a sealed freezer bag and bash with a heavy rolling pin until it is mostly crumbs but there are still some small pieces of biscuit lying around in places. 

  5.  Tip the bashed-up biscuits into a big bowl and add whatever ingredients you have chosen from the list in the size that you want (for example: if you are using dried-up apricots, then chop them up)   

  6. Once the chocolate mixture is completely  melted, take it off the heat and pour onto your prepped ingredients in the large bowl               

  7. Mix until all the pieces of biscuits and covered in chocolate         

  8. Place into a tin lined with clingfilm or reusable baking sheet and pack down tightly   

  9. Leave in the fridge for 3 hours                                                                                

  10. Cut into squares and serve


These keep for about a week and a bit in the fridge


IDEA: Instead of using a lined tin, for a more individual look, you could use cupcake liners in a cupcake tin.


 What is your favorite chocolate treat???

Goal on what next to bake :Upside-down pineapple cake

 On what would you like the next blog post to be on?

 Hope you like this Blog post and feel free to comment whatever you like. Xxx

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