Simply stunning chocolate fridge cake

Simply stunning chocolate fridge cake

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Cooking time

Prep: 35 mins Cook: 10 mins plus overnight chilling

Skill level

Easy

Servings

Serves 10 - 12

The beauty of this pudding is the simplicity of the ingredients, put together stylishly. Use chocolate biscuits and a Baileys mascarpone cream

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
858
protein
8g
carbs
63g
fat
62g
saturates
39g
fibre
4g
sugar
40g
salt
0.7g

Ingredients

  • 200g bar dark chocolate, broken into chunks
  • 700ml double cream
  • 5 boxes good milk chocolate biscuits, 48 biscuits in total (we used Marks & Spencer's All butter Fairtrade double chocolate chip cookies), or to make your own see tip, below
  • 400g mascarpone
  • 5 tbsp Baileys
  • 5 tbsp icing sugar, sifted

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Method

  1. Melt the chocolate and 150ml of the cream together in a small pan. Cool until spreadable, then use to sandwich pairs of the cookies together.
  2. Choose a cake stand or flat plate to assemble your cake. Tip the remaining cream, the mascarpone, Baileys and icing sugar into a big bowl, and use an electric hand whisk to beat until thick and the mixture is just holding its shape.
  3. Arrange some of your cookie sandwiches to make a base that almost covers the plate. Dot a little of the cream under each, and stick into position. Spread or dollop over a good layer of cream, then add another layer of cookies, a little smaller than the first. To get a neat finish, choose a front to your cake – and always start by arranging the outside ring of cookies from there (then you can snap cookies in half to fill in the middle). Repeat, making the layers smaller each time, until you finish with a single cookie and a dollop of cream on top! Chill in the fridge overnight.

Recipe from Good Food magazine, December 2013

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Comments

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lidewij's picture

I made this for the new years dinner at work. It was lovely. I had some mascarpone cream mixture left over so I put it in a bowl next to the cake for anyone who wanted more to dip their cookie in.
Next time, however, I would add a few spoonfuls of baileys to the chocolate mixture as well as to the cream. I had to use Baileys variation orange and truffle because that was the only one available, but it tasted very good anyway.

BakingJenny's picture

This is a great pudding with wow factor, have done it several times. Only thing is I don't have room for it in my fridge over night as its huge! So I whip the cream and put together right before serving.

Pennydoctor's picture

Lovely flavours. But even without whipping, the mascarpone-cream mixture was so thick that it didn't moisten the cookies enough to soften them after 17 hours in the fridge. So next time I will use less mascarpone, and whipping instead of double cream to lighten the mix. And, although the presentation suggested was beautiful (especially with edible gold glitter sprinkled lightly from a height), I will layer this as a standard fridge cake to make it easier to serve.
Recommended with reservations

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