Squares of chocolate fridge cake extraordinaire and a palette knife

Chocolate fridge cake

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(1 ratings)

Prep: 20 mins plus at least 4 hrs to set

Easy

Makes 16 generous squares

Sophisticated and intensely chocolatey with a hit of juicy raisins and crunchy biscuit pieces, serve this decadent chocolate fridge cake as a teatime treat

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal331
  • fat21g
  • saturates10g
  • carbs27g
  • sugars19g
  • fibre3g
  • protein4g
  • salt0.4g
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Ingredients

  • 1 mugful mixed dried fruit (about 225g)
  • ½ mugful brandy or juice (about 110ml)
    Brandy

    Brandy

    bran-dee

    Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…

  • 300g dark chocolate (70% cocoa solids)
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • ½ pack butter (about 125g, salted or unsalted), plus extra for the tin
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 3 tbsp golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a clear, sparkling, golden-amber coloured, sweet

  • 13 digestive biscuits (about 200g)
  • 100g pack toasted flaked almonds or roasted hazelnuts, chopped (see tip, below)

Method

  1. Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.

  2. The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.

  3. Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it’s more fiddly to peel off later, or cling film if you don’t mind wrinkles on the underside of your cake.)

  4. Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.

  5. Check the ingredients list to make sure everything is accounted for (it’s surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.

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Comments, questions and tips

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helen707
31st Jul, 2017
5.05
Yep, pretty decadent, but the brandy gives this a wonderful flavour. I mixed plain and milk about 60:40 and although maybe ? a little softer than perhaps all plain it is lovely. Mixed cranberries and raisins are lovely in it, and the co-op fair trade choc at £1 for 135g worked very well. Keeping in the fridge to maintain it at its best. Just need to ignore the calories when you eat it!
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