Chocolate fridge cake with chocolate eggs
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Rocky road fridge cake

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(2 ratings)

Prep: 15 mins Cook: 10 mins plus 2 hrs chilling


Makes 25 bites

Make this chocolate fridge cake for an Easter celebration, or just as an afternoon treat. Mix up a colourful combo of mini chocolate eggs and multi-coloured sprinkles

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal179
  • fat10g
  • saturates5g
  • carbs20g
  • sugars14g
  • fibre2g
  • protein2g
  • salt0.22g
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  • 300g dark chocolate, roughly chopped
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

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

  • 100g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 125g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

    Golden syrup is a translucent, golden-amber coloured, sweet syrup, which can only be produced…

  • 2 tsp vanilla bean paste
  • 125g rich tea biscuits, broken into a mixture of small and large pieces
  • 30g popcorn, sweet and salty
  • 50g rice crispies
  • 150g raisins
  • 1 x 80g bag M&M's Eggs ® (you'll need 25 eggs)
  • 2 tsp multicoloured sprinkles


  1. Line a 20 x 20cm tin with baking parchment. Melt the chocolate, butter and syrup in a heatproof bowl over a pan of just simmering water, stirring frequently until smooth, or use the microwave, stirring between 30 second blasts.

  2. Remove the chocolate from the heat, then stir in the vanilla, biscuit rubble, popcorn, rice crispies and raisins. Mix well until everything is well coated in the chocolate. Transfer to the tin, packing it in and smoothing over the surface. Press the M&M’s mini chocolate eggs into the top in rows of five (so that there's an egg for every one of 25 bites), then scatter over the sprinkles, also lightly pressing them in. Chill for at least 2 hours before cutting into 25 squares.

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