Chocolate fridge cake with chocolate eggs

Rocky road fridge cake

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

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

Easy

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
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 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

    Butter

    butt-err

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

  • 125g golden syrup
    Golden syrup

    Golden syrup

    goal-dun sir-rup

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

  • 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 mini chocolate eggs (you'll need 25 eggs)
  • 2 tsp multicoloured sprinkles

Method

  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 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Be the first to comment...We'd love to hear how you got on with this recipe. Did you like it? Would you recommend others give it a try?
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?