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Chocolate fridge cake with chocolate eggs

Rocky road fridge cake

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Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal179
fat10g
saturates5g
carbs20g
sugars14g
fibre2g
protein2g
salt0.22g
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Ingredients

  • 300g dark chocolate , roughly chopped
  • 100g butter
  • 125g golden syrup
  • 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

Method

  • STEP 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.

  • STEP 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.

Goes well with

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Overall rating

Rating: 5 out of 5.2 ratings
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