Chocolate Fridge Cake

A community recipe by lynnieq

Not tested or verified by Nigella.com

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Introduction

Very easy after dinner or afternoon tea "cake". Cuts into many pieces as it is rich, chocolatey and fruity. Develops better texture and flavour over a day or two if you can bear not to scoff the lot immediately.

Ingredients

Serves: 8-12

Metric Cups

For the Cake

150 grams unsalted butter
2 tablespoons cocoa
2 tablespoons golden syrup
1 tablespoon brandy
100 grams pistachios (chopped)
100 grams dried pears (chopped)
3 teaspoons crystallised ginger
200 grams digestive biscuits

For the Topping

150 grams dark chocolate
30 grams unsalted butter

For the Cake

5⅓ ounces unsalted butter
2 tablespoons unsweetened cocoa
2 tablespoons golden syrup or light corn syrup
1 tablespoon brandy
3½ ounces pistachios (chopped)
3½ ounces dried pears (chopped)
3 teaspoons candied stem ginger
7 ounces graham crackers

For the Topping

5⅓ ounces bittersweet chocolate
1 ounces unsalted butter

Method

Chocolate Fridge Cake is a community recipe submitted by lynnieq and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Line an 18cm springform pan with non-stick baking paper. Bash up the digestives (I put them into a plastic bag and stomp on them - it's strangely satisfying)

Melt together butter, cocoa golden syrup and brandy in a large bowl in the microwave. Add the biscuits, fruit and nuts and stir well.

Press into the prepare springform pan, and smooth the surface with the back of a large metal spoon.

Melt the butter and the chocolate over simmering water. stir to combine and spread over the cake to cover completely.

Refrigerate for a minimum of two hours, but is better if you leave for twelve. Serve cold from the fridge.

Line an 18cm springform pan with non-stick baking paper. Bash up the digestives (I put them into a plastic bag and stomp on them - it's strangely satisfying)

Melt together butter, unsweetened cocoa golden syrup or light corn syrup and brandy in a large bowl in the microwave. Add the biscuits, fruit and nuts and stir well.

Press into the prepare springform pan, and smooth the surface with the back of a large metal spoon.

Melt the butter and the chocolate over simmering water. stir to combine and spread over the cake to cover completely.

Refrigerate for a minimum of two hours, but is better if you leave for twelve. Serve cold from the fridge.

Additional Information

Note: try different combinations of fruit and nuts - walnuts and dried apricots, raisins and almonds and so on. You can use cooking choc for the top, but a 70% cocoa solids choc is special. You really must use a good quality cocoa like Valrhona. For children try glace cherries and omit the brandy (and possibly the nuts.)

Will keep for two weeks in the fridge (highly unlikely that it will survive that long..)