Chocolate Fridge Cake

Total Time:
22 min
Prep:
5 min
Inactive:
2 min
Cook:
15 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 5 1/4 ounces (150 grams) digestive biscuits
  • 3 1/2 ounces (100 grams) pecans
  • 3 1/2 ounces (100 grams) pistachio nuts
  • 10 glace cherries
  • 2 ready made meringue nests, crumbled into small pieces
  • 5 1/4 ounces (150 grams) butter
  • 1 tablespoon golden syrup
  • 7 ounces (200 grams) good quality chocolate
  • Cocoa powder, for dusting
Directions
  • Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.

  • Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter) container with cling film, first leaving plenty of extra film at the edges to fold over the top.

  • Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.


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