Ingredients for Chocolate Fridge Cake
- Digestive Biscuits
- Pecan Nuts
- Sliced Almonds
- Glace Cherries
- 100g unsalted butter
- Molasses
- 200g milk chocolate, 100g dark chocolate
- Cocoa Powder
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How to Make Chocolate Fridge Cake
- Crush 200g digestive biscuits into small crumbs using a food processor or by placing them in a ziplock bag and crushing with a rolling pin.
- In a large bowl, combine the crushed biscuits, 50g chopped walnuts, 50g chopped pecans, and 100g dried cherries. Mix well.
- In a small saucepan over very low heat, melt 200g milk chocolate, 100g dark chocolate, and 100g unsalted butter, stirring occasionally until smooth and combined.
- Pour the melted chocolate mixture into the bowl with the biscuit mixture. Stir gently until everything is evenly coated.
- Line a loaf pan (approximately 9x5 inches) with plastic wrap, leaving plenty of overhang on the sides.
- Spoon the mixture into the prepared loaf pan. Use the back of a spoon to firmly pack the mixture down.
- Fold the overhanging plastic wrap over the top of the cake and press firmly to compact the mixture.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the cake to set completely.
- Once set, remove the cake from the loaf pan, remove the plastic wrap, and slice into pieces.
- Dust with cocoa powder before serving for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
51g
Fat
103g
Carbs
14g
