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Easy chocolate fridge cake
Makes 16 squares Cakes, Bread and Pastries
Ingredients
- 300g dark chocolate digestives
- 150g very dark chocolate (85% cocoa solids)
- 100g salted butter
- 100ml double cream
- 100g glacé cherries, halved
- 100g sliced pistachios (nibs)
- 100g glacé Italian orange peel
- Gold-coloured edible glitter spray
Method
Line an 18cm square tin with a wide, double thickness strip of tin foil, to extend over the sides by about 5cm. Then place a square of either waxed or greaseproof paper over the bottom of the tin.
Break the biscuits into the bowl of a food processor, pulse to a coarse crumb and tip into a large bowl. Put the chocolate, butter and cream in a bowl set over a pan of barely simmering water, making sure the bottom of the bowl doesn’t touch the water. After 5 minutes, stir well and remove from the water bath, then keep stirring until fully melted.
Fold the cherries, pistachios and peel into the biscuit crumbs and mix to coat the fruit. Pour the chocolate mixture into the bowl and stir well until it’s an even colour. Tip into the prepared tin and smooth. Cool, then transfer to the fridge to firm up.
Take out of the fridge around 30 minutes before spraying with gold glitter, then cut into squares.
This recipe featured in the Christmas 2022 issue of Food and Travel. To subscribe, click here.
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