Chocolate refrigerator cake
- December 2007
- 100g unsalted butter, plus extra for greasing
- 20 digestive biscuits
- 100g milk chocolate
- 4 tbsp golden syrup
- 80g dried fruits, such as cranberries and cherries
- 80g hazelnuts and walnuts (optional), chopped
- Line a 900g loaf tin with the extra butter and a sheet of baking paper (see tip). In a large bowl, break the digestive biscuits into small pieces.
- Half-fill a saucepan with water and bring up to a gentle simmer on the hob. Reduce the heat to very low once simmering.
- Break the chocolate into small pieces and put into another large bowl, add the butter and golden syrup. Put the bowl onto the saucepan of simmering water.
- Leave for 1 minute, then turn the heat off. Remove the saucepan from the heat, then stir for 1-2 minutes, until everything is melted and smooth.
- Pour the chocolate over the digestives, add the dried fruit and nuts and mix everything together.
- Spoon the mixture into the lined tin, smooth the top and cool. Cover with cling film and chill for 2 hours, until set.
- Run a palette knife along the sides to release it from the tin. Gently pull the refrigerator cake out of the tin using the baking paper. Cut into slices, then into small pieces.
For a scrummy alternative, try making this with ginger nut biscuits.
Lining the tin
Brush the inside of the tin all over with a little softened butter. Cut out a length of baking paper and cover the bottom and ends of the tin in one long piece, with enough paper left over to hang over the ends. When the cake is set you can pull it out using the paper.
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