This recipe comes from a mix of trying to find something quick and easy that Evie and I can make together while the boys have their mid afternoon nap and also as a way to use up all those broken biscuit pieces at the bottom of the barrel.
Now, this isn’t exactly a pretty cake but the combination of chocolate, biscuit, dried fruit and even cereals is absolutely delicious with a cup of tea in the afternoon – or evening after the kids have finally gone to bed! And the fact that it’s a no bake cake makes it even more of a winner.
You can use any type of biscuits that you might have to hand and well as any dried fruits that you have in the cupboard. As we had done our big shop, we had some of our daughter’s left over cookie cereals, so I thought we might as well throw some of those in there too.
Broken Biscuit Chocolate Fridge Cake Recipe
Ingredients:
- 150g Dark Chocolate
- 1 tbsp Golden Syrup
- 1 tbsp Cocoa Powder
- 1/2 cup broken biscuits
- 1/2 cup dried fruit (raisins, sultanas, cranberries)
- Additions – 1/4 cup of cereals/chopped nuts, a small piece of butter, 1 tsp of milk, chocolate chips or other decorative toppings.
Method:
- Line a square or rectangular dish (I use a brownie pan) with greaseproof paper.
- Using suitable bowl (such as a pyrex one) over a saucepan of boiling water to create a bain marie, melt the dark chocolate and stir in the golden syrup and cocoa powder and stir gently to ensure everything has melted and comes together smooth. A small piece of butter can be added to make the mixture extra glossy and a dash of milk can be stirred in to loosen the mixture if it becomes too claggy.
- Taking the bowl off the heat, fold in your biscuits, fruit and if using them any cereals or chopped nuts until they are coated in the chocolate.
- Tip the mixture into the prepared dish and press down with a spatula or the back of spoon to fill the dish as much as possible, or to at least form the mixture into a square/rectangle of uniform thickness.
- You can sprinkle over some chocolate chips (in the pictures, I have used white chocolate chips for a nice contrast) or any cake decoration sprinkles you might like.
- Allow the mixture to cool cmpletely in the dish before placing it in the fridge to chill overnight.
- Before serving, cut the cake with a sharp knife into bars or squares of your desired size.
As you can see in the above picture, my mixture did not completely fill the base of the brownie tin. However, I pressed it to about a 2cm thickness and used the greasproof paper to press around the edges to create as much of a square as possible.
I hope you enjoy making this fridge cake! I’d love to hear which combinations you come up with in the comments.
Nicola Cañaveras 