Chocolate Fridge Cake Recipe Uk

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CHOCOLATE & GINGER REFRIGERATOR SQUARES



Chocolate & ginger refrigerator squares image

This quick and easy fridge cakes make a great addition to a homemade gift hamper

Provided by Good Food team

Categories     Dessert, Snack

Time 20m

Yield Makes 32

Number Of Ingredients 5

300g ginger nut biscuit , roughly crushed
140g crystallised stem ginger , finely chopped
300g plain chocolate
100g butter , diced
100g golden syrup

Steps:

  • Line a 20 x 30cm tin with baking parchment. Mix the biscuits with most of the ginger, then set aside. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Pour this over the biscuit and ginger mixture and mix together well.
  • Tip the mixture into the prepared tin and sprinkle over the reserved ginger, then flatten the top lightly - it doesn't need to be completely smooth. Chill for at least 2 hrs, or overnight, before cutting into small squares.

Nutrition Facts : Calories 136 calories, Fat 6.4 grams fat, SaturatedFat 3.8 grams saturated fat, Carbohydrate 18.5 grams carbohydrates, Sugar 14.8 grams sugar, Fiber 0.4 grams fiber, Protein 1 grams protein, Sodium 0.2 milligram of sodium

CHOCOLATE FRIDGE CAKE



Chocolate fridge cake image

Sophisticated and intensely chocolatey with a hit of juicy raisins and crunchy biscuit pieces, serve this decadent chocolate fridge cake as a teatime treat

Provided by Orlando Murrin

Categories     Afternoon tea, Dessert, Treat

Time 20m

Yield Makes 16 generous squares

Number Of Ingredients 7

1 mugful mixed dried fruit (about 225g)
½ mugful brandy or juice (about 110ml)
300g dark chocolate (70% cocoa solids)
½ pack butter (about 125g, salted or unsalted), plus extra for the tin
3 tbsp golden syrup
13 digestive biscuits (about 200g)
100g pack toasted flaked almonds or roasted hazelnuts, chopped (see tip, below)

Steps:

  • Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.
  • The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.
  • Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it's more fiddly to peel off later, or cling film if you don't mind wrinkles on the underside of your cake.)
  • Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.
  • Check the ingredients list to make sure everything is accounted for (it's surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.

Nutrition Facts : Calories 331 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium

CHOCOLATE FRIDGE CAKE



Chocolate fridge cake image

A no-bake fridge cake that's perfect for making with children. You can also pick and mix the fillings to suit your taste.

Provided by Annabel Karmel

Categories     Desserts

Yield Makes 12 squares

Number Of Ingredients 8

250g/8oz digestive biscuits
150g/5oz milk chocolate
150g/5oz dark chocolate
100g/3½oz unsalted butter
150g/5oz golden syrup
100g/3½oz dried apricots, chopped
75g/2½oz raisins
60g/2oz pecans, chopped (optional)

Steps:

  • Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
  • Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
  • Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
  • Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
  • Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
  • Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
  • Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

CHOCOLATE TIFFIN



Chocolate Tiffin image

Chocolate Tiffin is a no bake confection consisting of crushed biscuits, sugar, syrup, dried fruits, and cocoa powder. It's often covered with a layer of melted chocolate.

Provided by Lynn Hill

Categories     Afternoon Tea     Snack

Time 2h20m

Number Of Ingredients 8

200 grams Butter
50 grams Light Brown Sugar
30 grams Cocoa Powder (100% cocoa powder with no added sugar)
200 grams Golden Syrup
400 grams Digestive Biscuits (approx 27 biscuits Very Finely Crushed)
400 grams Mixed Dried Fruits (such as sultanas, raisins and currants.)
100 grams glace cherries (roughly chopped.)
350 grams Dark or Milk Chocolate

Steps:

  • Grease and line an 8 inch square cake tin. It's essential that you do this. Especially when NOT using a loose-bottomed cake tin. Making it much easier to remove from the tin.
  • Place the Butter, Sugar, Cocoa Powder and Syrup in a large pan and heat gently on a medium heat until melted and fully combined.
  • Remove from the heat and add the mixed dried fruit, glace cherries, and crushed biscuits. Or pour everything into a large mixing bowl. Stir until well covered with the cocoa mixture. Be patient, this will take time. Don't be tempted to add any additional liquid, you'll be sorry if you do, it just won't set.
  • Add the mixture into the prepared square cake tin. Firmly pressing down with the back of a spoon. Place in the fridge for at least an hour, to cool and set completely?.
  • Melt the milk/dark chocolate in a clean bowl over a pan of simmering water. Take off the heat and allow to cool a little.
  • Once the fruit mixture has set, cover with the chocolate. Ensuring all the fruit mixture is covered. Leave in a very cool place for a couple of hours to allow the chocolate to set. You can place the tiffin in the fridge to set, but don't leave it there too longe or you run the risk of fat particles in the chocolate turning white. Although still edible, it is unsightly. Once this happens, there's no way of getting rid of them. Unless you cover with more chocolate.
  • Before the chocolate sets completely. You can score along the chocolate with a sharp knife to make slicing easier.

Nutrition Facts : Calories 457 kcal, Carbohydrate 71 g, Protein 4 g, Fat 21 g, SaturatedFat 11 g, Cholesterol 27 mg, Sodium 216 mg, Fiber 4 g, Sugar 50 g, ServingSize 1 serving

RECIPES



Recipes image

Fridge cake is always a crowd pleaser, it looks delicious and it is so simple to make! Why not give it a try and impress your friends and family.

Yield 12

Number Of Ingredients 10

125g Butter (unsalted)
400g Chocolate (plain or milk, grated or chopped.)
2 tbsp Golden syrup
250g Digestive biscuits (lightly crushed.)
135g Maltesers
125g Butter (unsalted)
400g Chocolate (plain or milk, grated or chopped.)
2 tbsp Golden syrup
250g Digestive biscuits (lightly crushed.)
135g Maltesers

Steps:

  • Step 1:Line a 20cm square tin with baking parchment.Step 2:Put the butter in a large pan and melt over a low heat. Add the chocolate and golden syrup and allow to melt for a couple of minutes while stirring.Step 3:Take the pan off the heat and stir in the digestive biscuits and Maltesers until evenly mixed. Tip the mixture into the prepared tin and flatten the top down as smoothly as possible with the back of a spoon.Step 4:Cover and place in the fridge for a couple of hours until it hardens.When ready, remove from the tin and cut into 16 squares.

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