Chocolate Refrigerator Cake Recipe Recipe Cards

CHOCOLATE FRIDGE CAKE

Steps:

• Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.
• Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter) container with cling film, first leaving plenty of extra film at the edges to fold over the top.
• Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.

CHOCOLATE REFRIGERATOR CAKE

Steps:

• Grease round 20cm cake tin with butter.
• Put biscuits between sheets of greaseproof paper and crush with rolling pin.
• In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
• In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
• Pour this mixture over the biscuit mixture and stir well.
• Pack mixture into cake tin.
• Cover and refrigerate for several hours.
• Then melt the remaining chocolate and pour over cold cake whilst in tin.
• Allow chocolate to set in fridge and then serve in small slithers.

CHOCOLATE FRIDGE CAKE

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.

REFRIGERATOR CHOCOLATE CHEESECAKE

Steps:

• CRUST:.
• Combine the ingredients and press into the bottom of a 9-inch springform pan and chill.
• FILLING:
• Soften the gelatin in the water, then heat until gelatin has dissolved, remove from heat and cool. Cream the cheese with the chocolate, milk and vanilla. Stir in the gelatin. Fold in the whipped cream. Pour in the shell.
• TOPPING:.
• Garnish the top with the chocolate curls and refrigerate for 4 hours.
• Garnish with the chocolate curls.

HOMEMADE CHOCOLATE CAKE

Steps:

• In a large bowl, combine the first 5 ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.

CHOCOLATE CANDY BAR CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (8 inch) pans.
• In a large bowl, combine cake mix, milk, eggs, oil and instant vanilla pudding mix. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pans.
• Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To make the frosting: In a large bowl, beat the cream cheese with the white sugar and confectioners' sugar until smooth. Fold in the whipped topping, pecans and chopped chocolate. Spread between layers and on top and sides of cake.