Best ever chocolate fridge cake
This is an indulgent chocolate treat - perfect for celebrations, Easter, or just because. And best of all there's no baking, no cooking and no fuss
Ingredients
- 300 g of dark chocolate broken into pieces
- 120 g of unsalted butter cut into cubes
- 100 g of golden syrup
- 300 g pack of McVitie's HobNobs Biscuits
- 200 g sweet treats MiniEggs for Easter, Maltesers year-round, or your choice)
- 100 g of raisins
- 50 g of white chocolate
Instructions
- Line a 28 x 18cm baking tray with baking paper and put to one side.
- Put the Hobnob biscuits in a food bag and crush with a rolling pin or with your hand. They don't have to be fine, or even. Just in rough pieces. Put aside.
- Put a heatproof/ovenproof bowl over a saucepan of simmering water, making sure the bottom of the bowl isn't touching the water.
- Put the chocolate, the butter, and golden syrup into the bowl and heat for 3-4 minutes, stirring, until the chocolate and the butter have melted and you have a lovely smooth mixture.
- Take off the heat, then add the biscuits and raisins and mix until well combined. Transfer to the lined baking tray, smoothing the top with a spoon or knife so that it’s flat and even.
- Taking the Mini eggs, place them into the chocolate biscuit mixture and press them in gently and spread them out evenly.
- Set aside for 10 minutes to cool, then wrap with clingfilm. Refrigerate for 2 hours.
- Break the white chocolate in pieces and put into a suitable container and melt in a microwave on a high heat for 2 minutes. When melted, drizzle over the fridge cake and then put it back in the fridge for another hour.
- Once set, remove from the baking pan, then using a sharp knife, cut into slices. I like mine thick and chunky and with a nice cup of tea!
Video
Nutrition
Calories: 467kcalFat: 25.2g