Top tip: you can adapt this recipe to suit your tastes by adding cherries, raisins, almonds, pecans, or even cherry liqueur at the final mixing stage
Owing to a few too many glasses of cab sav at the weekend, I didn’t get round to cooking nearly as much I should have done — leaving a distinct lack of naughty nibbles to get me through the week. Come yesterday afternoon, all of the lemon and poppy seed cake had gone, and I needed to replenish the sweet treat stocks. I wanted something quick, something super tasty, and something that incorporated the new loaf tin I’d kindly been sent by the lovely Great British Bakeware people. So I settled on chocolate fridge cake.
I adapted a recipe from BBC good food (having never made fridge cake before) and the results were fantastic. I took the gorgeous little squares into work and they went down an absolute storm!
- 8oz digestive biscuits
- 10oz quality chocolate (I used a mixture of 50% and 70% cocoa)
- 3½oz unsalted butter
- 6oz golden syrup
- 2 tsp instant espresso powder mixed with a tbsp of water, plus a tsp of brown sugar
Make the magic happen:
- Line a loaf tin with cling film, leaving plenty of excess hanging over the sides so you can lift it out once its set
- Place the biscuits into a large plastic mixing bowl, then bash the hell out of them with a wooden spoon (this was unbelievably therapeutic)
- Pop a separate bowl over a pan of simmering water (being careful not to let the bowl touch the water), and melt the chocolate, butter and syrup together, stirring occasionally
- Pour in the sweetened espresso mixture and stir. It’s worth pointing out at this stage that it’s largely impossible to adequately mix the gooey chocolate loveliness without getting covered – but that’s no bad thing
- When completely melted, remove from the heat and stir in the bashed up biscuits
- Spoon the unctuous mixture into the lined loaf tin, then leave to cool in the fridge overnight
- Lift out using the cling film, dust with icing sugar, and cut into as many pieces as you’d like
Enjoy with a fresh, creamy coffee.
Love Emma xx