Very easy after dinner or afternoon tea "cake". Cuts into many pieces as it is rich, chocolatey and fruity. Develops better texture and flavour over a day or two if you can bear not to scoff the lot immediately.
Recipe posted by lynnieq
CHOCOLATE FRIDGE CAKE
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Ingredients
Switch to Cup Measuresfor the cake
- 150 grams unsalted butter
- 2 tablespoons cocoa
- 2 tablespoons golden syrup
- 1 tablespoon brandy
- 100 grams pistachios (chopped)
- 100 grams dried pears (chopped)
- 3 teaspoons crystallized ginger
- 200 grams digestive biscuits
for the topping
- 150 grams dark chocolate
- 30 grams unsalted butter
Method
- Line an 18cm springform pan with non-stick baking paper. Bash up the digestives (I put them into a plastic bag and stomp on them - it's strangely satisfying)
- Melt together butter, cocoa golden syrup and brandy in a large bowl in the microwave. Add the biscuits, fruit and nuts and stir well.
- Press into the prepare springform pan, and smooth the surface with the back of a large metal spoon.
- Melt the butter and the chocolate over simmering water. stir to combine and spread over the cake to cover completely.
- Refrigerate for a minimum of two hours, but is better if you leave for twelve. Serve cold from the fridge.
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