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CHOCOLATE FRIDGE CAKE
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
Ingredients
Cake:
- 150 g unsalted butter
- 2 tbsp good cocoa
- 2 tbsp golden syrup
- 1 tbsp brandy
- 100gr pistachios chopped
- 100 g dried pear chopped
- 3 tsp chopped glace ginger
- 200 g plain digestive biscuits
Topping:
- 150 g good quality dark chocolate
- 30 g unsalted butter
Method
Serves: 8-12
- 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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