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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
  1. 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)
  2. Melt together butter, cocoa golden syrup and brandy in a large bowl in the microwave. Add the biscuits, fruit and nuts and stir well.
  3. Press into the prepare springform pan, and smooth the surface with the back of a large metal spoon.
  4. Melt the butter and the chocolate over simmering water. stir to combine and spread over the cake to cover completely.
  5. Refrigerate for a minimum of two hours, but is better if you leave for twelve. Serve cold from the fridge.

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