Chocolate Fridge Cake
Indulge in the no-bake decadence of this Chocolate Fridge Cake—a rich and irresistibly simple treat that's perfect for any occasion. Combining velvety dark chocolate, buttery golden syrup, and crunchy digestive biscuits, this delightful dessert is packed with texture and flavor in every bite. Raisins and optional chopped nuts lend a playful chewiness, while a drizzle of white chocolate adds a touch of elegance. With just 20 minutes of prep time and no cooking required, this chilled chocolate creation is the ultimate fuss-free recipe for busy bakers or last-minute gatherings. Slice it into squares or rectangles and serve straight from the fridge for a crowd-pleasing sweet that's as easy to make as it is to eat!
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Ingredients
- 300 grams dark chocolate
- 150 grams unsalted butter
- 4 tablespoons golden syrup
- 250 grams digestive biscuits
- 100 grams raisins
- 50 grams chopped nuts (optional)
- 50 grams white chocolate (optional, for decoration)
Directions
Step 1
Line a square or rectangular baking tin (approximately 8 inches/20 cm) with parchment paper for easy removal later.
Step 2
Place the digestive biscuits in a large bowl and break them into small chunks using your hands or the back of a spoon. Avoid crushing them too finely; you need some texture.
Step 3
In a heatproof bowl set over a pan of simmering water (or using a microwave in short bursts), melt the dark chocolate, butter, and golden syrup together. Stir occasionally until the mixture is smooth and glossy.
Step 4
Remove the melted chocolate mixture from the heat and let it cool slightly for a minute or two.
Step 5
Stir in the broken biscuits, raisins, and chopped nuts (if using). Mix until all the dry ingredients are well coated in the chocolate mixture.
Step 6
Pour the mixture into the prepared tin and press it down firmly with the back of a spoon to create an even surface.
Step 7
If using white chocolate for decoration, melt it in the same way as the dark chocolate and drizzle it over the top of the fridge cake for a decorative touch.
Step 8
Refrigerate the cake for at least 4 hours or until fully set. For best results, leave it overnight.
Step 9
Once set, remove the cake from the tin and cut it into squares or rectangles. Serve chilled or at room temperature.
Nutrition Facts
| Serving size | (980g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5017.2 |
| Total Fat 318.1g | 0% |
| Saturated Fat 165.4g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 363.8mg | 0% |
| Sodium 1523.7mg | 0% |
| Total Carbohydrate 534.3g | 0% |
| Dietary Fiber 38.7g | 0% |
| Total Sugars 354.7g | |
| Protein 54.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 599.8mg | 0% |
| Iron 38.8mg | 0% |
| Potassium 3409.5mg | 0% |
Source of Calories