German Fridge Cake
Indulge in the no-bake decadence of German Fridge Cake, a rich and irresistible dessert that layers velvety chocolate with crisp digestive biscuits. Perfectly customizable and ready in just 20 minutes of prep time, this quick yet impressive treat features a luxurious blend of dark and semi-sweet milk chocolate, enhanced by the deep flavors of cocoa powder and a touch of vanilla. With no need for an oven, this cake sets beautifully in the refrigerator, creating a stunning mosaic of creamy chocolate and biscuits in every slice. Ideal for dinner parties or satisfying sweet cravings, this chilled, chocolatey delight serves 8 and is best enjoyed straight from the fridge. Whether you're a chocolate lover or searching for a simple make-ahead dessert, this German classic is a must-try!
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Ingredients
- 300 grams Dark chocolate
- 200 grams Semi-sweet milk chocolate
- 200 grams Unsalted butter
- 100 grams Powdered sugar
- 2 tablespoons Unsweetened cocoa powder
- 1 teaspoon Vanilla extract
- 200 grams Digestive or butter biscuits
Directions
Step 1
Line a rectangular loaf pan with parchment paper or plastic wrap, leaving some overhang on all sides for easy removal later.
Step 2
In a heatproof bowl, combine the dark chocolate, semi-sweet milk chocolate, and unsalted butter. Melt the mixture over a double boiler or in the microwave, stirring frequently until smooth.
Step 3
Once melted, remove from heat and whisk in the powdered sugar, cocoa powder, and vanilla extract until fully incorporated and smooth.
Step 4
Spread a thin layer of the chocolate mixture at the bottom of the prepared loaf pan.
Step 5
Add a single layer of biscuits on top of the chocolate, breaking them as needed to fit snugly.
Step 6
Spread another layer of the chocolate mixture over the biscuits, using a spatula to ensure an even coating.
Step 7
Repeat the layering process (alternating chocolate and biscuits) until all the ingredients are used, finishing with a final layer of chocolate on top.
Step 8
Gently tap the pan on the counter to remove air bubbles and smooth out the layers.
Step 9
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until completely firm.
Step 10
Once set, use the parchment paper overhang to lift the cake from the pan. Slice with a sharp knife and serve chilled.
Nutrition Facts
| Serving size | (1015.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5503.5 |
| Total Fat 369.7g | 0% |
| Saturated Fat 212.0g | 0% |
| Polyunsaturated Fat 0g | |
| Cholesterol 487.3mg | 0% |
| Sodium 1176.9mg | 0% |
| Total Carbohydrate 537.1g | 0% |
| Dietary Fiber 41.4g | 0% |
| Total Sugars 391.5g | |
| Protein 48.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 533.9mg | 0% |
| Iron 47.3mg | 0% |
| Potassium 3432.1mg | 0% |
Source of Calories