Chocolate refrigerator cake

This no-bake chocolate biscuit cake is so simple to make, you can choose any fruits and nuts you like.

Serves: Makes 30 squares

Preparation time:  25 minutes

Cooling time: 4 hours

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You will need

  • 100g unsalted English butter, plus extra for greasing
  • 200g pack ginger crinkle crunch biscuits
  • 200g smooth dark chocolate
  • 4 tablespoons golden syrup
  • 75g pack dried cranberries
  • 80g shelled pistachios (or any other nuts)
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Recipe Information

Step by step guide to making Chocolate refrigerator cake

  1. Grease a 20cm x 10cm baking tin with butter. Cut a piece of baking paper to run along the middle and up the ends of the tin so it hangs over the edges.
  2. Break the biscuits into small pieces and put into a mixing bowl. Set aside.
  3. Half fill a pan with water and bring to a simmer. Break the chocolate into small pieces and put in a heat-proof bowl.
  4. Add the butter and the golden syrup, then place the bowl over the simmering water and leave for 2 minutes to melt.
  5. Stir for a further 1-2 minutes until the mixture is smooth and glossy. Remove from the heat and leave to cook slightly.
  6. Pour the chocolate mixture in with the broken biscuits, along with the cranberries and pistachios. Stir to combine.
  7. Spoon the mixture into the tin, pushing it down with a spoon. Cover with clingfilm and refrigerate for 4 hours, or overnight.
  8. When set, lift the cake out of the tin using the baking paper strips - you may need to run a knife along the sides to release it from the tin. Cut into small squares to serve.

Cook's tip: This chocolatey treat would also be perfect at Easter, you could top the mixture with some mini Easter eggs or broken up hollow eggs to decorate.

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Nutritional information for Chocolate refrigerator cake

Nutritional information for Chocolate refrigerator cake

Nutrition type per serving
Calories 126 kcal
Total Fat 7.7g
Saturated Fat 3.9g
Salt 0.125g
Sugar 9.4g

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