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Had enough of festive baking? Try making this chocolate fridge cake instead!

Chocolate, meringue, golden syrup, cherries, nuts and digestive biscuits. As far as cakes go, does it get any better than that? Well Homemakers, we are happy to say it does! This cake is made even more incredible by the added fact that there is no need for any baking whatsoever. No fiddling with the temperatures, no watching through the oven door… nope, all this recipe needs is to be mixed together and popped into a fridge until firm.

  • Had enough of festive baking? Try making this chocolate fridge cake instead!
YOU'LL NEED THIS:
    • 200g digestive biscuits
    • 110g whole pecans, roughly chopped
    • 110g pistachio nuts, peeled
    • 10 glace cherries
    • 2 ready-made meringue nests, smashed up
    • 150g unsalted butter
    • 1 tablespoon golden syrup
    • 200g good-quality dark chocolate (70% cocoa solids)
CHOCOLATE FRIDGE CAKE WITH PECANS AND MERINGUES

    Maybe you’re not blessed in the culinary department, or maybe you’ve simply had enough of baking mince pies. Whatever the reason, this recipe has installed in us a new-found appreciation for the humble refrigerator, ready and waiting to chill our chocolatey treats whenever we need it to. If you’re looking to treat yourself to a new one for Christmas, you need to take a look at the gorgeous candy-coloured retro ones we’ve been hankering after from Homebase. The huge range includes everything from American style to energy efficient fridges, and if you’re at university or in a flat with limited space, you can find adorable mini fridges for great prices too, perfect for making the delish recipe below.

    1. Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and smashed meringue.

    2. Put the rest of the ingredients into a second, heatproof bowl and either put this over a pan of simmering water, or into a microwave until melted.

    3. Mix the contents of both bowls together and get yourself a container that will act as a mould. To help with turning the cake out, line the container with clingfilm, leaving plenty of extra clingfilm at the edges to fold over the top.

    4. Now spoon the mixture into the container. Put into the fridge to firm up, then turn out, removing the clingfilm, and cut into chunky slices.

    This cake can be kept in an airtight container for a few days and actually improves in flavour after a few days. If you’re allergic to nuts then simply leave them out of the recipe.