Chocolate fridge cake
This is such an easy cake to make that you'll probably end up making it more often than is really good for your waistline.
Dark chocolate, crunchy nuggets of biscuit, roasted nuts, ginger and fruit combine together to make an absolute favourite for the kids, or for the bigger kids in your life.
Dress it up with fresh whipped cream or crème fraîche for a speedy, but very presentable and moreish dessert.
|175||g||72% cocoa chocolate (dark)|
|100||g||wheat & gluten free biscuits, roughly crushed|
|75||g||roasted hazelnuts, roughly chopped|
|75||g||glacé cherries (regular or natural), quartered|
|25||g||stem ginger, finely chopped|
|Please note this recipe contains nuts|
|1.||Line a 1lb loaf tin with non-stick baking paper.|
|2.||To roast hazelnuts: preheat oven to 180°C, fan 160°C, 350°F, Gas 4. Spread the hazelnuts on a baking tray and roast for 8 minutes. Set a timer so that the hazelnuts don't get over roasted/burnt. When cooled roughly chop or loosely crush.|
|3.||Break the chocolate into small pieces and put into a bain marie or bowl over a saucepan of gently simmering water. Add the butter to the chocolate and melt. Mix to combine to a smooth consistency. Do not allow the base of the bowl to touch the hot water beneath or the chocolate will scorch.|
|4.||Remove the chocolate mix from the heat and stir in the rest of the ingredients. Mix well.|
|5.||Spoon the mixture into the prepared loaf tin and level off the top. Put the cake into the fridge to set.|
|6.||When set, and just before needing to serve, remove the chocolate fridge cake from the tin. The easiest way to cut it into slices is to put a sharp knife into very hot water for a few seconds to heat the blade. Quickly dry the blade then cut the first slice off the cake. Return the knife blade to the hot water and repeat until all the slices are cut.|
Any chocolate fridge cake left over should be stored in the fridge, but we're betting there won't be an issue with leftovers.
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