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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Recipe Information
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)
Instructions
Line a square or rectangular baking tin (approximately 8 inches/20 cm) with parchment paper for easy removal later.
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.
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.
Remove the melted chocolate mixture from the heat and let it cool slightly for a minute or two.
Stir in the broken biscuits, raisins, and chopped nuts (if using). Mix until all the dry ingredients are well coated in the chocolate mixture.
Pour the mixture into the prepared tin and press it down firmly with the back of a spoon to create an even surface.
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.
Refrigerate the cake for at least 4 hours or until fully set. For best results, leave it overnight.
Once set, remove the cake from the tin and cut it into squares or rectangles. Serve chilled or at room temperature.
Nutrition Facts
Calories |
5017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 318.1 g | 408% | |
| Saturated Fat | 165.4 g | 827% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 364 mg | 121% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 534.3 g | 194% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 354.7 g | ||
| Protein | 54.5 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 600 mg | 46% | |
| Iron | 38.8 mg | 216% | |
| Potassium | 3410 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
