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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Recipe Information
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
Instructions
Line a rectangular loaf pan with parchment paper or plastic wrap, leaving some overhang on all sides for easy removal later.
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.
Once melted, remove from heat and whisk in the powdered sugar, cocoa powder, and vanilla extract until fully incorporated and smooth.
Spread a thin layer of the chocolate mixture at the bottom of the prepared loaf pan.
Add a single layer of biscuits on top of the chocolate, breaking them as needed to fit snugly.
Spread another layer of the chocolate mixture over the biscuits, using a spatula to ensure an even coating.
Repeat the layering process (alternating chocolate and biscuits) until all the ingredients are used, finishing with a final layer of chocolate on top.
Gently tap the pan on the counter to remove air bubbles and smooth out the layers.
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or until completely firm.
Once set, use the parchment paper overhang to lift the cake from the pan. Slice with a sharp knife and serve chilled.
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.8 g | 57% | |
| Saturated Fat | 27.4 g | 137% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 57 mg | 19% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 39.7 g | ||
| Protein | 5.2 g | 10% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 70 mg | 5% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 369 mg | 8% | |
*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.
