Chocolate Fridge Cake ~ Easy, No Bake

This easy biscuit cake is a breeze to make and will save you so much effort. Call it a cake or a fudge with dry fruits, you can put this together in a jiffy and wait, it needs no oven either!

Course Dessert

Cuisine International

Keyword Biscuits, Eggless, Fridge Cake, No Bake

Prep Time 10

Chilling Time 4

Total Time 10

Servings Bars

Calories 1087kcal

Author Shireen Sequeira

Ingredients

55 grams/2oz butter plus extra for greasing
55 grams/2 oz raisins chopped
2 tablespoons brandy
115 grams /4oz plain chocolate roughly chopped
2 tablespoons golden syrup
175 grams/6 oz digestive biscuits roughly broken
55 grams / 2 oz flaked almonds lightly toasted
25 grams / 1 oz glacé cherries chopped

For the topping:

100 grams / 3-1/2 oz plain chocolate
20 grams / 3/4th oz butter

Instructions

Grease and line the base of a 7" square cake tin or shallow tray.
Soak the raisins and brandy in a bowl for about 20-30 mins
Place the chocolate, butter and golden syrup in a saucepan and heat gently till everything has melted. Mix in the broken biscuits, almonds, cherries and the soaked raisins along with the soaking liquid.
Pour the mixture into the prepared tin and level the surface. Cover with a cling wrap and chill for about 1 hour in the refrigerator.
When you are ready to bring the cake out of the fridge, prepare the topping by melting the butter and chocolate in a small heatproof bowl placed over a saucepan of barely simmering water. Stir till melted and then pour over the cake and smoothen the surface.
Chill for another 4-5 hours or overnight for best results. Cut into bars or squares and serve

Nutrition