Chocolate Fridge Cake
- 400g Shortbread BiscuitsI used shorties
- 170g Golden Syrup
- 200g Milk Chocolate
- 200g Dark Chocolate
- 85g Unsalted Butter
I’m doing a bit of a chocolate theme this month. In hindsight loads of people have probably given up chocolate for lent so I’m sorry if that’s you. You can always come back at Easter and make all the chocolate recipes at once to make up for it. I really want to make a variety of chocolate recipes. Last week I made a delicious chocolate mousse (already made it twice!). Today I bring you a chocolate fridge cake recipe.
It’s really moreish. I could probably eat three slices at once if it wasn’t so filling. I think I really like the combination of chocolate and golden syrup as it reminds me a bit of my tiffin bar recipe. The recipe uses a mix of dark and milk chocolate to make it rich but not overwhelming and I used crushed shortbread biscuits. You know the cheap type that are round and called
Shorties? I think using proper shortbread fingers would be a waste in this recipe as you’re only going to crush them up.
You might think a fridge cake is a bit messy. Mary Berry might call it ‘informal’. I’ve tried to jazz it up a bit by pushing whole biscuits into the cake. When you slice it you should be able to see the whole shortbread.
Set aside 100g of the biscuits for later. Put the remaining 300g in a plastic food bag and crush until a mix of chunks and crumbs and empty into a bowl.
Heat the butter, golden syrup and chocolate in a pan until melted and just combined. Pour over the biscuit crumbs and mix until the biscuits are completely coated.
Grease a loaf tin (I used a silicone one which made it easier to remove the cake later). Break a couple of the remaining biscuits into chunks and place flat on the bottom.