Chocolate Fridgecake

Chocolate Fridgecake is your passport to dessert heaven. This no-bake wonder combines the richness of plain chocolate with the creaminess of unsalted butter and a touch of golden syrup. The result? A delectable treat that’s both velvety and sweet, with a delightful crunch and a hint of fruitiness if you choose to add cherries. The optional pistachios, raisins, and blanched almonds add even more texture and flavour to this heavenly creation.

Creating Chocolate Fridgecake is a breeze. You melt the chocolate, butter, and syrup together, then fold in your choice of cherries, biscuits, pistachios, raisins, and almonds. The mixture is then chilled into a loaf tin until it sets. Once ready, you’ll be rewarded with a divine dessert perfect for any occasion.

Chocolate Fridgecake

5 from 1 vote

Chocolate Fridgecake

Elevate your dessert game with Chocolate Fridgecake – a heavenly, chilled treat that's effortless to make. Melted chocolate, butter, and golden syrup envelop biscuits, cherries, pistachios, raisins, and almonds, creating a texture and flavour explosion in every bite.

Prep Time20 minutes mins

Cool and Refrigirate2 hours hrs

Total Time2 hours hrs 20 minutes mins

Course: Dessert

Cuisine: British

Ingredients

• 200 gms Plain Chocolate
• 125 gms Unsalted Butter
• 1 tbsp Golden Syrup
• 150 gms Plain Biscuits
• 100 gms Red Cherries (optional)
• 50 gms Pistachios (shelled - optional)
• 50 gms Raisins (optional)
• 25 gms Almonds (blanched - optional)

Instructions

• Line a loaf tin with cling film, leaving some overhang, and set aside.
• In a heatproof bowl, break the plain chocolate into pieces.
• Add the unsalted butter and golden syrup to the bowl.
• Place the bowl over a pan of barely simmering water (double boiler) and gently melt the contents, stirring occasionally.
• While the chocolate mixture is melting, halve the cherries and break the plain biscuits into small pieces.
• Once the chocolate mixture is smooth and fully melted, remove it from the heat and allow it to cool slightly.
• Stir in the cherries, biscuits, pistachios, raisins, and blanched almonds until everything is evenly coated.
• Spoon the mixture into the prepared loaf tin and press it down firmly with the back of a spoon.
• Cover the top with the overhanging cling film and chill the Chocolate Fridgecake in the refrigerator for at least 2 hours, or until it's set.
• Carefully invert the tin onto a chopping board, remove the tin, and peel away the cling film.
• Let the Fridgecake soften for a few minutes at room temperature, then slice and enjoy!

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Frequently Asked Questions:

Can I make Chocolate Fridgecake without any nuts? 

 Absolutely! You can skip the pistachios and almonds if you prefer a nut-free version. It will still be delicious.

Are there any suitable pairings for Chocolate Fridgecake? 

Chocolate Fridgecake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete dessert experience, try it alongside a warm cup of cocoa.

Can I store Chocolate Fridgecake for a long time?

Chocolate Fridgecake can be stored in an airtight container in the refrigerator for up to a week. You can also freeze it for longer storage; just ensure it’s well-wrapped to prevent freezer burn. Thaw it in the fridge when ready to enjoy again.