This chocolate fridge cake is one of my all time favourite recipes. A good friend once made this and I was blown away by how tasty it was.
I asked for the recipe and it was so simple that she explained how to make it in one sentence! I’ll explain in a bit more detail here – it wouldn’t be a very good blogpost otherwise!
Even for the most clueless of cooks this really is a foolproof recipe.
The chocolate fridge cake is one of those treats that gets lots of ‘mmms’ and ‘aaahs’ when you share it with friends and family. This leads to them thinking you’re a culinary genius. Just don’t tell them how easy it is!
350g milk chocolate
Tin of condensed milk
85g glace cherries
225g digestive biscuits
- Firstly line a baking tin with greaseproof paper. The tin I use is roughly 22cm x 12cm with a depth of about 6cm but the size and shape of the tin is flexible. This doesn’t have to be remotely neat – here it’s about taste not looks.
- After measuring out all the ingredients, break the chocolate into a bowl and melt it with the butter. This is best done the traditional way, in a bowl over a pan of hot water. It’s up to you what chocolate you use – I tend to use a mixture of cooking chocolate (so it’s easier to melt) and branded chocolate. Although a word of warning, I’d avoid Cadbury’s as for some reason it’s incredibly difficult to melt into a smooth consistency.
- In the meantime, while you’re melting the chocolate (although make sure you keep an eye on it at all times), you’ll need to smash up the biscuits in a large bowl. Do this how you wish – hands, wooden spoon or my chosen weapon, a wooden hammer! There’s no need to reduce them to a fine dust, they just need to be broken down to a range of shapes and sizes.
- Now add the raisins and glace cherries to the biscuits and mix together. Once you’re happy that all the ingredients are substantially combined, scoop into your lined baking tin then smooth down the top with a spatula.
- Once the chocolate and butter have melted to produce a dreamy smooth consistency, take the bowl off the heat and add the tin of condensed milk. Stir until fully integrated.
- Add this chocolatey gooeyness to the biscuit mixture and combine. This is pretty hard work so get those biceps working! Finally, place it in the fridge for a good few hours to set. When it’s ready, remove the tin and baking paper to reveal the inner chocolate beauty. All you have to do now is eat it – slice and serve with a cuppa.
Chocolate Fridge Cake
Just look at that shiny chocolate heaven!
Make sure you keep it in the fridge between servings. It’s not much of a looker but you have to believe me that it tastes amazing!