CHOCOLATE FRIDGE CAKE
Steps:
- Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.
- Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter) container with cling film, first leaving plenty of extra film at the edges to fold over the top.
- Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.
CHOCOLATE FRIDGE CAKE
Sophisticated and intensely chocolatey with a hit of juicy raisins and crunchy biscuit pieces, serve this decadent chocolate fridge cake as a teatime treat
Provided by Orlando Murrin
Categories Afternoon tea, Dessert, Treat
Time 20m
Yield Makes 16 generous squares
Number Of Ingredients 7
Steps:
- Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.
- The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.
- Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it's more fiddly to peel off later, or cling film if you don't mind wrinkles on the underside of your cake.)
- Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.
- Check the ingredients list to make sure everything is accounted for (it's surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.
Nutrition Facts : Calories 331 calories, Fat 21 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
CHOCOLATE FRIDGE CAKE
Here's an easy cake that even a small child can make with a little help from an adult. Feel free to experiment with different fillings, as long as the ratio of chocolate to the other goodies remains the same.
Provided by Sackville
Categories Bar Cookie
Time 20m
Yield 8-10 slices
Number Of Ingredients 8
Steps:
- Break the biscuits into small pieces and put in a large bowl.
- Add in both kinds of nuts and the cherries and stir to mix.
- Put the rest of the ingredients in a small saucepan and simmer over the lowest possible heat until the chocolate and butter are melted.
- You may have to give it a stir or two to combine the ingredients.
- Pour the melted chocolate mixture into the bowl with the biscuits and use a spoon to mix everything until the chocolate is evenly distributed across the rest of the ingredients.
- Line a loaf pan with saran wrap, leaving lots of extra at the edges to cover the top of the finished cake.
- Spoon the mixture into the loaf pan.
- You may have to use the back of the spoon to pack it down.
- Pull the extra saran wrap over the top and use your hands to push down firmly on the cake, making sure it is well packed together.
- Place in the fridge for two hours to cool, then take out and slice.
- For a special touch, dust with cocoa powder.
Nutrition Facts : Calories 587.4, Fat 48.6, SaturatedFat 20.8, Cholesterol 40.1, Sodium 365, Carbohydrate 42, Fiber 7.8, Sugar 12.9, Protein 10
CHOCOLATE FRIDGE ROLL
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Tip the chocolate and butter into a medium heatproof bowl and melt over a pan of barely simmering water, taking care not to allow the bottom of the bowl to touch the water. Once the chocolate mixture is melted and smooth, add the rum, cocoa powder and orange zest and mix. Remove from the heat and use a rubber spatula to fold in the biscotti, cherries, apricots, pistachios and almonds until thoroughly combined.
- Transfer the mixture to a piece of parchment and roll into a log about 7 inches long and 2 inches in diameter; make sure the log is tightly rolled by twisting both ends of the parchment. Refrigerate for at least 2 hours to chill.
- Spread the confectioners' sugar on a plate. Remove the paper from the log and roll it in the confectioners' sugar, brushing off any excess. Allow the log to sit at room temperature for about 15 minutes. Using a serrated knife, cut the log into 1/2-inch slices
- Or, if you are aren't eating it immediately, store the log in the fridge. If you are gifting it, wrap it in parchment.
CHOCOLATE FUDGE CAKE
This is the Chocolatiest Fudgiest cake I have ever had. This is a recipe I got from my sister. I have made it a few times in the past. I am glad to have it again.
Provided by Tarynne
Categories Dessert
Time 35m
Yield 1 cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Sift together flour sugar and salt.
- Set aside.
- In separate bowl beat eggs, buttermilk, soda and vanilla.
- set aside.
- In a saucepan bring butter, cocoa and water to a boil.
- Combine 3 mixtures and mix till blended.
- Pour into a greased 9 x 13" pan.
- Bake 25 minutes at 350F degrees.
- ---Icing---.
- Make icing while cake is baking.
- Bring butter, cocoa and milk to a boil.
- pour over sugar.
- mix well.
- add vanilla and nuts.
- Pour over cake while its hot.
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- Break up the biscuits and meringue nests into a large bowl and then add the dried fruit and nuts (if using).
- Place the butter, golden syrup, milk and dark chocolate into a medium sized saucepan and place over a low heat. Stir frequently until everything is melted. Be careful not to scorch or boil the chocolate. Once you see there are a few tiny lumps left, remove from heat and continue to stir until everything is melted.
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- Melt the butter and add to the chocolate along with the crumbled Madeira. Mix in the rice snaps, glacé cherries, digestives, raisins and syrup, and mix well.
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- Melt the white chocolate, butter and Biscoff spread in a large heatproof bowl set over a pan of barely simmering water, stirring occasionally (it will look slightly grainy because of the spread).
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