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    You are in: Home / Recipes / Chocolate Refrigerator Cake Recipe
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    Chocolate Refrigerator Cake

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    20 mins

    3 hrs

    Wendys Kitchen's Note:

    This is reminiscent of my childhood where this cake was often made to serve with afternoon tea. Remember use half of the chocolate for the cake and half for the top of the cake later on - don't melt it all at once! You can use white chocolate as well. Requires a few hours refrigeration time which is included in times.

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    Ingredients:

    Yield:

    20cm cake

    Units: US | Metric

    Directions:

    1. 1
      Grease round 20cm cake tin with butter.
    2. 2
      Put biscuits between sheets of greaseproof paper and crush with rolling pin.
    3. 3
      In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
    4. 4
      In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
    5. 5
      Pour this mixture over the biscuit mixture and stir well.
    6. 6
      Pack mixture into cake tin.
    7. 7
      Cover and refrigerate for several hours.
    8. 8
      Then melt the remaining chocolate and pour over cold cake whilst in tin.
    9. 9
      Allow chocolate to set in fridge and then serve in small slithers.

    Ratings & Reviews:

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    Nutritional Facts for Chocolate Refrigerator Cake

    Serving Size: 1 (1527 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 6439.7
     
    Calories from Fat 3899
    60%
    Total Fat 433.2 g
    666%
    Saturated Fat 205.8 g
    1029%
    Cholesterol 397.7 mg
    132%
    Sodium 2113.9 mg
    88%
    Total Carbohydrate 535.3 g
    178%
    Dietary Fiber 75.5 g
    302%
    Sugars 216.5 g
    866%
    Protein 96.7 g
    193%

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