Chocolate Refrigerator Cake
Ready In: 3 hrs 20 mins
Yields: 1 20cm cake
Ingredients
- butter, to grease cake tin
- 250 g digestive biscuits
- 125 g walnut pieces
- 60 g slivered almonds
- 60 g glace cherries
- 250 g raisins, soaked in
- 1 cup brandy or 1 cup Cointreau liqueur
- 2 tablespoons golden syrup
- 300 g dark chocolate
- 185 g unsalted butter, melted
Directions
- Grease round 20cm cake tin with butter.
- Put biscuits between sheets of greaseproof paper and crush with rolling pin.
- In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
- In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
- Pour this mixture over the biscuit mixture and stir well.
- Pack mixture into cake tin.
- Cover and refrigerate for several hours.
- Then melt the remaining chocolate and pour over cold cake whilst in tin.
- Allow chocolate to set in fridge and then serve in small slithers.
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