This delicious chocolate fridge cake by Nigella is a quick, no-bake treat that’s perfect for any occasion. With a creamy chocolate topping and crunchy bits of nuts and dried fruit, it’s an easy dessert you can make with everyday ingredients. Customize it with your favorite fruit and nuts for a personal twist!
Ingredients Needed:
For the Cake:
- 150g unsalted butter
- 2 tbsp cocoa powder
- 2 tbsp golden syrup (or light corn syrup)
- 1 tbsp brandy (optional; omit if serving to children)
- 100g pistachios, chopped
- 100g dried pears, chopped
- 3 tsp crystallized ginger, finely chopped
- 200g digestive biscuits (or graham crackers), crushed
For the Topping:
- 150g dark chocolate (use 70% cocoa solids for best results)
- 30g unsalted butte
How To Make Chocolate Fridge Cake?
- Prepare the pan: Line an 18cm (7 inches) springform pan with non-stick baking paper.
- Crush the biscuits: Place the digestive biscuits (or graham crackers) in a plastic bag, then crush them into small pieces with a rolling pin or the back of a spoon. Set aside.
- Melt butter and mix with cocoa and syrup: In a large microwave-safe bowl, melt together the butter, cocoa powder, golden syrup, and brandy in the microwave, stirring every 20-30 seconds until smooth.
- Add dry ingredients and mix: Stir in the crushed biscuits, chopped pistachios, dried pears, and crystallized ginger. Mix thoroughly to coat all ingredients.
- Press into the pan: Spoon the mixture into the prepared springform pan, pressing down firmly with the back of a large spoon to create an even surface.
- Make the chocolate topping: Melt the chocolate and butter together over a bain-marie (or in a heatproof bowl over a pot of simmering water), stirring until smooth.
- Spread the topping: Pour the melted chocolate mixture over the cake, spreading it out to cover the surface completely.
- Chill: Refrigerate the cake for at least 2 hours, or ideally, let it set overnight (12 hours) before serving. Serve chilled, straight from the fridge.
Recipe Tips:
- Crush the biscuits well: Make sure to break the biscuits into small chunks, not powder, to give the cake a good texture.
- Use good-quality chocolate: For the best flavor, pick a dark chocolate with 70% cocoa. Avoid sweet chocolate, or the cake might taste too sugary.
- Let it chill long enough: To make the cake firm, keep it in the fridge for at least 2 hours, or overnight if you can.
- Try different mix-ins: Change up the nuts and fruits if you like! Almonds, walnuts, apricots, or raisins all work great.
- Melt chocolate slowly: When you melt chocolate and butter, keep the heat low or use a double boiler. Stir often to prevent burning.
How To Store Leftovers?
- Refrigerate: Let the leftover Chocolate Fridge Cake cool to room temperature first. Once cooled, place it in an airtight container and store it in the refrigerator for up to 5 days.
- Freeze: After letting the Chocolate Fridge Cake reach room temperature, wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Freeze for up to 1 month.
Nutrition Facts:
- Calories: 306kcal
- Total Fat: 18g
- Saturated Fat: 11g
- Cholesterol: 26mg
- Sodium: 120mg
- Potassium: 200mg
- Total Carbohydrate: 33g
- Dietary Fiber: 2g
- Sugars: 25g
- Protein: 3g
Try More Nigella Lawson Recipes:
Nigella Chocolate Fridge Cake Recipe
Description
This delicious chocolate fridge cake by Nigella is a quick, no-bake treat that’s perfect for any occasion. With a creamy chocolate topping and crunchy bits of nuts and dried fruit, it’s an easy dessert you can make with everyday ingredients. Customize it with your favorite fruit and nuts for a personal twist!
Ingredients
For the Cake:
For the Topping:
Instructions
- Prepare the pan: Line an 18cm (7 inches) springform pan with non-stick baking paper.
- Crush the biscuits: Place the digestive biscuits (or graham crackers) in a plastic bag, then crush them into small pieces with a rolling pin or the back of a spoon. Set aside.
- Melt butter and mix with cocoa and syrup: In a large microwave-safe bowl, melt together the butter, cocoa powder, golden syrup, and brandy in the microwave, stirring every 20-30 seconds until smooth.
- Add dry ingredients and mix: Stir in the crushed biscuits, chopped pistachios, dried pears, and crystallized ginger. Mix thoroughly to coat all ingredients.
- Press into the pan: Spoon the mixture into the prepared springform pan, pressing down firmly with the back of a large spoon to create an even surface.
- Make the chocolate topping: Melt the chocolate and butter together over a bain-marie (or in a heatproof bowl over a pot of simmering water), stirring until smooth.
- Spread the topping: Pour the melted chocolate mixture over the cake, spreading it out to cover the surface completely.
- Chill: Refrigerate the cake for at least 2 hours, or ideally, let it set overnight (12 hours) before serving. Serve chilled, straight from the fridge.
Notes
- Crush the biscuits well: Make sure to break the biscuits into small chunks, not powder, to give the cake a good texture.
- Use good-quality chocolate: For the best flavor, pick a dark chocolate with 70% cocoa. Avoid sweet chocolate, or the cake might taste too sugary.
- Let it chill long enough: To make the cake firm, keep it in the fridge for at least 2 hours, or overnight if you can.
- Try different mix-ins: Change up the nuts and fruits if you like! Almonds, walnuts, apricots, or raisins all work great.
- Melt chocolate slowly: When you melt chocolate and butter, keep the heat low or use a double boiler. Stir often to prevent burning.