Thursday, May 31, 2012


This is a lovely, rich, no-bake cake that is perfect for making during the summer months, or any time you don't feel like baking. It is also very fun to make with children. Do not feel obliged to use almonds if you don't like them. You can use roasted hazelnuts, or even walnuts, if you like them. But be sure to use good quality chocolate, because the higher the quality of chocolate, the better the flavour of the cake.

Chocolate fridgecake

300 grams dark chocolate
150 grams biscuits
100 grams butter
100 grams dried apricots
50 grams prunes
50 grams toasted almonds
2 tablespoons honey
50 ml double cream

Melt the chocolate, double cream, and butter in a double boiler, remove from heat and stir in the honey and chopped up dried fruit. Roughly chop up (or break, using a rolling pin) the biscuits and add them to the chocolate batter, along with the almonds. Stir very well, then transfer the batter to a small, round cake tin (18 cm in diameter) lined with cling film. Put the cake in the fridge to cool and firm up overnight or at least for six hours. Remove the cake from the fridge, take it out of the tin, leave it  on the counter to soften up so it could be sliced easily, then serve with a topping of your choice. Yields 12 rich servings.