I had an idea of making a Chocolate Fridge Cake and adding some mini eggs for a little Easter twist so I just needed a recipe. I had a memory of this yummy gooey recipe mum used to make when we were kids and I asked her about it, she tells me she stopped making it because it was bad for us……. how mean! Anyway after a bit of hunting and a phone call to her friend the recipe was unearthed! Me being me added a few changes and after a couple of trials and eating most of it myself I can confirm it is indulgently delicious and also very easy to make.
It’s the perfect no bake ‘cake’ for making with children and you can pick and mix the ingredients to suit your personal preference. Little hands will love breaking up biscuits and stealing raisins from the bowl and it goes without saying that there could be a squabble over licking the spoon!
4oz dark chocloate
4oz milk chocolate
2tblsp golden syrup
4tblsp double cream
10oz digestive biscuits
2oz flaked almonds
mini eggs to decorate
Using cling film carefully line an 8 inch square tin, leaving extra cling film hanging over the sides.
Break up the biscuits, chop the cherries and prepare other ingredients.
In a heavy based pan carefully melt the chocolate, butter, golden syrup and double cream.
Remove from the heat and stir in the broken biscuits, cherries, raisins and flaked almonds.
Transfer the mixture into the prepared tin, spreading it out evenly
Scatter chopped mini eggs over the top and place in the fridge to set for 1-2 hours.
Remove the cake from the tin and peel off the cling film, cut into 16 squares and enjoy!
Store in the fridge in an airtight container.
I used a mixture of cranberries and raisins instead of just raisins. Honeycomb, marshmallows or apricots would work well as alternative ingredients or any type of nuts.