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Chocolate Fridge Cake Recipe: Easy, Rich, and Delicious No-Bake Treat

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A rich and indulgent no-bake chocolate fridge cake packed with crunchy digestive biscuits, sweet dried fruit and chopped pecans. Easy to make and perfect for sharing, this delicious chocolate treat sets in the fridge and slices into 12 irresistible squares.

Ingredients

  • 250g/9oz digestive biscuits
  • 150g/5½oz milk chocolate
  • 150g/5½oz dark chocolate
  • 100g/3½oz unsalted butter
  • 150g/5½oz golden syrup
  • 100g/3½oz dried apricots, chopped
  • 75g/2½oz raisins
  • 60g/2¼oz pecan nuts, chopped (optional)

Instructions

  1. Line a 20cm/8in shallow square tin with cling film, leaving extra film hanging over the sides to make removing the cake easier.
  2. Break the digestive biscuits into small pieces using a rolling pin. For less mess, place the biscuits in a food bag before crushing them. Leave some larger chunks for extra crunch.
  3. Place the milk chocolate, dark chocolate, unsalted butter and golden syrup in a heatproof bowl set over a pan of gently simmering water. Stir occasionally until everything has melted and the mixture is smooth. Remove from the heat.
  4. Add the broken biscuits, chopped dried apricots, raisins and chopped pecans, if using. Stir thoroughly until all the ingredients are evenly coated in the melted chocolate mixture.
  5. Spoon the mixture into the prepared tin. Press it down firmly and level the surface using a potato masher or the back of a large spoon.
  6. Allow the mixture to cool, then transfer the tin to the refrigerator for 1–2 hours, or until the chocolate fridge cake is completely firm and set.
  7. Lift the cake out of the tin using the overhanging cling film. Carefully peel away the film, cut the cake into 12 squares and serve.

Notes

  • For the best texture, crush the digestive biscuits into a mixture of small pieces and larger chunks rather than fine crumbs.
  • The pecan nuts are optional and can be omitted for a nut-free version, provided the other ingredients are also nut-free.
  • Substitute the dried apricots or raisins with dried cranberries, cherries or other dried fruits if preferred.
  • Use good-quality milk and dark chocolate for a rich, smooth chocolate flavour.
  • Allow the melted chocolate mixture to cool slightly before adding the biscuits and dried fruit.
  • Press the mixture firmly into the tin to help the cake hold together when sliced.
  • Refrigerate for at least 1–2 hours until fully set. For cleaner slices, use a sharp knife warmed briefly in hot water and wiped dry.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • For longer storage, freeze individual squares in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
  • Serve chilled as an afternoon treat, party dessert or sweet snack.

Nutrition

Find it online: https://yumfamilyrecipes.com/chocolate-fridge-cake-recipe-easy-rich-and-delicious-no-bake-treat/