Easter Desserts – Chocolate Fridge Cake
Children will love helping to make this chocolate fridge cake (also known as Tiffin). It’s packed with currants, dried apricots and digestive biscuits but you can use any dried fruit you like.
Chocolate Fridge Cake
Ingredients
- 250g digestive biscuits
- 150g milk chocolate
- 150g dark chocolate
- 100g butter
- 125g golden syrup
- 100g dried apricots, roughly chopped
- 100g sultanas
For the Topping
- 100g milk chocolate, melted
- 100g dark chocolate, melted
Method
- Lightly grease a 20cm square cake tin and line it with clingfilm, leaving enough hanging over the sides to help you remove the cake when set.
- Put the biscuits in a food bag, seal and bash into pieces with a rolling pin.
- Put the chocolate, butter and golden syrup into a microwavable bowl and melt in 30-second bursts, mixing between bursts.
- Add the biscuits and fruits and mix well.
- Tip the mixture into the cake tin and level with the back of a spoon.
- Dollop the milk and dark melted chocolates on top of the cake and swirl them together.
- Chill in the fridge for an hour or until the chocolate has set.
They will keep for up to a week if kept in an airtight container.
