© J Sainsbury plc 2020
Chocolate fridge cake
No-bake cake = simple to make! This recipe is ideal for afternoon tea – leave out the nuts and add chopped dried apricots if you prefer
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Ready in 25 minutes
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Cooking time No time at all
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Prep time 25 minutes
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Makes 30 squares
Ingredients
- 100g unsalted English butter, plus extra for greasing
- 200g ginger crinkle crunch biscuits
- 200g smooth dark chocolate
- 4 tbsp golden syrup
- 75g dried cranberries
- 80g shelled pistachios
Method
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1
Grease a 20 x 10cm x 5cm baking tin with butter. Cut a piece of baking parchment to run along the middle and up the ends of the tin so that it hangs over the edges.
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2
Break the biscuits into small pieces and put into a mixing bowl. Set aside.
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3
Half fill a pan with water and bring to a simmer. Break the chocolate into small pieces and put in a heatproof bowl. Add the butter and the golden syrup, then place the bowl over the simmering water and leave for 2 minutes to melt. Stir for a further 1-2 minutes until the mixture is smooth and glossy. Remove from the heat and leave to cool slightly.
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4
Pour the chocolate mixture in with the broken biscuits, along with the cranberries and pistachios. Stir to combine. Spoon the mixture into the tin, pushing it down with a spoon. Cover with cling film and refrigerate for 4 hours, or overnight.
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5
When set, lift the cake out of the tin using the parchment strips – you may need to run a knife along the sides to release it from the tin. Cut into small squares to serve.
