Chocolate fridge cake is good at any time of the year, but with a little festive twist, this wonder cake can magically turn into a CHRISTMAS fridge cake. It is the BOMB!
One day, wondering around Whole Foods on Kensington high street, I spied an Amaretti fridge cake sitting quietly on the shelf - it.looked.divine.
Hurrying home I picked up a packet of amaretti and ginger nut biscuits (total cost £2) and prepared to bake! This is a Christmas find worth sharing...
Using the base of the Hummingbird Bakery's fridge cake recipe I swapped in amaretti biscuits, ginger nuts and glacier cherries to whip up a christmassy concoction. It's delicious!
150ml golden syrupp
150g mini amaretti biscuits
75g coco powder
50g ginger nut biscuits
a tub of glacier cherries
3-4 handfuls of raisins
Melt the butter, golden syrup and coco powder slowly on the medium to low heat, occasionally giving it a stir.
Place all your biscuits, raisins and cherries into a big mixing bowl and give them a good mix, breaking up the ginger nuts into smaller pieces.
When the syrup, butter and coco powder has formed a delicious thick dark chocolately sauce, pour into the bowl of biscuits and stir through. Make sure it is even throughout.
Line a roasting tin with baking paper and add your biscuity mix, spread evenly and cover with another sheet of baking paper. Place jam jars or a large dish on top to flatten the mixture down. Leave to cool for half an hour and then put inside the fridge to set.
Once cold and solid, and if you're feeling fancy, melt down some dark chocolate and drizzle over the top.
Cut into big chunky slices (it's Christmas) and serve up.