Chocolate Refrigerator Cake

Recipes

Chocolate Refrigerator Cake

Home / Cakes & Puddings / Chocolate Refrigerator Cake

Prep Time
Preparation Time
20m
Cook Time
Cooking Time
4 hours
Serves
Serves
16

It’s indulgent but great as a treat, with no cooking or oven involved!

  • Ingredients

    1. 100g unsalted butter, plus extra for greasing
    2. 200g ginger GF crinkle crunch biscuits
    3. 200g smooth dark chocolate
    4. 4 tbsp golden syrup
    5. 75g dried cranberries
    6. 80g shelled pistachios

  • Method

    1. Grease a 20 x 20cm baking tin with butter and line with greaseproof paper, so that it hangs over the edges.
    2. Break the biscuits into small pieces. Set aside.
    3. Half fill a pan with boiling water from the kettle. Break the chocolate into small pieces and put it in a heatproof bowl. Add the butter and the golden syrup, then place the bowl over the water and leave to melt. Stir gently until the mixture is smooth and glossy. Remove from the heat and leave to cool slightly.
    4. Put the broken biscuits, along with the cranberries and pistachios into the chocolate. Stir to combine. Spoon the mixture into the tin, pushing it down with a spoon. Cover with cling film and refrigerate for 4 hours.
    5. When set, lift the cake out of the tin using the paper. Cut into chunks. Eat. It’s moreish.
Preparation Time - 20m | Cooking Time - 4 hours | Serves - 16

Ingredients

  1. 100g unsalted butter, plus extra for greasing
  2. 200g ginger GF crinkle crunch biscuits
  3. 200g smooth dark chocolate
  4. 4 tbsp golden syrup
  5. 75g dried cranberries
  6. 80g shelled pistachios

Method

  1. Grease a 20 x 20cm baking tin with butter and line with greaseproof paper, so that it hangs over the edges.
  2. Break the biscuits into small pieces. Set aside.
  3. Half fill a pan with boiling water from the kettle. Break the chocolate into small pieces and put it in a heatproof bowl. Add the butter and the golden syrup, then place the bowl over the water and leave to melt. Stir gently until the mixture is smooth and glossy. Remove from the heat and leave to cool slightly.
  4. Put the broken biscuits, along with the cranberries and pistachios into the chocolate. Stir to combine. Spoon the mixture into the tin, pushing it down with a spoon. Cover with cling film and refrigerate for 4 hours.
  5. When set, lift the cake out of the tin using the paper. Cut into chunks. Eat. It’s moreish.

Just diagnosed?

Get your free
Glutafin Taster Box

If you or someone you love has been recently diagnosed with coeliac disease, you could be eligible to receive gluten free foods on prescription. Simply select your country of residence, and, if you live in England, fill in your postcode to check if your area is prescribing.

Just diagnosed?

Great News

Your country is prescribing gluten free foods*. Request your Glutafin Taster Box by clicking the button below to sign up.
* Please note: local policies are constantly updated, and issuing a prescription is at the discretion of your GP.

Register now
© 2024. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA
© 2024. Glutafin. Dr. Schär UK Ltd. 401 Faraday Street, Birchwood Park, Warrington, WA3 6GA