Posh fridge cake recipe
- 200 g (7.1oz) dark chocolate broken into pieces
- 50 g (1.8oz) butter
- 2 tbsp golden syrup
- 180 g (6.3oz) pack soft amaretti biscuits or 175g (6oz) good shortbread biscuits, roughly broken into pieces
- 50 g (1.8oz) pistachio nuts, roughly chopped
- 175 g (6.2oz) raspberries
- 150 g (5.3oz) blueberries
- 75 g (2.6oz) white chocolate, melted
- Line a 20cm (8in) shallow square cake tin with a large square of non-stick baking paper, snipping diagonally into the corners of the paper then pressing the paper into the tin so that the base and sides are lined.
- Add the dark chocolate, butter and golden syrup to a bowl set over a saucepan of gently simmering water and heat for about 5 minutes, stirring from time to time until the chocolate has melted and the mixture is smooth and glossy.
- Take the bowl off the heat, add all the biscuits and, keeping a few nuts and berries back for the top, stir the rest into the chocolate mix.
- Spoon into the paper lined tin and press into an even layer.
- Sprinkle with the remaining nuts and fruit.
- Chill for 3 hours until firm.
- To finish, drizzle the melted white chocolate over the top of the cake in zigzag lines using a dessert spoon, then chill for an extra 30 minutes until set.
- Lift the cake out of the tin, peel away the paper and cut into small squares.
- Arrange in a pretty box lined with a square of non-stick baking paper and interweave the layers with squares of extra paper and tie with ribbon.
- Keep in the fridge and eat within 2 days.
chocolate, butter, golden syrup, pack soft amaretti, pistachio nuts, blueberries, white chocolate
Taken from www.lovefood.com/guide/recipes/19561/posh-fridge-cake-recipe (may not work)