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CHOCOLATE FRIDGE CAKE

A treat for chocoholics. An ideal cake for picnics, outdoor eating or buffets.
Ingredients:

225g/8oz milk chocolate

50g/2oz unsalted butter

200g/7oz biscuits, crushed

50g/2oz brazil nuts, chopped

100g/4oz glacé cherries, chopped

10ml/2tsp cocoa powder

15ml/1tbsp Tia Maria

Glaze:

100g/4oz dark chocolate

25g/1oz unsalted butter

15ml/1tbsp Tia Maria

Method:

  1. Break up the milk chocolate and melt in the top half of a double boiler or a basin over a saucepan containing simmering water.
  2. Remove from heat when melted.
  3. Beat the butter until creamy then add melted chocolate, cocoa and Tia Maria, mix well.
  4. Stir in crushed biscuits and chopped nuts and cherries, blend well. Spoon into a 20cm/8 inch round dish, press it out evenly. Chill.

For the glaze: place chocolate, butter and Tia Maria in the top half of a double boiler until melted. Beat well and spread carefully over the top.

To serve:- Cool and  refrigerate. Cut into thick slices. Wrap in foil to take on picnics.

If you are interested in gardening or cooking why not check out the residential courses available at the WI's Denman College? Courses run for 2,3 and 4 days and the college is open also to non-members.