Chocolate fridge cake

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Do you have any leftover chocolate bars, dried fruit or biscuits and you're looking for a way to use them up? If so, I want to share a very simple, quick dessert that will let you make use of chocolates hanging out in your drawers: chocolate fridge cake.


Pleasantly chocolatey cake is lightly sweet, with a noticeable honey undertone. Hazelnuts and biscuits are nicely crunchy, while apricots and raisins bring a bit of natural sweetness. A simple but delicious dessert that will let you enjoy chocolate in a different way!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 100 g hazelnuts
  • 100 g dry apricots
  • 300 g dark chocolate
  • 100 g butter
  • 150 g honey
  • 75 g sultanas
  • 250 g biscuits - I'm using lightly salted buttery biscuits

Method

  1. Put 100 g hazelnuts onto a small baking tray and spread them across the surface. Put hazelnuts into an oven preheated to 180 deg C (no fan) for 9-10 minutes, until they release a pleasant aroma and their skins will start to burst. Halfway through the roasting time open the oven and shake the tray to move the nuts. They may burn and become bitter otherwise.
  2. After 10 minutes take hazelnuts out of the oven and put them onto a worksurface covered with paper towels. Rub them with a second piece of paper towel while they are still hot to remove the remaining skins. You can also use walnuts in this recipe instead - in that case, start from the next step.  
  3. Transfer nuts onto a slicing board and chop them up with a knife. Slice 100 g dry apricots into fine cubes next.
  4. Place a heatproof bowl on top of a pot containing a small amount of boiling water.  Put 100 g butter, 300 g dark chocolate and 150 g runny honey into the bowl. Stir the ingredients until they melt and a smooth chocolate batter forms. The recipe results in a batter which has subtle honey undertones and is only lightly sweet. If you're looking for a sweeter dessert, replace part of dark chocolate with milk chocolate.
  5. Remove the bowl from the pot. Add chopped hazelnuts, cubed apricots as well as 75 g sultanas into the batter. Stir the contents of the bowl until chocolate covers nuts and fruit mix. Add 250 g roughly crushed biscuits next. Stir the contents of the bowl again until biscuits get covered with the batter.
  6. Transfer the batter unto a small loaf tin lined with baking paper, 21 x 10 cm. Spread batter evenly and press it down lightly to get rid of empty spaces between biscuits. Put the cake into a fridge for at least two hours, or best overnight, to set. Take cake out of the loaf tin then, put it onto a work surface for a short while to come up to temperature and cut it into pieces.
  7. Enjoy!

Approximate nutritional value

100 g

  • 487 kcal
  • Carbs: 48 g 
  • Fat: 29 g
  • Protein: 6 g
  • Fibre: 2 g

1 slice (recipe makes 20 slices)

  • 251 kcal
  • Carbs: 25 g 
  • Fat: 15 g
  • Protein: 3 g
  • Fibre: 1 g

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