My Kitchen Table » Chocolate fridge cake
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fridge cake
These chocolate biscuit squares are a particular favourite of mine.You can also experiment with other combinations of biscuits, fruit and nuts; for example, you could make this using half digestive and half ginger biscuits and with dried cranberries instead of the raisins. This will keep for up to 2 weeks in the fridge.Well, maybe not!

Serves 12

150g (5oz) digestive biscuits
100g (3½oz) milk chocolate
100g (3½oz) plain chocolate
100g (3½oz) golden syrup
75g (3oz) unsalted butter
75g (3oz) dried apricots, chopped
50g (2oz) raisins
50g (2oz) pecans, finely chopped
25g (1oz) Rice Krispies
Step One
Line the tin with clingfilm, leaving enough to hang over the sides of a 20cm (8in) square, shallow cake tin.
Step Two
Break the biscuits into small pieces. Melt the two chocolates, syrup and butter in a heatproof bowl over a pan of simmering water, stirring occasionally. Make sure that the bottom of the bowl doesn’t touch the water.
Step Three
Mix together the biscuits, apricots, raisins, pecans and Rice Krispies. Stir these into the melted chocolate mixture. Spoon the mixture into the prepared tin and level the surface by pressing down with a potato masher. Leave to cool in the tin then place in the fridge to set (which will take 1–2 hours). To serve, turn out, carefully peel off the cling film and cut into 12 squares.

[...] Annabel Karmel’s Chocolate Fridge Cake [...]

My Kitchen Table » Holidays are coming!
Added on December 13th, 2011

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