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- Dish type
- Fridge cake
Need something a little bit naughty to go with your picnic? This chocolaty treat will do the trick, and because it's so rich a little goes a long way.
Hertfordshire, England, UK
5 people made this
IngredientsMakes: 18 pieces
- 100g (3 1/2 oz) unsalted butter
- 225g (8 oz) dark chocolate (70% if possible)
- 2 tablespoons golden syrup
- 100g (3 1/2 oz) milk chocolate digestive biscuits
- 50g (2 oz) white chocolate chunks
- 75g (2 1/2 oz) fruit & nut mix with cranberries
- 25g (1 oz) mini pink and white marshmallows
MethodPrep:10min ›Extra time:3hr chilling › Ready in:3hr10min
- Place the butter, dark chocolate and syrup into a heatproof bowl and warm over a pan of simmering water, ensuring the bowl doesn't touch the water, for 5 to 10 minutes or until melted. Stir then set aside to cool.
- Roughly break the biscuits. Fold into the dark chocolate mixture with the white chocolate and fruit and nut mix. Spoon into a lined 20cm (8 in) square tin, smooth the surface, then scatter over the marshmallows.
- Cover and place in the fridge for 3 hours or until set. Using a sharp knife cut into 9 squares, then halve each square to make triangles. Keep cool.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Thank you-07 Jun 2017
Chocolate Fridge Cake
This fun chocolatey recipe is not only a great way to enjoy our completely moreish biscuits, but it's extremely easy, too. Once the butter and chocolate are melted, there's absolutely no cooking needed, so it's a great recipe for young children to get involved in. Make it more exciting by sprinkling in small handfuls of your favourite treats - dried fruits, nuts, marshmallows and honeycomb all work great.
Prep Time: 20 mins | Cooling Time: 2 hours | Makes: 12 slices
- Mix wet ingredients– This includes eggs, oil, milk, vanilla extract.
- Mix in dry ingredients– This includes flour, cocoa powder, sugar, cinnamon powder, salt, baking powder, baking soda
- Stir in coffee– Until batter is smooth and creamy.
- Fill cake pans– Lined with parchment paper and greased sides.
- Bake– Until toothpick inserted in center comes out clean.
- Cool cakes– Fully.
- Assemble- Place one cake on serving dish and spread icing on top. Place the other cake on top of the icing. Then, ice whole cake.
- Decoratetop– With mini chocolate chips and sprinkles.
No-Bake Triple Chocolate Mousse Cake
I&rsquove been wanting to share with you a triple chocolate mousse cake for a long time now, but wasn&rsquot decided in which way to make it. I finally chose the no-bake version as it is easier to prepare and the results are simply awesome.
This triple chocolate mousse cake is rich, chocolaty and decadent, hard not to fall in love with it from the first bite. Three airy layers of chocolate goodness on top of an oreo crust, is simply hard to resist.
For this cake it is essential to use good quality chocolate as it is the main ingredient of the recipe. If you don&rsquot like oreo cookie crust feel free to use other type of cookies or if you don&rsquot mind baking you can make a flourless chocolate cake instead. Decorate the cake any way you like best and I guarantee that everybody will be impressed by this amazing dessert.
- 150g butter, cubed, plus extra for the tin
- 3 tbsp caster sugar
- 3 tbsp golden syrup
- 6 tsp cocoa powder
- 225g biscuits, crushed
- handful of raisins
- 110g milk chocolate
- 110g dark chocolate
Butter and line a 15-20cm tin with baking parchment. In a large saucepan, melt the butter, sugar, syrup and cocoa. Stir through the biscuits and raisins.
Pour the mixture into the prepared tin and press down, then smooth the top with the back of a spoon. Microwave both chocolates in short 20 second bursts, stirring frequently, until melted. Pour them over the mixture in the tin. Use a palette knife or spoon to smooth over, so it's completely coated in chocolate.
Put the tin into the fridge and leave for about 2 hrs to set, or overnight. Run a kitchen knife under the hot tap then cut into squares.
Truth Barbeque’s Triple Chocolate Cake
Leonard Botello IV shares a longtime family recipe that’s become a staple at the Houston joint.
I&rsquove lived in Austin off and on for the past thirty years. My wife&rsquos a Texas native. Our current home is Portland, Oregon, where&mdashas you may have read&mdashthe barbecue&rsquos not bad at all. But whenever we get back to Texas, brisket&rsquos always a priority (along with breakfast tacos, Whataburger, and cream gravy).
Truth Barbeque in Brenham has been on our smoked meat wish list since it placed tenth on the Texas Monthly list in 2017, just two years after opening. But due to a death in her family, my wife, Susan Elizabeth Shepard, wound up getting there without me first. Susan&rsquos Uncle Chuck absolutely would have expected her to side-trip for amazing barbecue on the way home from his funeral. And while she came back to Oregon suitably impressed with all the meats and sides at Truth, she also couldn&rsquot stop talking about the Triple Chocolate Cake.
In this, she&rsquos not alone. Truth, which opened a second, larger Houston location in January of 2019, might be the only joint in Texas where customers who show up later in the day don&rsquot mind hearing that the meat is gone.
&ldquoSome people come in, and even if we don&rsquot have barbecue, they&rsquore like, &lsquoOh, that&rsquos okay,&rsquo&rdquo says owner and Pitmaster Leonard Botello IV. &ldquo&lsquoI can just get cake.&rsquo&rdquo Also common: realizing there is no way you have room for dessert after filling up on brisket, sausage, corn pudding and mac and cheese &hellip but there&rsquos also no way you can leave without trying the cake. So you get a slice to go.
The cake&rsquos cult following predates Truth, as Botello&rsquos father, Leonard III, and his mother, Janel, ran Cafe Annice, a beloved restaurant in Lake Jackson, for years. There, family-favorite desserts that began with Janel&rsquos own mother became restaurant favorites. When Botello IV decided to get into barbecue, with his parents helping out, he knew there would be cake.
&ldquoThe cakes were a special thing that my mother had always done,&rdquo he says. &ldquoI always liked them, and everybody else always liked them. So I just really wanted that to be a part of [Truth]. A lot of people at barbecue restaurants have pies and banana pudding. I thought it would be a little more unique.&rdquo
In addition to the triple chocolate cake, you might find Italian cream, German chocolate, hummingbird, tres leches, strawberry, carrot, and the best-seller, banana caramel. All have three layers and all are as classic as you might find in a roadside diner, but with pastry-chef decadence.
Triple Malt Chocolate Cake
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Truly the sum of its parts, this recipe comprises elements that are each delicate in their malt flavor—the cake, Vanilla Malt Frosting, and malted milk balls—but that together form a treat even the best soda jerk couldn’t top.
What to buy: Malted milk powder is a natural sweetener made from barley malt, wheat, and milk, and is the key ingredient in malted milk shakes. Look for it next to the powdered chocolate milk and other drink mixes at your local grocery store.
Chocolate fridge cake
Makes 8-12 slices
24 digestive biscuits (McVities preferably)
250g plain chocolate, broken into chunks
250g unsalted butter
1 Line a tin measuring 20x30cm by 2cm deep with baking parchment.
2 Coarsely chop the digestive biscuits, walnuts, pistachios and almonds. Then stone and coarsely chop the prunes.
3 Put the chocolate in a bowl and sit this above a pan of slowly simmering water. Meanwhile, cut the butter into small pieces and let it soften to room temperature. Crack the eggs in to a small bowl and beat with a fork.
4 When the chocolate has melted, add the butter, a little at a time, and stir gently until smooth. Add the beaten egg and again, stir until smooth.
5 Add the biscuits, nuts and prunes, then mix well. Decant the mixture into the tin and spread evenly. Cover with a sheet of baking parchment, wrap in clingfilm
and refrigerate overnight.
6 Cut into squares or rectangles and store carefully, having a care that wilful creatures have a way of sniffing out good things and will happily risk a cook’s wrath for a bite of something delicious.
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Triple Chocolate Mousse Recipe
1. Chop each chocolate into small pieces and place in separate bowls. To each bowl add 1/4 cup (60ml) heavy cream.
2. Melt each chocolate (one at the time) over a double boiler. Then set aside and let cool to room temperature.
3. When all melted chocolate has chilled, start whipping the cream, whip to whip to soft-medium peaks.
4. Fold 1/3 of the whipped cream into each chocolate mixture. Fold until combined and no streaks remain.
5. Transfer each mousse to a piping bag.
6. Pipe first mousse into your serving dish, refrigerate for 10-15 minutes. Then pipe the second mousse, refrigerate for 10-15 minutes. Then pipe the third mousse and refrigerate for at least 3 hours.
- There are 2 options to whip the cream: 1. Whip all the cream (540ml) at once, then divide it into 3 equal parts. 2. Divide into 3 (180ml), then whipping each portion, this option is more precise.
More Easy Dessert Recipes:
- Easy Peanut Butter Mousse Recipe
- Strawberry Panna Cotta Recipe
- Eggless Chocolate Pudding Recipe
- Chocolate Fudge Cake Recipe
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