Chocolate fridge cake with pecan & meringues

Chocolate Fridge Cake

Serves 16

  • 200 g digestive biscuits

  • 110 g whole pecans, roughly chopped

  • 110 g pistachio nuts, peeled

  • 10 glace cherries

  • 2 ready-made meringue nests, smashed up

  • 150 g unsalted butter

  • 1 tablespoon golden syrup

  • 200 g good-quality dark chocolate (70% cocoa solids)

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and smashed meringue. Put the rest of the ingredients into a second, heatproof bowl and either put this over a pan of simmering water, or into a microwave until melted.



Mix the contents of both bowls together and get yourself a container that will act as a mould. To help with turning the cake out, line the container with clingfilm, leaving plenty of extra clingfilm at the edges to fold over the top. Now spoon the mixture into the container. Put into the fridge to firm up, then turn out , removing the clingfilm, and cut into chunky slices.



This cake can be kept in an airtight container for a few days and actually improves in flavour after a few days.



If you're allergic to nuts then simply leave them out of the recipe.

Nutritional Information

Chocolate fridge cake with pecan & meringues

A nutty, fuss-free, no-bake dessert

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This chocolate refrigerator cake is wicked! And even better, you don't need to do any baking
Serves 16
15m
Super easy
Method

This chocolate cake is wicked! And even better, you don't need to do any baking.

Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and smashed meringue. Put the rest of the ingredients into a second, heatproof bowl and either put this over a pan of simmering water, or into a microwave until melted.

Mix the contents of both bowls together and get yourself a container that will act as a mould. To help with turning the cake out, line the container with clingfilm, leaving plenty of extra clingfilm at the edges to fold over the top. Now spoon the mixture into the container. Put into the fridge to firm up, then turn out , removing the clingfilm, and cut into chunky slices.

This cake can be kept in an airtight container for a few days and actually improves in flavour after a few days.

If you're allergic to nuts then simply leave them out of the recipe.

Nutritional Information Amount per serving:
  • Calories 313 16%
  • Carbs 20.6g 8%
  • Sugar 13.0g 14%
  • Fat 23.2g 33%
  • Saturates 10.0g 50%
  • Protein 4.5g 10%
Of an adult's reference intake

BUYING SUSTAINABLY SOURCED FISH

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Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores.

When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations.

For further information about sustainably sourced fish, please refer to the useful links below:

Marine Stewardship Council
http://www.msc.org/

Fish Online
http://www.fishonline.org

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