Photography by David Loftus
Chocolate fridge cake with pecan and meringues
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 and cherries and mix together. Put the rest of the ingredients into a separate, heatproof bowl and put on a low heat over a pan of simmering water until the butter and chocolate have melted.
Combine the biscuit mix with the chocolate mixture. Line a 30 x 20 cm plastic container with clingfilm, leaving plenty of extra film at the edges to help turn the cake out later. Whack everything into the container, place in the fridge to firm up then turn out and cut into chunky slices.
This cake can be kept in an airtight container for a few days, and it actually improves in flavour!
Comments
Lorna McMillan [Visitor]
Mon 02 Jul 2007 @ 20:50
Yum! I have made it several times and passed the recipe around to friends who all love it!
Brindusa [Visitor]
Wed 04 Jul 2007 @ 07:28
this seems to be a very easy dessert to do, i have to try it a.s.a.p.
Celia [Visitor]
Sun 15 Jul 2007 @ 19:53
I tried this out and when i slced it , it just crumbled Help what went wrong?
Sheila [Visitor]
Sat 21 Jul 2007 @ 13:41
Am I right in understanding that the meringues are melted with the chocolate?
Eliane [Visitor]
Wed 08 Aug 2007 @ 21:46
This looks like a variation on a Dutch recipe called 'Arretjescake'. I'm sorry, but there's no translation for it :-)
The cake was made to use up old biscuits, but now people just make it because they like it.
It's like the recipe above, just leave out everything except butter, chocolate, biscuits and change the syrup for sugar.
The cake was made to use up old biscuits, but now people just make it because they like it.
It's like the recipe above, just leave out everything except butter, chocolate, biscuits and change the syrup for sugar.
nancy [Visitor]
Sat 11 Aug 2007 @ 18:17
make sure that the chocolate mixture doesnt separate because that is what happened to me :(
Ieva [Visitor]
Fri 24 Aug 2007 @ 10:36
Hi :) In Lithuania this cake is TINGINYS I like it very much, niam niam :)
jenny [Visitor]
Sat 06 Oct 2007 @ 16:23
i was sloghtly disappointed with this one, as i found it to dry!
Nicolle_Spiers [Visitor]
Wed 10 Oct 2007 @ 15:03
that sounds like a mint cake to do!! so next week for food and nutrition i very well might just have to give it a go!!!!! xx
Nicolle_Spiers [Visitor]
Wed 10 Oct 2007 @ 15:04
that sounds like a mint cake to do!! so next week for food and nutrition i very well might just have to give it a go!!!!! xx
laura [Visitor]
Mon 15 Oct 2007 @ 10:33
Im gonna try to make this so i really hope it works. Its for my gcses so betta look gd a taste nice! xX
EVANTHIA - EYFEMIA [Visitor]
Tue 23 Oct 2007 @ 13:54
CAN WE ALSO PUT TO THE MIXTURE A SMALL AMOUNT/ (SLICE) OF GINGER? - NICE CAKE JAMIE...A REAL TEMPTATION!!! HAVE A GREAT TIME WITH THE SHOW.
Kat [Visitor]
Tue 06 Nov 2007 @ 13:34
I don't get it - mine sort of crumbled too and it looked nothing like the picture. Mine turned out almost like 'rocky road' and i wouldn't call it cake - more like a slice. Very tasty all the same but a little finicky.
Ben [Visitor]
Thu 08 Nov 2007 @ 11:35
i made one from ur book jamie love the book and recipes :D:D:D:D:D
Daniel [Visitor]
Sat 15 Dec 2007 @ 09:36
great work jamie
Moos [Visitor]
Sun 23 Dec 2007 @ 17:22
You're right, Eliane!!I love this version of the dutch "arretjescake" more, because the nuts.
You can replace the syrup with Cointreau....for a more "grown up" version!
You can replace the syrup with Cointreau....for a more "grown up" version!
Colette [Visitor]
Wed 26 Dec 2007 @ 17:44
For those of you who were able to slice this, did you add the meringue to the nut mixture or did you melt it with the chocolate and butter? I did the latter, it is delicious but impossible to slide... rocky road texture indeed. BTW I replaced cherries with home made candied orange peel.
jlodell12 [Visitor]
Tue 08 Jan 2008 @ 21:57
I live in America, what would a digestive biscuit be called here? thanks for the help
rainyuk [Visitor]
Fri 01 Feb 2008 @ 18:28
jlodell12 - From what I understand, a digestive biscuit is pretty much the equivalent to a Graham cracker (so a Brit friend in NC tells me). Same as you'd use for cheesecake base?
kate smith [Visitor]
Fri 01 Feb 2008 @ 19:38
digestives are graham crackers in the usa the plain ones not honeyed etc !
sharon ashton [Visitor]
Thu 06 Mar 2008 @ 10:23
this is excellent but trick is run your knife under hot tap then cut doesn't crumble as much
louise [Visitor]
Sat 08 Mar 2008 @ 19:01
i didnt try any thing yet but i will i have watch some of yur shows and i think yur a brill chief im going to make my mam a dinner for her birthday on tuesday and maybe a cake two which me luck :D best of luck any advice on what i can make she does not like fish :( she likes beef any ideas on what i cant make her ???
Sista [Visitor]
Wed 30 Apr 2008 @ 16:12
This is TINGINYS or LAZYBOY in Lithuania, we make it almost the same: cookies/biscuits, butter, condensed milk, cocoa. Melt the butter with condensed milk, add cocoa and put the biscuits in, mix everything through and leave to cool in a bowl in a fridge. SKANAUS! Bon appetite!
p.s. some like to put raisins and nuts as well or to miss the cocoa thing, then it doesn't get brown. TRY IT!
p.s. some like to put raisins and nuts as well or to miss the cocoa thing, then it doesn't get brown. TRY IT!
rate
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ingredients
• 200g digestive biscuits
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate
• 110g whole pecans, roughly chopped
• 110g pistachio nuts, peeled
• 10 glace cherries
• 2 ready-made meringue nests, smashed up
• 150g unsalted butter
• 1 tablespoon golden syrup
• 200g dark chocolate
