Emma's No Bake Fridge Cake Recipe

 I've based this recipe on one of my all time favourite sweet treats from my childhood, I remember making fridge cake a lot in summer holidays; it's quick to prepare and pretty much fool proof, I don't think it's possible to mess up. I've always known this cake as Fridge Cake but it's also known as Tiffin, and it's a little like Rocky Road, only without marshmallows. There's a foundation of biscuits, chocolate, butter and golden syrup and the rest you can add to your own taste. For this recipe I've made it a little more sophisticated than I would have done as an 8 year old. I've gone for a subtle cherry flavour by using Lindt Dark Cherry chocolate - which I must say is delicious - and I've replaced my childhood favourite glace cherries with Morello cherries soaked in Kirsch cherry liqueur for an added hit.

If you haven't already guessed, this recipe is not for the faint hearted, if you're on a diet or counting calories then look away now! 

Ingredients

200g digestive biscuits

100g pecans

100g peeled pistatio nuts

100g morello cherries

100g 70% Lindt Dark Chocolate

100g Lindt Cherry Dark Chocolate

150g salted butter

5 tbsp Kirsh liqueur

1 tbsp golden syrup 

70g Maltesers 

It takes around 10 minutes to make this cake and for best results it needs to be refrigerated for 24 hours, but at least 4- 5 hours in the fridge if you can't wait!  For spoonies (chronic illness sufferers) like me, you might want to rope in an extra pair of hands for the breaking and bashing and bossing around.

Soak the cherries in all the Kirsh and, if you can, leave it over night to really infuse.

Break the biscuits into small peices and add to a large bowl, add the nuts and soaked cherries but save the liquid.

In a second bowl add the butter, chocolate and syrup and melt in a ban-Marie. Once all melted add the reserved liquid and then add to the first bowl and mix well before adding the Maltesers. 

Spoon the mixture into a cling film lined loaf tin and squash it down. Let it set completely before carefully turning out and dusting with cocoa and icing sugar. Keep in the fridge especially in summer heat. Enjoy!

Emma Xx 

Chocolate c/o Lindt UK