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Chocolate fridge cake recipe

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This easy no-bake chocolate fridge cake recipe is the perfect sweet treat for chocolate lovers. It's packed with both milk and dark chocolate, crushed biscuits and chewy, dried fruit, then topped with even more chocolate. The easy marble effect looks great but is a simple decorating technique that all budding bakers can master. See method

Serves 16 (Makes 16)
15 mins to prepare and 1 hr to cool
331 calories / serving
Vegetarian

Ingredients

250g digestive biscuits
150g silky milk chocolate
150g classic 74% dark chocolate
100g butter
125g golden syrup
100g dried apricots, roughly chopped
100g sultanas

For the topping

100g silky milk chocolate, melted
100g classic 74% dark chocolate, melted

Perfect with:

Tesco Silky Milk Chocolate
Made with 32% cocoa solids, with hints of vanilla and malt

Each serving contains

Energy
1385kj
331kcal 17%
Fat
18g 25%
Saturates
10g 49%
Sugars
34g 38%
Salt
0.3g 6%

of the reference intake
Carbohydrate 42g Protein 3.4g Fibre 0.9g

Method

Lightly grease a 20cm (8in) square shallow tin and line with clingfilm, leaving extra hanging over the sides.
Put the biscuits into a plastic food bag then bash into pieces using a rolling pin. Kids will love helping you bash the biscuits. Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted.

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Remove the bowl from the heat and stir in the broken biscuits, apricots and sultanas. Spoon the mixture into the tin and level the surface. Kids can help you with all of these stages, mixing, tipping and pressing it down will all be fun.
To make the topping, spoon dollops of the melted milk and dark chocolate on top of the cake and then swirl with a skewer to make a pattern. Chill in the fridge for 1 hour or until the chocolate has set. Turn out the cake, peel off the clingfilm and cut into 16 squares.