Wednesday, 11 December 2013

Ameretti and ginger nut chocolate fridge cake

Chocolate fridge cake is good at any time of the year, but with a little festive twist, this wonder cake can magically turn into a CHRISTMAS fridge cake. It is the BOMB!

One day, wondering around Whole Foods on Kensington high street, I spied an Amaretti fridge cake sitting quietly on the shelf - it.looked.divine.

Hurrying home I picked up a packet of amaretti and ginger nut biscuits (total cost £2) and prepared to bake! This is a Christmas find worth sharing...

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Using the base of the Hummingbird Bakery's fridge cake recipe I swapped in amaretti biscuits, ginger nuts and glacier cherries to whip up a christmassy concoction. It's delicious!

250g butter
150ml  golden syrupp
150g mini amaretti biscuits
75g coco powder
50g ginger nut biscuits
a tub of glacier cherries
3-4 handfuls of raisins

Melt the butter, golden syrup and coco powder slowly on the medium to low heat, occasionally giving it a stir.

Place all your biscuits, raisins and cherries into a big mixing bowl and give them a good mix, breaking up the ginger nuts into smaller pieces.

When the syrup, butter and coco powder has formed a delicious thick dark chocolately sauce, pour into the bowl of biscuits and stir through. Make sure it is even throughout.

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Line a roasting tin with baking paper and add your biscuity mix, spread evenly and cover with another sheet of baking paper. Place jam jars or a large dish on top to flatten the mixture down. Leave to cool for half an hour and then put inside the fridge to set.

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Once cold and solid, and if you're feeling fancy, melt down some dark chocolate and drizzle over the top.

Cut into big chunky slices (it's Christmas) and serve up.

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