14.12.15

Chocolate refrigerator cake difficulty * #56



Cuts into 30 
Preparing time: 15 minutes 
Cooking time: 5 minutes 

Ingredients:
  • 500 g plain dark chocolate, broken into pieces 
  • 125 g unsalted butter 
  • 100 g digestive biscuits
  • 100 g dried figs 
  • 50 g dried cranberries 
  • 50 g blanched hazelnuts 
  • 50 g blanched almonds 
  • sifting icing sugar, for dusting 

  1. Melt the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water 
  2. Stir in the remaining ingredients 
  3. Spoon on the mixture into a 23 x 18 cm shallow baking tin, greased and base-lined with baking parchment 
  4. Press well into the base and slides of the tin and smooth the surface 
  5. Cover with foil and chill for 4 hours or overnight
  6. Loosen the edges of the cake and turn out on to a board 
  7. Peel off the lining paper, cut into thin fingers and serve dusted with sifted icing sugar, if liked 
  8. Enjoy :-)

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