Sunday, 18 May 2014

Chocolate fridge cake with pecan & meringues


  • 200 g digestive biscuits
  • 110 g whole pecans, roughly chopped
  • 110 g pistachio nuts, peeled
  • 10 glace cherries
  • 2 ready-made meringue nests, smashed up
  • 150 g unsalted butter
  • 1 tablespoon golden syrup
  • 200 g good-quality dark chocolate (70% cocoa solids)
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, cherries and smashed meringue. Put the rest of the ingredients into a second, heatproof bowl and either put this over a pan of simmering water, or into a microwave until melted.

Mix the contents of both bowls together and get yourself a container that will act as a mould. To help with turning the cake out, line the container with clingfilm, leaving plenty of extra clingfilm at the edges to fold over the top. Now spoon the mixture into the container. Put into the fridge to firm up, then turn out , removing the clingfilm, and cut into chunky slices.

This cake can be kept in an airtight container for a few days and actually improves in flavour after a few days.

If you're allergic to nuts then simply leave them out of the recipe.


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