Chocolate Fruit and Nut Refrigerator Cake
This is obviously perfect for children to make because there’s no cooking involved. But the grown-up version could include other combinations of fruits and nuts (prunes, crystallised ginger, dried sour cherries, etc).
This recipe is from Delia's Cakes
| 150g dark chocolate (minimum 70% cocoa solids), broken into pieces or 150g milk chocolate (30% cocoa solids) broken into pieces |
| 25g block butter|
| 100ml double cream|
| 75g blanched hazelnuts, roasted and cooled|
| 75g raisins |
| 150g very crisp sweet biscuits, roughly chopped (we like biscotti, ginger nuts or any oat biscuits) |
| cocoa powder (to dust)|
|Equipment: An 18cm by 4cm loose-based sponge tin, with a non-stick liner |
First of all roast the hazelnuts. To do this, pre-heat the oven to 170°C, gas mark 3, spread them out on a tray and pop them into the oven near the centre for 8 minutes – use a timer to help you remember.
Then place the chocolate in a bowl with the butter and fit the bowl over a pan containing 5cm of barely simmering water, making sure the bowl doesn’t touch the water.
Then turn the heat to its lowest setting and allow the chocolate to melt (which should take about 5–10 minutes).
After that remove the bowl from the pan and give it all a good stir till it’s smooth and glossy. Now allow it to cool for about 3 minutes.
While it’s cooling, whip the cream to the floppy stage, then fold it into the cooled chocolate mixture.
Follow this with the nuts, fruit and chopped biscuits, giving it all a really good mix. Finally spoon it into the cake tin as evenly as possible and level it off with the back of a spoon.
Cover the tin with clingfilm and chill for a minimum of 4 hours.
Just before serving, dust the surface with a little cocoa powder then remove the cake from the tin and cut into wedges.
It’s great as a dessert with some crème fraiche or pouring cream; or cut into small cubes for after dinner with coffee.
Store in a polythene box in the fridge.
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