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).
|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|
|150g very crisp sweet biscuits, roughly chopped (we like biscotti, ginger nuts or any oat biscuits)|
|cocoa powder (to dust)|
|Oven temperatures and Conversions|
|Click here for information|
|Equipment: You will need a Delia Online 18cm by 4cm loose-based sponge tin or similar, with a non-stick liner |
This recipe is from Delia's Cakes
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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I made these on TV with Dawn French for Comic Relief. After that, school children were making them all over the country to raise money – and they were very popular. We also like them without the chocolate topping.
If there is an ultimate chocolate cake this one could be high on the list of contenders. No flour, just chocolate, ground almonds and whipped egg whites which make it so light and airy, and extremely moist.
In the late ’70s this cake went down a storm, and still people tell me they always have it on their birthday! Because it is not made with flour it’s incredibly light and soufflé-like.
This is a perennial favourite, named after the famous Viennese hotel. It’s dark, very chocolatey and sophisticated, and for a special occasion or a birthday, it’s nice to decorate it with sugared rose petals
This is quite simply my own favourite chocolate dessert of all time. It’s dark, very moist, and the prunes soaked in Armagnac make it a very grown-up chocolate experience. I used to call it Sunken Chocolate Cake but sometimes it doesn’t sink!
It’s the hidden ingredient that’s the surprise. Mashed potato, often used in potato scones but even better in these small cakes – giving them a soft moist texture.
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