Search

Refrigerator Cake

Updated: Apr 12, 2020

(by Molly Deegan)


8 oz. chocolate digestive biscuits

4 oz. Brazil nuts

4 oz. glacé cherries

10 oz. milk chocolate

4 oz. butter

5 oz. Golden Syrup (if you don’t have golden syrup, mix 2 oz. honey with 3 oz. corn syrup)

Butter and line a pan with parchment paper, and butter the paper. (Size doesn’t matter since the cake will not be baked.)

Smash biscuits and nuts into small pieces, and place in a big bowl with cherries.

In a metal bowl set over simmering water, melt the chocolate, butter, and golden syrup, stirring to make it smooth and glossy.

Add chocolate mixture to biscuit mixture.

Pour into the pan, smooth the surface, and refrigerate for at least 2 hours.


Recent Posts

See All

Pelmeni

(by Vica Miller) 2 c. flour, plus additional for rolling dough 1 egg yolk 8 oz. water 1 T. vegetable oil 1 onion 1/2 lb. lamb 1/2 lb. beef salt and black pepper, to taste sour cream soy sauce Pour flo

Crab Imperial

(by Aimee Lee Ball) 5 T. butter, divided 1 T. flour 1/2 c. milk 1 1/2 t. Worcestershire sauce 2 T. dry sherry 1/2 c. mayonnaise 1 T. fresh lemon juice 1/2 t. salt 1/4 t. freshly ground pepper 1 lb. fr

Dolores's Chocolate Chip Banana Bread

(by Ann-Rebecca Laschever) Use the ripest (almost rotten) bananas you can find. The yellow peels should be at least half browned, and the bananas inside squishy and browning.My mom always made it in a