top of page

Refrigerator Cake

(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.


(Read Dinner For Two, the story that accompanies this recipe.)

Recent Posts

See All

(by Marcella Cantatore) 5 large eggs, at room temperature 3/4 c. granulated white sugar 1 1/4 c. cake flour, sifted 1 t. vanilla extract 1 t. finely grated lemon zest (or 1/2 t. lemon extract), option

(by Julie Cole) 6 oz. canned crabmeat, drained 1/4 lb. butter, at room temperature 5 oz. jar Old English Cheese Spread 2 t. mayonnaise 1/2 t. garlic powder 1/2 t. seasoned salt 6 English muffins, spli

(by Laney Rosen) 13 - 15 oz. box yellow cake mix 16 oz. can fruit cocktail with juice 2 medium eggs, beaten 1 c. shredded sweetened coconut 1 t. vanilla 1/2 c. brown sugar 1/2 c. white sugar 1/2 c. bu

bottom of page