Biscoff Fridge Cake
Calling all chocoholics! This recipe is for you. Sometimes we like to indulge our sweet tooth with something really naughty. This chocolate Biscoff fridge cake is ridiculously tasty, indulgent and full of delicious crunch. On top of that, it's an absolute doddle to make! You don't even have to bake it, the fridge does all the work.
Serves
Ingredients
For the recipe
<item-todo-done>2 tbsp golden syrup<item-todo-done><item-todo-done> pinch of sea salt<item-todo-done><item-todo-done>200g Lotus biscuits<item-todo-done><item-todo-done>60g dried blueberries<item-todo-done><item-todo-done>60g dried cherries<item-todo-done><item-todo-done>60g blanched hazelnuts<item-todo-done><item-todo-done>60g Biscoff spread<item-todo-done><item-todo-done>50 dark chocolate<item-todo-done><item-todo-done>75 plant-based butter<item-todo-done>
Before you start
Mixing bowl | Saucepan half filled with boiling water | Grease and line a 20cm square cake tin or brownie tray
Make the fridge cake
- Break the chocolate into small pieces and place in a heatproof bowl over a bain marie
- Add the butter and golden syrup and leave to melt over a medium low heat
- Stir until well combined and silky
- Take off the heat and set to one side
- Break up the lotus biscuits
- Roughly chop the hazelnuts
- Add the broken biscuits, blueberries, cherries, hazelnuts and sea salt to the mixing bowl and fold everything together with a spatula
Dress and set the cake
- Place the Fridge Cake mixture in the cake tin and smooth out the top with a spatula
- Dollop the biscoff spread across the Fridge Cake and swirl it across the top with the back of a spoon
- Place the fridge cake in the fridge and let it set for at least 4 hours (ideally overnight)
- When you’re ready to serve, take the cake out of the fridge, cut into 9 squares and serve immediately