Chocolate fridge cake is also sometimes called chocolate biscuit cake. There are many variations of this recipe, additions such as nuts, marshmallows, dried fruit and meringues can be added, anything goes. The great thing about this cake is the speed and simplicity, I made this one with my daughter in half an hour before the school run. By the time she came home it was ready, apart from melting the butter and chocolate no cooking is needed!!!
Ingredients
7oz (200g) rich tea or similar biscuits
8oz (225g) butter
8oz (225g) plain chocolate
2 eggs
1oz (25g) caster sugar
1 dessertspoon rum/brandy (optional)
1. Line a loaf tin with tin foil leaving overhang at the sides
2. Break the biscuits in to small pieces.
3. Melt the butter
4. Break up the chocolate in to small pieces and melt in a Bain Marie (bowl over pan of hot water)
5. In a mixing bowl beat the eggs and add the sugar, pour in the butter stirring well. Beat in the chocolate and add the run or brandy if using
6. Add the biscuits carefully mixing to ensure all the biscuits are evenly covered in the mixture
7. Place in the fridge, cool for at least 4 hours
8. Decorate as required
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