I wasn’t planning to make dessert. But then I saw a pack of digestive biscuits shoved behind some instant noodles and thought—why not? This Jamie Oliver Chocolate Fridge Cake isn’t about perfection. It’s about texture. That rich, chewy-meets-crunchy thing you only get when chocolate binds chaos together. Honestly, it’s a bit messy. That’s the point. (inspired by Jamie Oliver)

Ingredients Needed

200 g digestive biscuits (bash them up, don’t worry about finesse) 100 g pecans (rough chop, let the odd big piece stay) 110 g shelled pistachios (the green ones are pretty, but use what you’ve got) 10 glacé cherries (sticky, old-school, sweet—leave some whole if you like) 2 free-range meringue nests (crumbled by hand, imperfect is good) 200 g dark chocolate, 70% (don’t skimp—this matters) 150 g unsalted butter (cubed so it melts quicker) 1 tablespoon golden syrup (that slow, amber pour… yes please)

How To Make Jamie Oliver Chocolate Fridge Cake

Prep the Chaos: Get a big bowl. Smash the biscuits. Not into dust—just rough chunks. Then toss in the pecans. Chop them or don’t. Same with the pistachios. It doesn’t need to be uniform. That’s part of the charm. The cherries? Sticky little jewels—tear them if you want drama in each bite. Crumble the meringue with your hands. Feel it crunch.
Now the Melt: Chocolate, butter, syrup. All into a heatproof bowl. You could do the double boiler thing, or just zap it in the microwave in quick bursts. Either way—stir like you mean it. Melt until it’s glossy and smooth, and smells like you’re about to make something worth hiding from your housemates.
Bring It Together: Pour that molten chocolate over your bowl of broken bits. Stir. Not gently. Like you mean it. Make sure everything gets coated in that glossy, fudgy mix. It’ll look a bit wild. That’s when you know it’s right.
Shape and Chill: Grab a small baking tin or any old container. Line it with cling film, letting it flop over the edges. Tip the mixture in. Press it down—firmly, but not aggressively. You’re looking for something dense, not brick-like. Fold the cling film over the top and shove it in the fridge.
Wait (Ugh): This is the hardest part. Let it set for at least 3 hours. Overnight is better. Try not to poke it every hour. You’ll be tempted.
Serve It Like You Mean It: Peel it out, unwrap it, and get your sharpest knife. Slice into slabs. Eat with fingers. No forks, no shame.

Why I Love This Recipe

I made this one night when I couldn’t sleep. It was nearly midnight. I wanted something that felt like comfort and childhood and indulgence—all smashed together. And that’s exactly what this fridge cake is. It’s crunchy and soft and rich and sweet. It’s unapologetic.

Recipe Tips

Use chocolate you actually like eating on its own.
If it’s waxy or bland, it’ll ruin everything. Swap in dried cranberries, crushed pretzels, whatever half-open bag you forgot about in the pantry.
Cut it with a warm knife. Trust me. If it crumbles a little—who cares? It’s fridge cake, not fine dining.
Don’t skip the salt if your butter’s unsalted. A tiny pinch wakes the whole thing up.

How To Store This Jamie Oliver Chocolate Fridge Cake

At Room Temperature: It gets melty. Unless your kitchen is freezing cold, just don’t.
In the Fridge: Tightly covered, it’ll last around 5 days. Not that it ever does.
In the Freezer: Wrap it tight. First in cling film, then foil. You can freeze it for 2 months. Defrost overnight in the fridge. Or eat it half-frozen like a rebel.

Let’s Answer a Few Questions! (FAQs)

Can I use milk chocolate?
Sure. It’ll be sweeter. Kids might like it more. I prefer the bitterness of dark.

No golden syrup—what now?
Use honey. Or corn syrup. Just something sticky and sweet.

Can I make it vegan?
Yeah. Loads of good vegan chocolate and butters out there now. Just check your biscuits.

How long to chill?
Minimum 3 hours. If you can wait longer, do. It slices better cold.

Why did mine fall apart?
Didn’t press it enough, Or maybe didn’t chill it long enough. Still tasty, though.

Nutrition Facts (per slice, ish)

Calories: 270
Carbs: 18g
Protein: 3g
Fat: 20.7g
Sugar: 10.3g
Fibre: 2g
Sodium: 0.2g

Try More Recipes:

Jamie Oliver Chocolate Fridge Cake

Course: DessertsCuisine: British

Servings

servings

Prep time

minutes

Cooking timeminutes

Calories

270

kcal

A rich, no-bake chocolate cake packed with biscuits, nuts, and cherries—perfect straight from the fridge.

Ingredients

200 g digestive biscuits
100 g pecans
110 g pistachios
10 glacé cherries
2 meringue nests
200 g dark chocolate
150 g butter
1 tbsp golden syrup

Directions

Smash up biscuits. Toss in nuts, cherries, and meringue.
Melt chocolate, butter, and syrup together. Stir until smooth.
Pour over dry stuff. Mix it good.
Line container with cling film. Press mixture in. Chill.
Slice thick. Eat cold.

Notes

Use chocolate you actually like eating on its own.
If it’s waxy or bland, it’ll ruin everything. Swap in dried cranberries, crushed pretzels, whatever half-open bag you forgot about in the pantry.
Cut it with a warm knife. Trust me. If it crumbles a little—who cares? It’s fridge cake, not fine dining.
Don’t skip the salt if your butter’s unsalted. A tiny pinch wakes the whole thing up.