Jamie Oliver Chocolate Fridge Cake is made with digestive biscuits, pecans, shelled pistachio nuts, glacé cherries, free-range meringue nests, quality dark chocolate, unsalted butter, and golden syrup. This easy Chocolate Fridge Cake recipe creates a tasty no bake dessert that takes about 15 minutes to prepare and can serve up to 10 people.
This Chocolate Fridge Cake Recipe Is From Oliver’s Twist Cookbook By Jamie Oliver
Try More Jamie Oliver Recipes:
- Jamie Oliver Chocolate Cheesecake
- Jamie Oliver Microwave Chocolate Pudding
- Jamie Oliver Vegan Chocolate Brownies
🤎 Why You’ll Love This Chocolate Fridge Cake Recipe:
- No Baking Required: This recipe does not require any baking, making it perfect for those who want a quick and hassle-free dessert option.
- Rich Chocolate Flavor: With high-quality dark chocolate, this cake offers a deeply satisfying chocolate taste that chocolate lovers will adore.
- Customizable Ingredients: You can easily customize this recipe by swapping out nuts or adding different dried fruits, allowing you to tailor it to your taste preferences.
- Perfect for Special Occasions: Its rich flavor and dense texture make it an excellent choice for special events and gatherings—it’s sure to impress your guests.
- Simple and Quick to Prepare: The recipe involves straightforward steps that are easy to follow, and the preparation doesn’t take much time, making it ideal for last-minute dessert needs.
🍫 Jamie Oliver Chocolate Fridge Cake Ingredients
- 200 g (7 oz) digestive biscuits
- 100 g (3.5 oz) pecans
- 110 g (3.9 oz) shelled pistachio nuts
- 10 glacé cherries, weight specified in grams
- 2 free-range meringue nests, weight specified in grams
- 200 g (7 oz) quality dark chocolate (70%)
- 150 g (5.3 oz) unsalted butter
- 1 tablespoon golden syrup
🎂 How To Make Jamie Oliver Chocolate Fridge Cake
- Prepare the Ingredients: First, take a large mixing bowl and add your digestive biscuits. Break them into small pieces by hand. Next, chop the pecans roughly and add them to the bowl. Add the pistachios as well. Now, if you prefer smaller cherry pieces in your cake, chop the glacé cherries; otherwise, simply tear them by hand to keep them chunky. Lastly, break the meringue nests into smaller bits and mix them in with the other ingredients.
- Melt the Chocolate Mixture: For the next step, take a heatproof bowl and add the dark chocolate broken into pieces. Cut the butter into small chunks and add it to the bowl along with a tablespoon of golden syrup. You can melt these in a microwave or over a pan of simmering water. If using the microwave, use short bursts and stir frequently to make sure the chocolate melts evenly and doesn’t burn.
- Combine Everything: Once your chocolate mixture is smooth and fully melted, pour it over the ingredients in your large bowl. Stir everything well until all the ingredients are coated evenly with the chocolate.
- Prepare the Cake Mould: Choose a container to shape your cake and line it with cling film, ensuring it covers the entire inner surface and hangs over the edges. This will make it easier to remove the cake once it’s set.
- Set the Cake: Transfer the chocolate mixture into your lined container, pressing down firmly with the back of a spoon to ensure there are no air gaps and the mixture is compact. Fold the overhanging cling film over the top. Now, place the container in the fridge for several hours until the cake is firm and set.
- Serve the Cake: Once set, lift the cake out of the container using the cling film edges. Unwrap it and place it on a cutting board. Cut the cake into thick slices.
💭 Recipe Tips
- Choose Good Chocolate: Always use high-quality dark chocolate that has 70% or more cocoa.
- Cut Ingredients the Same Size: Make sure you chop the pecans, pistachios, and cherries into small, even pieces.
- Keep Stirring the Chocolate: While melting the chocolate with butter and syrup, keep stirring so it doesn’t burn. This makes the chocolate smooth and ready to mix with other ingredients.
- Press the Mixture Down: When you put the mixture into the container, press down hard. This removes air gaps and helps the cake hold together better so it doesn’t crumble when cut.
- Let the Cake Set Well: Leave the cake in the fridge for a few hours until it is very firm. This waiting is important to make sure the cake cuts easily and holds its shape when served.
🍨 What Pairs Nicely With Chocolate Fridge Cake?
This Chocolate Fridge Cake goes well with some whipped cream, vanilla ice cream, caramel sauce, or some powdered sugar on top. You can also enjoy it with hot coffee, milk, espresso, or dessert wine for a yummy dessert.
🎚 How To Store Leftovers Chocolate Fridge Cake?
- Refrigerate: Keep the cake in an airtight container in the refrigerator for up to 5 days.
- Freeze: For longer storage, wrap the cake tightly in cling film and then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
FAQs
Can I Use Milk Chocolate Instead Of Dark Chocolate?
Yes, milk chocolate is okay if you like it sweeter, but it won’t taste as chocolatey as dark chocolate.
What If I Don’t Have Golden Syrup?
You can use honey or corn syrup instead of golden syrup.
How Do I Know When The Chocolate Mixture Is Properly Melted?
The chocolate should be smooth and glossy without any lumps. Make sure to stir frequently to avoid burning.
Can This Cake Be Made Vegan?
To make this cake vegan, use vegan biscuits, plant-based butter, and a suitable vegan chocolate.
Why Is My Chocolate Fridge Cake Too Hard?
If the Chocolate fridge cake is too hard, it might have been compacted too much or the chocolate mixture was too hot when mixed with the dry ingredients. Let it sit at room temperature for a bit before cutting.
Try More Jamie Oliver Recipes:
- Jamie Oliver Chocolate Party Cake
- Jamie Oliver Flourless Chocolate Cake
- Jamie Oliver No Bake Chocolate Oat Bars
Jamie Oliver Chocolate Fridge Cake Nutrition Facts
- Calories: 270
- Fat: 20.7g
- Saturates: 9.4g
- Sugars: 10.3g
- Salt: 0.2g
- Protein: 3g
- Carbs: 18g
- Fibre: 2g
Jamie Oliver Chocolate Fridge Cake
Description
Jamie Oliver Chocolate Fridge Cake is made with digestive biscuits, pecans, shelled pistachio nuts, glacé cherries, free-range meringue nests, quality dark chocolate, unsalted butter, and golden syrup. This easy Chocolate Fridge Cake recipe creates a tasty no bake dessert that takes about 15 minutes to prepare and can serve up to 10 people.
Ingredients
Instructions
- Prepare the Ingredients: First, take a large mixing bowl and add your digestive biscuits. Break them into small pieces by hand. Next, chop the pecans roughly and add them to the bowl. Add the pistachios as well. Now, if you prefer smaller cherry pieces in your cake, chop the glacé cherries; otherwise, simply tear them by hand to keep them chunky. Lastly, break the meringue nests into smaller bits and mix them in with the other ingredients.
- Melt the Chocolate Mixture: For the next step, take a heatproof bowl and add the dark chocolate broken into pieces. Cut the butter into small chunks and add it to the bowl along with a tablespoon of golden syrup. You can melt these in a microwave or over a pan of simmering water. If using the microwave, use short bursts and stir frequently to make sure the chocolate melts evenly and doesn’t burn.
- Combine Everything: Once your chocolate mixture is smooth and fully melted, pour it over the ingredients in your large bowl. Stir everything well until all the ingredients are coated evenly with the chocolate.
- Prepare the Cake Mould: Choose a container to shape your cake and line it with cling film, ensuring it covers the entire inner surface and hangs over the edges. This will make it easier to remove the cake once it’s set.
- Set the Cake: Transfer the chocolate mixture into your lined container, pressing down firmly with the back of a spoon to ensure there are no air gaps and the mixture is compact. Fold the overhanging cling film over the top. Now, place the container in the fridge for several hours until the cake is firm and set.
- Serve the Cake: Once set, lift the cake out of the container using the cling film edges. Unwrap it and place it on a cutting board. Cut the cake into thick slices.
Notes
- Choose Good Chocolate: Always use high-quality dark chocolate that has 70% or more cocoa.
- Cut Ingredients the Same Size: Make sure you chop the pecans, pistachios, and cherries into small, even pieces.
- Keep Stirring the Chocolate: While melting the chocolate with butter and syrup, keep stirring so it doesn’t burn. This makes the chocolate smooth and ready to mix with other ingredients.
- Press the Mixture Down: When you put the mixture into the container, press down hard. This removes air gaps and helps the cake hold together better so it doesn’t crumble when cut.
- Let the Cake Set Well: Leave the cake in the fridge for a few hours until it is very firm. This waiting is important to make sure the cake cuts easily and holds its shape when served.
Jamie Oliver Chocolate Fridge Cake