Chocolate Refrigerator Cake Food

CHOCOLATE FRIDGE CAKE

Steps:

• Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film hanging over the sides.
• Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so they don't go everywhere!)
• Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water. Stir occasionally.
• Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and pecans (optional).
• Spoon the mixture into the tin. Level the surface by pressing it down with a potato masher.
• Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.
• Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

CHOCOLATE MOCHA REFRIGERATOR CAKE

Steps:

• Line an 8-by-4-by-3-inch loaf pan with plastic wrap, leaving enough overhang in each direction to completely cover the top. Line the bottom and sides of the pan with chocolate wafers and set aside.
• Sprinkle the gelatin over 1/4 cup cold water in a small saucepan (or even a metal measuring cup) and "bloom" at room temperature for 5 minutes. Then gently warm over low heat until just melted. (Do not allow to boil.) Remove from the heat and stir in the coffee liqueur, espresso powder and vanilla.
• Whip the heavy cream, powdered sugar and salt in the bowl of a stand mixer on high until soft peaks form, about 1 minute 30 seconds. Reduce the speed to low and drizzle in the cooled gelatin mixture. Increase the speed back to high and whip to stiff peaks, about 30 seconds more.
• Fill the prepared pan 3/4 of the way with the whipped cream mixture. Insert the remaining chocolate wafers vertically (edge first) into the whipped cream to create 4 rows of about 12 cookies each, keeping each cookie slightly separated by cream.
• Spread the remaining whipped cream evenly over the cookie rows. Fold the excess plastic wrap over the cake and refrigerate for at least 8 hours and up to 24.
• To serve: Pull back the plastic wrap and invert the cake onto a serving dish. Remove the plastic wrap, slice and serve immediately.

CRISPY CHOCOLATE FRIDGE CAKE

Steps:

• Line a 20 x 30cm tin with baking parchment. Melt the chocolate, butter and golden syrup in a bowl set over a pan of simmering water, stirring occasionally, until smooth and glossy. Add the vanilla, biscuits, sultanas and Rice Krispies, and mix well until everything is coated.
• Tip the mixture into the tin, then flatten it down with the back of a spoon. Press in some mini eggs, if using, and put in the fridge until set. When hard, drizzle all over with the melted white chocolate and set again before cutting into chunks.

CHOCOLATE FRIDGE CAKE

Steps:

• Put the dried fruit in a small bowl and pour in just enough brandy or juice to cover. Microwave for 2 mins until steaming, then set aside.
• The non-messy way to chop chocolate is to smash it (still wrapped) onto your work surface, then unwrap it down to the foil and snap it (still in foil) into small bits using your fingers. Empty the chocolate into a microwaveable bowl. Add the butter and golden syrup, cover the bowl with cling film and microwave for 2 mins until melted. Set aside.
• Meanwhile, line a 20cm square tin with baking parchment, using a little butter to stick it in place. (You can also use foil but it's more fiddly to peel off later, or cling film if you don't mind wrinkles on the underside of your cake.)
• Take a third, large bowl. Use your fingers to break the biscuits into it. Stir in the nuts, soaked fruit and soaking liquid, then mix everything together. Pour the melted chocolate into the bowl with the biscuits, using a spatula or spoon to scrape out every last bit of chocolate. Mix together until everything is coated in chocolate.
• Check the ingredients list to make sure everything is accounted for (it's surprisingly easy to miss something in this recipe), then tip the chocolate mixture into the tin, pushing well into corners and flattening the top. Put in the fridge (no need to cover) for 4 hrs or overnight until set. To serve, remove from tin, peel away the parchment and cut into 16 squares (any crumbly bits that fall off make tasty samples for the cook). Will keep for up to 1 week in an airtight container in the fridge. Can be frozen for up to 1 month.

CHOCOLATE REFRIGERATOR CAKE

Steps:

• Grease round 20cm cake tin with butter.
• Put biscuits between sheets of greaseproof paper and crush with rolling pin.
• In a bowl mix together biscuit crumbs, nuts, cherries and raisins and liqueur.
• In a small saucepan over low heat add syrup, 150g chocolate and melted butter. Stir until all mixed together and melted.
• Pour this mixture over the biscuit mixture and stir well.
• Pack mixture into cake tin.
• Cover and refrigerate for several hours.
• Then melt the remaining chocolate and pour over cold cake whilst in tin.
• Allow chocolate to set in fridge and then serve in small slithers.

CHOCOLATE FRIDGE CAKE

Steps:

• Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.
• Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter) container with cling film, first leaving plenty of extra film at the edges to fold over the top.
• Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.

CHOCOLATE FRIDGE CAKE

Steps:

• Break the biscuits into small pieces and put in a large bowl.
• Add in both kinds of nuts and the cherries and stir to mix.
• Put the rest of the ingredients in a small saucepan and simmer over the lowest possible heat until the chocolate and butter are melted.
• You may have to give it a stir or two to combine the ingredients.
• Pour the melted chocolate mixture into the bowl with the biscuits and use a spoon to mix everything until the chocolate is evenly distributed across the rest of the ingredients.
• Line a loaf pan with saran wrap, leaving lots of extra at the edges to cover the top of the finished cake.
• Spoon the mixture into the loaf pan.
• You may have to use the back of the spoon to pack it down.
• Pull the extra saran wrap over the top and use your hands to push down firmly on the cake, making sure it is well packed together.
• Place in the fridge for two hours to cool, then take out and slice.
• For a special touch, dust with cocoa powder.

CHOCOLATE FRIDGE CAKE

Steps:

• Prepare the nuts and place in a large bowl with the fruit. Break the biscuits into different sized chunks either using hands or placing in a plastic bag and smashing against a kitchen cabinet. Add to the fruit and nut mix.
• Place a saucepan with hot water in on the stove and place a glass bowl on top, making sure the water doesn't touch the bowl. Place the butter, chocolate (broken into pieces to melt quicker) and the golden syrup into the bowl and stir until all has melted.
• Remove the chocolate mixture from the heat and pour ontop of the fruit and nut mix, encorportating it fully with a spoon. Try not to crush the biscuits up even more in this process.
• Grease and line with parchment paper a 28cm cake tin and pour the contents into it, refrigerating for a minimum of two hours to allow it to harden.
• -----.
• You could use shortbread instead of digestives, fruit mixes which you can get from health shops can be used. I used one with papaya and dried dates in which was equally as yummy.
• White chocolate chunks can also be added into the fruit and nut mix, along with minature marshamallows.

CHOCOLATE ECLAIR REFRIGERATOR CAKE

Steps:

• Mix pudding with milk until thick, then fold in Cool Whip.
• In 9X13 Pyrex pan, layer graham crackers, pudding, crackers, pudding, crackers.
• In saucepan, heat butter and corn syrup, then sift in confectioner’s sugar.
• After mixing thoroughly, add the chocoBake.
• Add just enough milk to be able to spread on last layer of Graham Crackers.
• Chill in fridge overnight.
• Do not cover.