Fridge Cake is Go!
Due to holidays and the general rigours of marketing at Ebuyer.com and it’s sister company Wren Kitchens, it has been a few weeks since we’ve had a Cake and Cookie Friday but as the number of pale and sugar-deprived faces increased around the department we thought it was time to bring it back. Step up designer Andy Orvis and his delicious chocolate fridge cake.
Fridge Cake
Here is how he did it
Ingredients
335g digestive biscuits
115g butter
50g granulated sugar
45ml golden syrup
100g plain chocolate
25g glazed cherries (optional)
25g flaked almonds (optional)
25g raisins (optional)
*Andy decided not to bother with anything resembling fruit or nut. He just added more chocolate.
Method
1. Weigh digestive biscuits. Put them in a plastic food bag and hit them with a rolling pin until they are just crumbs
2. Weigh butter, sugar and golden syrup and put them into a saucepan. Break the chocolate up and put them in the saucepan with the butter, sugar and syrup
3. Turn the heat on low and melt the ingredients in the pan
4. When the ingredients have melted turn off the heat and stir in biscuit crumbs until smooth
5. Next put in the cherries, almonds, raisins, etc (if you’ve decided to add them)
6. Spoon the mixture into a baking tray and smooth it down with a spatula or knife and put in the fridge to cool
*Andy’s handy hint: syrup is easier to measure if you heat the spoon first.
There you have it, cook on, lesson over!
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