Chocolate Fridge Cake

chocolate fridge cake

Looking for a summer day baking activity that will get the family involved? The kids can help you make this deliciously sumptuous and great-value chocolate cake. They'll love getting involved! 

Prep time: 15 minutes

Cook time: 60 minutes

Servings: 16 people

Preparation

Lightly grease a 20cm (8in) square shallow tin and line with clingfilm, leaving extra hanging over the sides.

Put the biscuits into a plastic food bag then bash into pieces using a rolling pin.

Kids will love helping you bash the biscuits. 

Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water.

Stir occasionally until melted.

Remove the bowl from the heat and stir in the broken biscuits, apricots and sultanas.

Spoon the mixture into the tin and level the surface. 

Kids can help you with all of these stages, mixing, tipping and pressing it down will all be fun.

To make the topping, spoon dollops of the melted milk and dark chocolate on top of the cake and then swirl with a skewer to make a pattern.

Chill in the fridge for 1 hour or until the chocolate has set.

Turn out the cake, peel off the clingfilm and cut into 16 squares.

Tip: This delicious sweet treat will keep for 1 week in a sealed container in the fridge.

Ingredients

250g Tesco Everyday Value digestive biscuits
150g milk chocolate
150g dark chocolate
100g Tesco butter
125g golden syrup
100g dried apricots, roughly chopped
100g sultana

For the topping

100g milk chocolate, melted
100g dark chocolate, melted

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Ingredients

250g Tesco Everyday Value digestive biscuits
150g milk chocolate
150g dark chocolate
100g Tesco butter
125g golden syrup
100g dried apricots, roughly chopped
100g sultana

For the topping

100g milk chocolate, melted
100g dark chocolate, melted

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Preparation

Lightly grease a 20cm (8in) square shallow tin and line with clingfilm, leaving extra hanging over the sides.

Put the biscuits into a plastic food bag then bash into pieces using a rolling pin.

Kids will love helping you bash the biscuits. 

Melt the chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water.

Stir occasionally until melted.

Remove the bowl from the heat and stir in the broken biscuits, apricots and sultanas.

Spoon the mixture into the tin and level the surface. 

Kids can help you with all of these stages, mixing, tipping and pressing it down will all be fun.

To make the topping, spoon dollops of the melted milk and dark chocolate on top of the cake and then swirl with a skewer to make a pattern.

Chill in the fridge for 1 hour or until the chocolate has set.

Turn out the cake, peel off the clingfilm and cut into 16 squares.

Tip: This delicious sweet treat will keep for 1 week in a sealed container in the fridge.