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Chocolate pistachio refrigerator cake
Chocolate pistachio refrigerator cake
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Make a kid-friendly version by skipping the brandy.
Ingredients:
  • 150g butter, chopped
  • 300g dark chocolate, roughly chopped
  • 53.60 gm golden syrup
  • 20.00 ml brandy (optional)
  • 100g plain digestive biscuits
  • 187.50 ml dry roasted hazelnuts, roughly chopped
  • 187.50 ml pistachio kernels
  • 5 dried figs, finely chopped
  • 125.00 ml red glace cherries, halved
  • Cocoa powder, to dust
Instructions:
  • Prepare a 6cm-deep, 13cm x 23.5cm loaf pan by greasing it well and lining the base and sides with baking paper, making sure to extend the paper 5cm over the edges at both long sides.
  • Combine butter, chocolate, syrup, and brandy in a saucepan over low heat. Stir continuously for 10 minutes until velvety and well mixed. Take off the heat.
  • 1. Crumble the biscuits into small pieces and place them in a large bowl along with hazelnuts, pistachios, figs, and cherries. Mix together. 2. Pour in the chocolate mixture and stir well. 3. Spoon the mixture into the prepared pan and press down lightly. 4. Cover the surface with baking paper followed by the pan lid. 5. Refrigerate the pan overnight or until the mixture is set. 6. Let the pan sit at room temperature for 10 to 15 minutes before cutting. 7. Serve the sliced dessert dusted with cocoa powder.

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