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Fridge cake
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Total Time:
10 minutes
Indulgent and rich cake, best enjoyed in small slices with an espresso for a decadent treat.
Ingredients:
  • 300 g amaretti biscuits
  • 150 ml sour cherries
  • 200 g shelled pistachios
  • 50 g desiccated coconut
  • 400 g dark chocolate (70%)
  • 200 g unsalted butter
  • 3 tablespoons golden syrup
  • cocoa powder
Instructions:
  • Prepare a 1-litre loaf tin by lining it with clingfilm, ensuring the edges hang over the sides. Combine crumbled amaretti, cherries, pistachios, and coconut in a bowl. In a separate heatproof bowl, melt chocolate, butter, and golden syrup in the microwave for 3 minutes, stirring halfway through, until smooth. Combine with dry ingredients. Spoon mixture into the tin, pressing down firmly. Fold the overhanging clingfilm to cover the cake, then refrigerate for 2 ½ to 3 hours until set. To serve, dust with cocoa, slice, and enjoy.

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