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Ultimate chocolate fridge cake

10 INGREDIENTS • 4 STEPS • 3HR

Ultimate chocolate fridge cake

Recipe
5.0
1 rating
The whole family will love this super-chocolatey, crunchy, no-bake treat.
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.
The whole family will love this super-chocolatey, crunchy, no-bake treat.
3HR
Total time
Ingredients
Servings
16
us / metric
125 g
M&S Collection 46% milk chocolate, chopped
100 g
M&S Collection 85% dark chocolate, chopped
125 g
unsalted butter, diced
125 g
golden syrup
1 pack
(300 g)
M&S oat crunch biscuit
broken into 1cm pieces
or digestive bicuits
1 pack
(95 g)
M&S chocolate-covered pretzel, roughly chopped
1 pack
(150 g)
M&S natural mixed nuts and raisins, roughly chopped
To decorate
75 g
M&S Collection 46% milk chocolate
11 tsp
M&S Collection 85% dark chocolate
75 g
Collection white chocolate with vanilla
Nutrition per serving
VIEW ALL
Calories
228kcal
Fat
15.6 g
Saturates
9.5 g
Sugars
18.0 g
Salt
19.4 mg
Love This Recipe?
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Ultimate chocolate fridge cake
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Marks & Spencer
We love nothing more at M&S Food than inspiring our customers with easy, delicious family recipes using our great produce. We’re on a mission to help you create incredible tasting food whatever the occasion.

Author's notes

Makes about 25 squares.
MethodHide images
step 1
Line the base and sides of a 20cm square tin with baking parchment. Tip the milk chocolate (125 g) and dark chocolate (100 g) into a large heatproof bowl. Add the butter (125 g) and golden syrup (125 g) and set the bowl over a pan of barely simmering water to melt. Stir until smooth, remove from the heat and leave to cool slightly.
step 2
Combine the biscuit pieces (1 pack), pretzels (1 pack), nuts and raisins (1 pack) in a bowl. Pour in the melted chocolate and mix to combine. Spoon into the tin and spread level. Cover the surface with a sheet of baking parchment and press flat using a flatbottomed ramekin or glass. Leave at room temperature for about 2 hours to cool and firm, then chill for 20 minutes.
step 3
For the topping, melt the milk chocolate (75 g), dark chocolate (11 tsp) and white chocolate (75 g) in separate bowls. Stir until smooth and leave to cool slightly. Using a teaspoon, drop random dollops of milk chocolate over the top of the chilled cake, then do the same with the dark and white chocolate, filling in the gaps. Gently shake the tin to level the chocolate, then marble the chocolates together using a wooden skewer.
step 4
Chill for about 30 minutes, or until the chocolate has set. Using the lining paper, lift the fridge cake out of the tin and cut into squares or fingers to serve.
step 4 Chill for about 30 minutes, or until the chocolate has set. Using the lining paper, lift the fridge cake out of the tin and cut into squares or fingers to serve.
Tags
Bonfire night
Christmas
Dessert
Snacks
Vegetarian
Valentine's Day
Family friendly
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