Easter baking Easter chocolate fridge cake - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Easter baking Easter chocolate fridge cake By You Magazine - April 4, 2021 The beauty of a fridge cake is that it is easily adaptable: add whatever nuts and dried fruit that you please. Ellis Parrinder MAKES 16 PIECES PREPARE 30 MINUTES, PLUS CHILLING COOK 10 MINUTES 50g pumpkin seeds 300g dark chocolate 100g milk chocolate 100g unsalted butter 50g golden syrup 100g dried cranberries 100g pistachios 200g rich tea biscuits, roughly broken TOPPING 100g dark chocolate 50g milk chocolate 25g white chocolate 5-6 small chocolate bunnies (such as Lindt or Maltesers) Handful of Mini Eggs Preheat the oven to 180C/160C fan/gas 4. Line a 20cm x 20cm cake tin with baking parchment. Spread out the pumpkin seeds on a roasting tray and bake for 8 minutes until golden, then set aside. Meanwhile for the fridge cake, place the dark and milk chocolates, butter, golden syrup and a pinch of salt in a heatproof bowl set over a pan of barely simmering water (the base of the bowl should not touch the water). Stir occasionally until completely melted and combined. Cool for 5 minutes, then stir in the cranberries, pistachios, biscuits and toasted pumpkin seeds. Tip into the cake tin and flatten the top with the back of a spoon. Place in the fridge to firm up for 30 minutes. For the topping, place the dark and milk chocolates in a heatproof bowl set over a pan of barely simmering water (the base of the bowl should not touch the water). Stir occasionally until completely melted and combined. Meanwhile melt the white chocolate in a small bowl or mug in the microwave, heating it on low and stirring every 20-30 seconds until just melted. Spread the melted dark and milk chocolates over the fridge cake, then dot with the white chocolate and swirl it through with the tip of a knife or a skewer. Arrange the chocolate bunnies and Mini Eggs over the top and chill until ready to serve. Remove from the fridge for 5 minutes before cutting into squares. Recipes: Eleanor Maidment. Photographs: Ellis Parrinder. Food styling: Lou Kenney. Styling: Charlie Phillips RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved