Black Forest fridge cake recipe Annie Bell - 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 Black Forest fridge cake By You Magazine - December 29, 2019 Serve this no-bake Black Forest fridge cake already sliced to show off the beautiful fruits, nuts and shortbread within. It would make a stunning finale to any dinner party, topped off with a light dusting of icing sugar. Chris Alack MAKES 1 x 22 CM LOAF 300g dark chocolate (at least 70% cocoa), broken into pieces 125g unsalted butter, diced 100g golden syrup 1 tsp finely grated orange zest 250g choc chip shortbread 100g walnuts, coarsely chopped 100g red glacé cherries TO SERVE (OPTIONAL) 150g blueberries 100g pomegranate seeds icing sugar for dusting 1. Gently melt the chocolate, butter and syrup in a large bowl set over a pan with a little simmering water in it, stirring until smooth. Stir in the orange zest. 2. Chop the biscuits into 1cm-2cm nibs, discarding any crumbs that are created. Stir the nuts and chopped biscuits into the chocolate, then add the cherries, tossing until everything is coated in the chocolate mixture. 3. Line the base and sides of a 22cm/1 litre loaf tin with clingfilm, with enough overhang to fold over the top. Spoon the mixture into the tin, fold the sides of the clingfilm over the top and firmly press down to level the cake. Chill for 3-4 hours until hard. 4. Lift the cake out of the tin using the clingfilm then peel this off and place the cake base-upwards on a plate. Leave to soften for 30-60 minutes at room temperature so it is easier to slice. The cake will keep well for several days. 4. For a gorgeous dinner party pud, combine the blueberries with the pomegranate seeds in a medium bowl and scatter these over and around the cake. If wished, dust with icing sugar. Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. For more recipe ideas go to anniebell.net and @anniebellcook 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 Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 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