Yotam Ottolenghi's mint and pistachio 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 Yotam Ottolenghi’ s mint and pistachio chocolate fridge cake By You Magazine - September 9, 2018 This is called a chocolate fridge cake but it should be seen as a bit of a pantry cake as well, using what you have in the cupboard. All sorts of different-flavoured chocolate (ginger chocolate, chilli chocolate and so forth), biscuits, nuts, dried fruit or alcohol can be used, instead of what’s listed here, depending on what you have and what you like. The cake can be stored in the fridge, in a sealed container, for up to a week. Jonathan Lovekin MAKES 24 BARS 100g mint-flavoured dark chocolate, roughly chopped into 3cm pieces 200g dark chocolate (70 per cent cocoa solids), roughly chopped into 3cm pieces 120g unsalted butter, cut into 2cm cubes 100g golden syrup ⅛ tsp salt 100g sultanas or raisins, soaked in 2 tbsp rum for 30 minutes 170g digestive biscuits, roughly broken into 2cm pieces 100g pistachios, chopped 1. Line a 28cm x 18cm baking tray or glass dish with parchment paper and set aside. 2. Put both chocolates, the butter, golden syrup and salt into a large heatproof bowl set over a saucepan of gently simmering water (taking care that the base of the bowl is not touching the surface of the water). Heat for 2-3 minutes, stirring often, until completely melted and combined. 3. Add the sultanas soaked in rum, the biscuits, and three-quarters of the pistachios (try adding the larger bits here, leaving the more powdery bits to finish) to the chocolate. Using a spatula, combine everything together until the biscuits and nuts are completely coated in chocolate. Transfer to the prepared tray, smoothing the top with the spatula so that it’s flat and even, then sprinkle the remaining pistachios on top. Set aside for 10 minutes to cool, then wrap tightly with clingfilm. Refrigerate for 2-3 hours, until completely set. 4. Cut into bars – you should get 24. If not serving straight away, store them in an airtight container and serve fridge-cold. SAVE 20% ON YOTAM’S NEW BOOK Ottolenghi Simple by Yotam Ottolenghi with Tara Wigley and Esme Howarth will be published by Ebury on Thursday, price £25. To order a copy for £20 (a 20 per cent discount) until 17 September visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. 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