Tuesday, 20 May 2014

Chocolate Fridge Cake


Every now and then I have a craving for a recipe from my pre freefrom days and set out to recreate it. This chocolate fridge cake was easy peasy to make and it is dairy free, lactose free, gluten free, vegan and could easily be made soya free and nut free too.

The honey comb and biscuit used are homemade too. I love combining different ingredients to build a completely homemade treat. It is even easier if you make the biscuits and honey comb the day before so they are ready to pop in to the mixture. Perhaps I should be making the chocolate next ;)

150g dairy free spread (Pure Sunflower for me)
200g dairy free dark chocolate (milk alternative would work but would be very sweet)
1 tbsp golden syrup
200g biscuits and/or honey comb
200g fruit, nuts, or other yummy additions (buttons, cocoa nibs etc)

Line a small loaf tin (or similar size container) with cling film. Cover the entire area and over lap the sides with plenty of clingfilm to help lift the cake out later.
Gently melt the spread, chocolate and syrup together.
Mix in the other ingredients being careful not to crush the biscuit or honeycomb.
Pour into the tin and decorate the top if desired.
Refrigerate until set.
If you can resist eating it all straight away the fridge cake will need to stay in the fridge so it doesn't melt.

For amazing biscuits visit Pippa Kendrick or Chloe Coscarelli (use the cookie dough recipe and bake, then make the cookie dough truffles next time)

For perfect honey comb visit Nigella Lawson 

For all your freefrom chocolate visit Love Free From








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