Chocolate Refrigerator Cake recipe
information
Total calories 4660,
Preparation time 10 minutes,
Cooking time 5 minutes
ingredients
450 g (1 lb) plain chocolate
100 g (4 oz) butter or margarine
2 tablespoons brandy
225 g (8 oz) chocolate digestive biscuits, crushed
100 g (4 oz) hazelnuts, chopped
100 g (4 oz) butter or margarine
2 tablespoons brandy
225 g (8 oz) chocolate digestive biscuits, crushed
100 g (4 oz) hazelnuts, chopped
method
1. Line and grease a deep 18 cm (7 in) square cake tin.
2. Break the chocolate into small pieces and place in a basin with the butter over a saucepan of hot water. Heat gently until the chocolate and butter are melted.
3. Remove from the heat, then stir in the brandy, biscuits and hazelnuts. Mix thoroughly, pour into the prepared tin and leave to cool.
4. When cool, mark into twelve equal squares and refrigerate for 1 hour or until set. Cut into squares to serve.
To crush biscuits, place in a paper bag and roll gently with a rolling pin.
2. Break the chocolate into small pieces and place in a basin with the butter over a saucepan of hot water. Heat gently until the chocolate and butter are melted.
3. Remove from the heat, then stir in the brandy, biscuits and hazelnuts. Mix thoroughly, pour into the prepared tin and leave to cool.
4. When cool, mark into twelve equal squares and refrigerate for 1 hour or until set. Cut into squares to serve.
To crush biscuits, place in a paper bag and roll gently with a rolling pin.
serving amount
makes 1 cake
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