Imagine a dessert so decadent, so ridiculously easy to make, that you'll wonder why you've been slaving over hot ovens all these years! This No Bake Chocolate Fridge Cake is the ultimate secret weapon for anyone craving a rich, chocolatey treat without the hassle of baking. Perfect for busy home cooks, chocolate lovers, and anyone who wants to impress their friends and family with minimal effort, this British classic will become your go-to dessert that requires zero cooking skills and maximum deliciousness!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: British
Serves: 12 servings
Ingredients
- 200g digestive biscuits
- 100g unsalted butter
- 200g dark chocolate
- 100g sweetened condensed milk
- Optional toppings (nuts, dried fruits)
Instructions
- Begin by preparing your ingredients. Gather 200g of digestive biscuits, 100g of unsalted butter, 200g of dark chocolate, and 100g of sweetened condensed milk. If you wish to add optional toppings, have your choice of nuts or dried fruits ready as well.
- Next, break the digestive biscuits into small pieces. You can do this by placing them in a resealable plastic bag and gently crushing them with a rolling pin, or simply breaking them by hand into a bowl. Aim for a crumbly texture, but leave some larger pieces for added crunch.
- In a heatproof bowl, combine the 100g of unsalted butter and 200g of dark chocolate, broken into smaller pieces for easier melting. Set this bowl over a saucepan of simmering water to create a double boiler. Stir occasionally until both the butter and chocolate have completely melted and the mixture is smooth.
- Once melted, remove the bowl from the heat and allow it to cool slightly. Then, add the 100g of sweetened condensed milk to the chocolate mixture and stir well to combine. The condensed milk will add creaminess and sweetness to the cake.
- Now, add the crushed digestive biscuits to the chocolate mixture. Stir gently until all the biscuit pieces are fully coated with the chocolate mixture. Ensure that the mixture is well combined and that there are no dry bits of biscuit left.
- Line a rectangular or square baking dish (approximately 8-inch by 8-inch) with parchment paper, leaving some overhang for easy removal later. Pour the biscuit and chocolate mixture into the prepared dish, spreading it out evenly with a spatula. Press down firmly to compact the mixture and create a solid base.
- If you are using optional toppings, sprinkle your choice of nuts or dried fruits evenly over the top of the mixture. Press them down gently to ensure they adhere to the surface.
- Cover the dish with plastic wrap or foil and place it in the refrigerator. Allow the fridge cake to chill for at least 2 hours, or until it is firm enough to slice.
- Once chilled and set, remove the cake from the dish using the parchment paper overhang. Transfer it to a cutting board and slice it into 12 equal pieces.
- Serve the No Bake Chocolate Fridge Cake chilled, and enjoy this delightful British treat with family and friends!
Tips
- Chocolate Quality Matters: Use high-quality dark chocolate for the most intense and rich flavor. The better the chocolate, the more amazing your fridge cake will taste!
- Biscuit Texture is Key: Don't over-crush your digestive biscuits. Leave some larger chunks for a satisfying crunch that adds texture to your cake.
- Chilling is Crucial: Be patient and let the cake set completely in the refrigerator. At least 2 hours of chilling ensures the perfect sliceable consistency.
- Get Creative with Toppings: While the recipe suggests nuts or dried fruits, feel free to experiment! Try crushed candy, coconut flakes, or even a sprinkle of sea salt for extra flavor.
- Storage Tip: This cake can be stored in the refrigerator for up to 5 days, making it a perfect make-ahead dessert for parties or unexpected sweet cravings.
- Cutting Hack: For clean, perfect slices, run your knife under hot water and wipe dry before cutting. This helps create smooth, neat pieces.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 28g
Protein: 3g
Fat: 22g
Saturated Fat: 13g
Cholesterol: 35mg
