Marbled fridge cake
Chocolate lovers rejoice! This chocolate cake needs no baking and features dried fruit for an extra hit of sweetness.
How long will it take?
1 hour 15 minutes
What’s the serving size?
Makes 16 pieces
What do I need?
- 250g Arnott’s Marie or Milk Coffee biscuits
- 150g milk chocolate
- 150g dark chocolate
- 100g butter
- 125g golden syrup
- 100g dried apricots, roughly chopped
- 100g dried cranberries
For the topping
- 100g milk chocolate, melted
- 100g dark chocolate, melted
How do I make it?
- Lightly grease a 20-centimetre square cake tin and line with Multix Greener Clingfilm, leaving extra overhanging the sides.
- Pulse biscuits in a food processor until roughly chopped but not too fine. Alternatively place in a sealable bag and crush with a wooden spoon.
- Heat a saucepan of water until it is simmering. Place a heatproof bowl over simmering water and add milk and dark chocolate, butter and golden syrup. Stir until chocolate has melted.
- Remove bowl from heat and stir in broken biscuit mix, cranberries and apricots.
- Put mixture into the prepared cake tin, spreading evenly and levelling the top.
- Make the topping by spooning melted milk and dark chocolate on top of cake and use a skewer to swirl a pattern.
- Put cake in fridge for 1 hour or until the chocolate has set.
- To serve, remove cake from tin and cut into 16 squares.
