Marbled fridge cake.jpg

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?

  1. Lightly grease a 20-centimetre square cake tin and line with Multix Greener Clingfilm, leaving extra overhanging the sides.
  2. 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.
  3. 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.
  4. Remove bowl from heat and stir in broken biscuit mix, cranberries and apricots.
  5. Put mixture into the prepared cake tin, spreading evenly and levelling the top.
  6. Make the topping by spooning melted milk and dark chocolate on top of cake and use a  skewer to swirl a pattern.
  7. Put cake in fridge for 1 hour or until the chocolate has set.
  8. To serve, remove cake from tin and cut into 16 squares.

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