I love a good no bake chocolate dish, and this refrigerator cake is one which is perfect where you can make your own twist and adapt to your own liking. I think it is always best to follow the original recipe if you are making it to the first time, but when making the second or third time I definitely feel you can always try and do your own thing. Refrigerator cake is usually made with raisins, chocolate, digestive biscuits but I used pistachio nuts, dessicated coconut and sultanas to give my refrigerator cake a lovely nutty, yet tasty texture. I decided on making a white chocolate topping for my refrigerator cake as I have seen this on one of Jo Wheatley's A Passion for Baking, but I used only 200g white chocolate for my topping and not 500g as suggested in her book. The result, a not so good looking Refrigerator cake, but a delicious, crunchy tasty no bake, easy bar.Here is how my refrigerator cake turned out:
|White chocolate topped refrigerator cake|
|White chocolate refrigerator cake|
Recipe for white topped refrigerator cake.
115g plain chocolate, broken into pieces
115g milk chocolate, broken into pieces
2tbsp golden syrup
175g digestive biscuits
50g dessicated coconut
200g white chocolate
1) Put the chocolate, butter and syrup in a saucepan and heat gently, stirring until melted.
2) Stir in the digestive biscuits, pistachios, raisins and dessicated coconut. Turn into a greased and base-lined 18cm/7 inch square tin and let cool. Cover and chill in the refrigerator for 1 hour.
3) To make the topping, place the white chocolate and butter into a small heatproof bowl and melt over a saucepan of gently simmering water. Stir and pour the chocolate mixture over the biscuit base. Chill in the refrigerator for 8 hours, or overnight. Cut into slices to serve.