Chocolate fruit and nut refrigerator cake
2 posters
Page 1 of 1
Chocolate fruit and nut refrigerator cake
annie Tue Nov 17, 2009 12:45 am
Ingredients
225g/8oz digestive or ginger nut biscuits, broken into small pieces
25g/1oz dried cherries
25g/1oz glace cherries, chopped
25g/1oz dried apricots, chopped
25g/1oz dried blueberries
25g/1oz sultanas
25g/1oz mixed peel
25g/1oz flaked almonds
175g/6oz dark Belgian chocolate (70% cocoa solids) broken into small pieces
140g/5oz unsalted butter
3 tbsp double cream
Method
1. Mix together in a bowl all the ingredients except the chocolate, butter and cream.
2. Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine.
3. Pour the chocolate over the biscuit mix and stir everything well until combined.
4. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil.
5. Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream.
225g/8oz digestive or ginger nut biscuits, broken into small pieces
25g/1oz dried cherries
25g/1oz glace cherries, chopped
25g/1oz dried apricots, chopped
25g/1oz dried blueberries
25g/1oz sultanas
25g/1oz mixed peel
25g/1oz flaked almonds
175g/6oz dark Belgian chocolate (70% cocoa solids) broken into small pieces
140g/5oz unsalted butter
3 tbsp double cream
Method
1. Mix together in a bowl all the ingredients except the chocolate, butter and cream.
2. Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine.
3. Pour the chocolate over the biscuit mix and stir everything well until combined.
4. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil.
5. Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream.
annie- Posts : 31
Join date : 2008-11-24
Age : 40
Location : Strathdon
Isobel Gilchrist- Posts : 14
Join date : 2008-11-03
Location : Glenbuchat
Re: Chocolate fruit and nut refrigerator cake
Guest Fri Aug 20, 2010 5:25 pm
annie wrote:Ingredients
225g/8oz digestive or ginger nut biscuits, broken into small pieces
25g/1oz dried cherries
25g/1oz glace cherries, chopped
25g/1oz dried apricots, chopped
25g/1oz dried blueberries
25g/1oz sultanas
25g/1oz mixed peel
25g/1oz flaked almonds
175g/6oz dark Belgian chocolate (70% cocoa solids) broken into small pieces
140g/5oz unsalted butter
3 tbsp double cream
Method
1. Mix together in a bowl all the ingredients except the chocolate, butter and cream.
2. Place the chocolate, butter and cream into a saucepan over a low heat and allow the chocolate to melt, stirring to combine.
3. Pour the chocolate over the biscuit mix and stir everything well until combined.
4. Meanwhile line a 20cm/8in cake tin with a large sheet of foil pressing it carefully into the tin. Brush the foil with a scant coating of vegetable oil..
5. Spoon the chocolate mix into the foil lined cake tin and push down well. Cover the cake with more foil and place in the refrigerator. Chill for about two hours. Remove from the tin and lift off the foil. Cut into wedges and serve with vanilla ice cream.
uhm that sound interesting
Guest- Guest
Page 1 of 1
Permissions in this forum:
You cannot reply to topics in this forum