Jamie Magazine
By Georgina Hayden
Fridge cake
10 mins plus refrigerating
Super easy
serves 20
About the recipe
This is a super-indulgent and rich cake. Serve in small slices with an after-dinner espresso for a decadent treat.
Recipe From
Ingredients
300g amaretti biscuits
150g sour cherries
200g shelled pistachios
50g desiccated coconut
400g dark chocolate (70%)
200g unsalted butter
3 tablespoons golden syrup
cocoa powder
Method
- Line a 1-litre loaf tin with clingfilm, leaving the clingfilm edges hanging over the sides of the tin.
- Break up the amaretti in a bowl and add the cherries, pistachios and coconut.
- In a separate heatproof bowl, break the chocolate into small pieces and cut the butter into chunks. Add the golden syrup and melt in the microwave for 3 minutes, or until molten, giving the mixture a stir halfway through.
- Stir into the bowl of dry ingredients. Mix well and spoon into the lined tin, pushing the mixture down as much as you can.
- Fold the hanging clingfilm over the cake to cover, then refrigerate for 2 ½ to 3 hours, or until firm.
- When ready to serve, turn onto a board and dust with cocoa. Slice and serve.
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