Chocolate Fridge Cake

We are SO excited to have Issue 3 out on the shelves this week! I realize I may be biased but I love our magazine so much. It just keeps getting better and better. I hope you pick up a copy to savor on your own. (If you cannot find it in stores, remember that you can always order Where Women Cook straight from Stampington & Co.)

We have more weeks than women featured this quarter so we thought with the holiday this week we would bring you some fun and delicious recipes and post about some other things that we've been up to at the magazine that we want to share with you! First up is something that we simply must share.

Of all the email I receive about our magazine and the website, the question that has been asked most often is a request for the recipe for the AMAZING chocolate cake made by Royal Chef, Carolyn Robb, in Issue 2.

And after looking at it can you blame people for wanting the recipe?

We have had the request so many times that Carolyn has graciously provided the recipe for us to share with all of you here today! (I cannot wait to whip this up for myself, it looks so yummy!)

Chocolate Fridge Cake

Ingredients

1lb butter
9oz golden syrup (I don’t think you have this in the states? You can use a thick, mild honey instead. Maple syrup is too thin!)
2 oz dark cocoa powder
2 oz drinking chocolate powder
1 ¼ lb crushed biscuits (Graham crackers or shortbread cookies)
3oz soft figs – in a chunky dice
2oz plump cranberries (or sultanas, diced soft apricots)
6oz mixed nuts – (I use pistachios, pecans and toasted almonds)

Instructions

Melt the butter, honey and chocolate powders in a heavy based pan.
Remove from heat and mix in the dried fruit and the crushed biscuits.
Lastly add the nuts or chopped up candy bars
Press into a baking tray lined with baking parchment either a 2lb loaf tin, or an 8’ round or an 8 x 8’ square.
Leave to cool, then cover and refrigerate. When firm can be topped with streaks of melted chocolate.
Cut into slices, wedges or squares – depending on the tin used.
Store in the refrigerator in an airtight container.

Variations

You can substitute the nuts with chopped up ‘Mars bars’ or ‘Twix’ bars– this definitely appeals to the younger palate more than nuts!
You can use whatever combination of dried fruit you most like – just keep the total quantity the same!