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?
Chocolate Fridge Cake
- 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)
- 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.
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!