new march 2023

This no-bake cake is a delicious mash-up of sugar, spice and all things nice… You could swap the pistachios for cashews or walnuts, and the ginger nuts for digestives or rich tea biscuits.

Chocolate & date fridge cake

bar Waitrose Belgian Dark Chocolate (72% cocoa)

bar Waitrose Belgian Dark Chocoloate (54% cocoa)

g unsalted butter, cubed

Medjool Dates, pitted and chopped

75 g pistachio nut kernels

g pumpkin seeds

g Essential Ginger Nuts,

Step 1

Line an 18cm x 18cm square tin with baking parchment. Roughly chop both bars of chocolate and put in a heatproof bowl with the butter. Set the bowl over a pan of gently simmering water (ensuring the bottom of the bowl doesn’t touch the water). Stir occasionally until everything has melted. Take off the heat; stir until combined.

Step 2

Stir most of the dates, pistachios, pumpkin seeds and ginger nuts into the chocolate mixture, reserving a few to decorate the top. Add a good pinch of salt, then tip into the lined tin. Press down with the back of a spoon to smooth the surface. Scatter over the remaining dates, nuts, seeds and biscuit chunks.

Step 3

Leave at room temperature to set for 1 hour, then cover and chill until set firm. Take out of the fridge for 5 minutes before cutting into slices about 2cm thick and then in half to serve. Store any leftover cake in an airtight container in the fridge for 1 week.

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Chocolate & date fridge cake

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The most viewed new march 2023 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate & date fridge cake

The most viewed new march 2023 recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine