Chocolate Fridge Cake

What better way to honor the holidays and ring in the new year than with a family tradition. As a child living in Bermuda, I enjoyed a treat called fridge cake with my British/Bermudian family, the Arnolds (Daddy Matthew, Mummy Liz, Sissy Katie & Bestie Nicola). During holiday sleepovers at the Arnolds, Liz always took time to make a fridge cake because she knew I loved it so much. To this day, when I visit Bermuda, she still greets me with fridge cake upon my arrival and even packs a fresh batch in my bag for my departure. I am so grateful that Liz shared this wonderful recipe with me so I can make and share this holiday tradition with you.

There’s no baking involved with this British delicacy. In England and South Africa, chocolate fridge cake is also sometimes referred to as chocolate biscuit cake. There are many variations of this recipe, additions such as nuts, marshmallows, sprinkles, dried fruit and even rum can be added, anything that suits your taste. The mandatory ingredients are chocolate {obviously!}, butter, and sugar.  I always use these classic English McVitie’s digestive biscuits, but the rest is up to you.

Digestives are quintessentially British, the complement to tea at teatime. The Arnolds have been making versions of this delicious, no-bake chocolate goodness since I can remember. Traditionally, fridge cake can be both casually enjoyed over tea or even dressed up to serve at a fancy event, such as a wedding. (The Arnolds made fridge cake party favors for Katie’s special day). They truly shared a piece of family tradition with their guests. It’s absolute heaven with every bite. Even though I’ve learned to replicate this recipe, it’s still not quite as perfect without Liz’s special touch. Until my next visit to Bermuda, though, the recipe below should do the trick.

Ingredients

1/2 cup butter (1 stick)
1/2 cup sugar
1 tbsp unsweetened cocoa
1/4 cup semi-sweet chocolate chips (or 4 dark chocolate squares)
13-15 digestive biscuits, coarsely crumbled
1 egg, whisked
1 tsp vanilla
Dash of cinnamon
Unsweetened coconut, shredded

Instructions

Grease an 8 x 8 inch dish and sprinkle coconut to coat the bottom. This prevents the mixture from sticking.

Crumble 13-15 digestive biscuits and set aside.

In a medium sized pan, gently melt the butter, sugar, cocoa and chocolate on medium-low heat.

Once melted, add crumbled digestive biscuits.

Remove from heat and mix thoroughly.  Add vanilla and a dash of cinnamon.  Add the whisked egg to the mixture. Return to stove to heat through. Mix well.

Pour chocolate mixture into the  dish, smoothing with a spatula.

Sprinkle coconut on the top. Put it in the fridge for a minimum of 2 hours.

Once firmed, cut into squares & enjoy!  Have a Happy New Year!

Yield: 12 pieces