Chocolate Refridgerator Cake

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This recipe was submitted on behalf of the sixth form of Bartholomew School, Oxford, U.K..

A.K.A. Chocolate Goo, according to year 8.

Suffice to say, it doesn't decay in the fridge, but it doesn't keep either, at least not in our house.

Darky Divine Chocolate Wrapper

Darkly Divine Chocolate from the Day Chocolate Company is excellent for this recipe.

Well, here's to a happy birthday:

Fairtrade Happy Birthday Cake

Ingredients

150 g
FAIRTRADE plain chocolate
125 g
butter
1
(hen's) egg
25 g
FAIRTRADE sugar
125 g approx
digestive biscuits
FAIRTRADE
Sources

Method

Melt the butter and chocolate together in a saucepan over a low heat.

Tip: or put a pyrex bowl over a pan of simmering water to melt the chocolate.

Beat the egg and sugar together in a bowl or jug until foamy, then gradually add the chocolate mixture.

Break the biscuits into small pieces and stir in (along with raisins or sultanas if including).

Grease a 6 inch loose bottomed cake tin. (A 7 1/2 inch diameter works just fine as well).

Tip in the mixture and press it well down with the back of a spoon or similar.

Decorate with spare cherries.

Chill in the fridge overnight (or for about 12 hours).

To serve

Turn onto a plate, and slice.

Variations

Replace 50 gm of the biscuits with 50 gm FAIRTRADE Raisins.

A number of Fairtrade ingredients could be inserted. It is probably best to stick with not-too-chewy dried fruit such as sultanas and raisins.

Substituting Traidcraft Ginger Stem cookies for the digestive biscuits does NOT work.