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Post by :Tecmarc
Category :Learning Kitchen
Author :Unknown
Date :January 2012
Read :1264
Click below to download : Desserts - Cake - Chocolate Fridge Cake (Format : PDF)
Desserts - Cake - Chocolate Fridge Cake
5 1/4 ounces (150 grams) digestive biscuits3 1/2 ounces (100 grams) pecans
3 1/2 ounces (100 grams) pistachio nuts
10 glace cherries
2 ready made meringue nests, crumbled into small pieces
5 1/4 ounces (150 grams) butter
1 tablespoon golden syrup
7 ounces (200 grams) good quality chocolate
Cocoa powder, for dusting
Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.
Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter) container with cling film, first leaving plenty of extra film at the edges to fold over the top.
Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.
Yield: 4 servings
Prep Time: 5 minutes
Inactive Prep Time: 2 hours
Cook Time: 15 minutes
Difficulty: Easy
NEXT BOOKS
1 (16-ounce) pound cake, thawed if frozen 6 cups cookies-and-cream ice cream (from 1/2 gallon), slightly softened 1 (16-ounce) jar purchased hot fudge sauce 1 (12-ounce) package semisweet chocolate chips 1/4 cup water 10 Oreo cookies, coarsely chopped 1 cup chilled whipping cream 3 tablespoons sugar Assorted candies (such as M&M’s, gumdrops and candy sprinkles) Birthday candles Cut cake into 1/3-inch-thick slices. Halve each slice diagonally, forming triangles. Cover bottom of 9-inch-diameter springform pan with cake by arranging some triangles, points facing in, around edge of pan.
Desserts - Cake - Cookies-and-cream Ice Cream Cake
PREVIOUS BOOKS
12 ounces chocolate chips 2 tablespoons water 3 eggs, separated Pinch of salt 2 tablespoons sugar 1 1/2 cup heavy cream 1 teaspoon vanilla 13 ounces prepared angel food cake Vanilla ice cream Melt chocolate with water and cool. Stir in yolks and salt. Beat egg whites until stiff; add sugar and stir into cooled chocolate mixture. Break cake into bite-size chunks. Place in a 9x13 pan. Cover with chocolate mixture. Chill at least 6 hours before serving. Cut into squares and top with vanilla ice cream.
Desserts - Chocolate Angel Delight
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PREVIOUS 10 BOOKS
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- Desserts - Cake - Cookies-and-cream Ice Cream Cake
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