Prewett’s gluten free chocolate fridge cake
This no-bake gluten free cake is very easy and quick to make. Delicious and intensely chocolatey with a hit of juicy raisins, apricots, and crunchy biscuits, serve this indulgent chocolate fridge cake as a teatime treat.
Credited to: Prewett’s
Kcal:
Serves 16
30 mins cooking time
Ingredients
- 250g Prewett’s gluten free chocolate digestive biscuits (2 packs)
- 150g/5oz milk chocolate
- 150g/5oz dark chocolate
- 100g/3½oz unsalted butter
- 150g/5oz golden syrup
- 100g/3½oz dried apricots, chopped
- 75g/2½oz raisins
Method
- Line a 20cm (8in) shallow, square-shaped tin with cling film. Ensure enough cling film is used, so it can hang over the sides of the tin
- Bash the Prewett’s chocolate digestives into pieces using a rolling pin (put the biscuits in a plastic bag so they don’t go everywhere). Ensure the biscuit pieces aren’t too small, as they want to be clearly visible
- Melt the chocolate, butter and golden syrup in a heatproof bowl over a pan of simmering water. Stir the mixture occasionally
- Once everything is melted, remove the bowl from the heat and stir in the broken biscuits, apricots and raisins
- Spoon the mixture into the prepared tin. Level the surface pressing it down with the back of a large metal spoon.
- Leave to cool, then put the mixture into the fridge to set for 1-2 hours
- Once set, turn out the cake and peel off the cling film. Cut the cake into 16 squares and enjoy!
