Tea time – arguably my favourite time of day! This chocolate fridge cake is so simple and a real crowd pleaser. I know… it’s not part of the Sri Lanka diet plan, but once in a while a little taste of the things you love won’t hurt you.
For roughly 20 smallish squares you will need:
- One pack of 500g of digestive biscuits
- 400g of chocolate, I used 300g of dark and 100g of milk
- 100g of butter
- 5 tablespoons of golden syrup
Line a baking tray with cling film or grease it quite liberally with butter. I can’t remember the exact size of the tray I used, but let’s say roughly 15cm squared. Break up your chocolate, sneaking at least one square for chef’s perks along the way, chop your butter into cubes and pour on the golden syrup. Melt this heavenly mix in a bain marie, stirring once or twice.
Tip the biccies into a plastic bag and bash them silly with a rolling pin until they are all broken up. Then combine the choc mix with the biscuits.
Press this down into the tin using a potato masher, and fridge for at least an hour. Slice into bite size squares and indulge.
You could easily turn this into a rocky road by adding marshmallows and raisins, but I was catering for some pretty fussy individuals who were raisin and marshmallow averse so skipped this part out.