Chocolate Fridge Cake |
I’m not exactly sure why there are eggs in this fridge cake,
my conclusion is that the addition adds a binding quality to the cake/bars
which subsequently meant that they were much, much easier to successfully cut
with a hot knife.
The bars were adapted from The Chocolate Hog - I am more
inclined to bake from people sharing recipes that have been passed down their
family, I get a sense of trust from it and that it will hopefully produce a better
product.
Next time (if ever), I might stick to the more basic recipe
of ‘fridge cake’. Maybe throw in a few digestives… and leave out the raw egg. Also,
the use of icing sugar gave the cakes a buttercream quality; I think using
caster sugar instead would add a bit more texture to them. Overall - a tasty
snack. BUT stay away from these chocolate fingers if you are expecting,
nobody wants a salmonella bebe!
The much needed teeny sieve |
450g icing sugar
2 eggs
110g dark chocolate
225g un/salted butter
2 level tbsp brute cocoa powder
2 tsp vanilla extract
305g Rich Tea biscuits
Over a double boiler gently heat the chocolate and butter until silky smooth.
Meanwhile, in a little bowl whisk together the eggs and vanilla extract and set aside.
Put the Rich Teas in a heavy duty plastic bag and bash away with a rolling pin until you get a mixture of fine crumb and rocks of Rich Tea.
Take off the heat and pour in the icing sugar and cocoa powder, then stir until thick and consistent.
Stir the egg mixture into the slightly cooled chocolate and then add in all of the biscuits and mix until evenly distributed.
Line an 8 inch square tin with parchment and pour in the mixture. With a hot palette knife, smooth over the top until nice and level.
Cover the fridge cake with foil and place in the fridge for a minimum of 2 hours and/or overnight.
Enjoy with a cup of tea and a generous dusting of cocoa atop.
Chocolate Fridge Cake Bars |
Chocolate Fridge Cake Bars |