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Chocolate Easter fridge cake

Chocolate recipes

Chocolate Easter fridge cake

15 minutes

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Chocolate Easter fridge cake

By Abigail Donnelly

Serves 10

Difficulty Easy

Prep Time 20 minutes plus chilling time

Cooking Time 15 minutes

Ingredients

200 g milk chocolate, chopped
200 g dark chocolate, chopped
2 1⁄2 cups cream
220 g Woolworths vanilla shortbread, chopped
125 g Woolworths Malted Puff Chuckles, chopped
100 g shelled pistachios, chopped
Woolworths FANTASTICAL™ multi coloured eggs, to decorate

Method

1. Line the bottom of a 20 cm springform cake tin with baking paper.

2. Place the chocolate in a glass or metal bowl over a pan of simmering water. Stir until the chocolate has melted.

3. Warm the cream slightly in a saucepan and stir into the melted chocolate.

4. Mix in the shortbread, Chuckles and nuts, and spoon into the tin. Chill for 2 hours.

5. When ready to serve, place a hot cloth around the sides of the tin for 3 minutes to melt the edges.

6. Unmould onto a platter and decorate with eggs.

Chef's note: When melting chocolate in a double-boiler, bring the water to a boil, then switch off the heat and add the chocolate to the top bowl instead of heating it up at the same time as the water.

Discover more Easter recipes here.