Chocolate Easter fridge cake

Chocolate Easter fridge cake

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  • 10
  • Easy
  • 20 minutes plus chilling time
  • 15 minutes
  • Woolworths Ken Forrester Chenin Blanc Noble Late Harvest 2016
  • Buy Ingredients Here


  • 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
  • Speckled eggs, to decorate

Cooking Instructions

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

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

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

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

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

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.

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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