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15 minutes
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Desserts & Baking
Chocolate fridge cake with peanut-butter caramel
10
Easy
30 minutes, plus 2 hours’ chilling time
Ingredients
Method
- 250 g butter, melted
- 400 g icing sugar, sifted
- 120 g cocoa powder, sifted
- 1 free-range egg
- 1 T vanilla extract
- 100 g Lindt Lindor white chocolate
- 200 g Tennis biscuits, broken into small pieces
- 1 cup Caramel Treat
- 2 T peanut butter
- dark chocolate, roughly chopped, to decorate
Method
Ingredients
1. Grease and line a 22x10 cm loaf tin with baking paper.
2. Mix the butter, icing sugar, cocoa powder, egg and vanilla. Add the chocolate and biscuits and mix gently.
3. Spoon into the prepared loaf tin and smooth the top, then chill for 1–2 hours.
4. Mix the Caramel Treat and peanut butter. Remove the loaf from the tin and top with the caramel mixture. Decorate with the dark chocolate.
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Instead of raw egg, try replacing it with buttermilk or yoghurt. Would add some chopped nuts for texture and flavor, pistachios would be delicious!