Chocolate Crunch
Submitted by piano
A British-style no-bake fridge cake with two layers: dark chocolate on the bottom, white chocolate on top. Both packed with crushed biscuits, chopped dates, nuts, and cream. Chill, slice, and serve.
YIELD
4 servingsPREP
25 minCOOK
0 minREADY
40 minThis is proper British fridge cake, the kind that shows up at every village fete and school bake sale across the UK. No oven needed, no fuss, just pure chocolate indulgence.
Two chocolate layers make this one a cut above the usual. The bottom layer blends melted dark (or milk) chocolate with butter, cream, crushed rich tea biscuits, chopped dates, and nuts. The top layer does the same with white chocolate for a stunning two-tone slice.
Chilled until firm and sliced into wedges, it’s somewhere between a truffle, a rocky road, and a biscuit bar. Keep it in the fridge and slice off a piece whenever you need a chocolate fix.
Kitchen Tips
- Crush the biscuits coarsely. You want chunky rubble, not fine crumbs. The big pieces give each slice that signature crunch and texture.
- Press the dark layer firmly into the tin before adding the white layer on top. A flat, compact base means clean, layered slices instead of a crumbly mess.
- Use a sharp knife dipped in hot water to slice. The warmth melts through the chocolate cleanly for tidy portions.
- Rich tea biscuits are traditional, but digestives or shortbread work brilliantly if that’s what you’ve got in the cupboard.
Ingredients
Directions
Line the base of an 18 centimetre (7 inch) loose-bottomed deep flan tin or round cake tin with non-stick baking parchment.
Break the chocolate into small pieces.
Place the plain or milk in one bowl and the white in another.
Add 2 ounces of butter to each.
Stand bowls over pans of hot water.
Leave until chocolate and butter have melted, stirring occasionally.
Place bowls on work surface and stir half the cream, nuts, dates and coarsely crushed biscuits into each.
Spoon the darker mixture into the tin and spread level with the back of a spoon, pushing the mixture down into the corners.
Top wih the white mixture.
Cover with foil or cling film and chill until set.
Remove from tin and serve cut into slices.
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