Raspberry Fridge Cake

  • 30
  • 12
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Essential Ingredients

100g unsalted butter
300g milk chocolate, broken into squares
3 tbsp golden syrup
225g digestive biscuits, roughly broken
75g raspberries
250g dark chocolate
75g unsalted butter

To serve: extra raspberries


  1. Melt together the butter, chocolate and golden syrup together in a saucepan or over a bain-marie, until smooth and glossy. Remove from the heat and set aside to cool.

  2. Combine the biscuits and raspberries with the chocolate mix in a large bowl. Mix to combine, then pour out into a lined cake tin. Press the mix down gently in the tin, then freeze for 10 minutes.

  3. To make the chocolate topping, melt the dark chocolate and unsalted butter together in 20-second bursts in the microwave, until combined and glossy. Pour over the base, then refrigerate until the chocolate is set.

  4. Serve topped with extra raspberries. Keep refrigerated.