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Chocolate fridge cake

Chocolate fridge cake

Chocolate fridge cake

With pecan & meringues

With pecan & meringues

Serves 16

Cooks In15 minutes

DifficultySuper easy

Nutrition per serving
  • Calories 270 14%

  • Fat 20.7g 30%

  • Saturates 9.4g 47%

  • Sugars 10.3g 11%

  • Salt 0.2g 3%

  • Protein 3g 6%

  • Carbs 18g 7%

  • Fibre 2g -

Of an adult's reference intake


  • 200 g digestive biscuits
  • 100 g pecans
  • 110 g shelled pistachio nuts
  • 10 glacé cherries
  • 2 free-range meringue nests
  • 200 g quality dark chocolate (70%)
  • 150 g unsalted butter
  • 1 tablespoon golden syrup

Recipe From

Oliver's Twist

By Jamie Oliver


  1. Snap the biscuits into small pieces and roughly chop the pecans, then place in a large bowl.
  2. Add the pistachios, tear in the cherries, then smash up and add the meringue.
  3. Snap the chocolate into a heatproof bowl, roughly chop and add the butter, and drizzle in the golden syrup, then either melt over a pan of gently simmering water or in a microwave, stirring regularly.
  4. Mix the contents of both bowls together, stirring well to combine.
  5. Get yourself a container that will act as a mould, and line it with clingfilm, leaving plenty of extra at the edges to fold over the top.
  6. Spoon the mixture into the container, then place in the fridge to firm up.
  7. Once firm, use the clingfilm to help you turn it out, then cut into chunky slices – this will keep for up to 5 days in an airtight container (if you can resist it for that long!).

Watch the video: How to Make: Kek Batik. No-Bake Biscuits Cake (January 2022).