Chocolate Fruit and Nut Refrigerator Cake

A rich no-bake chocolate cake packed with dried fruits, nuts, and biscuits, chilled until firm and served with ice cream.

Vegetarian Dessert Chocolate No-Bake Fruit And Nut

Estimated Nutrition

	Per Serving	Total
Calories	526.3 kcals	4210.5 kcals
Carbohydrates	47.8 grams	382.4 grams
Fat	35.7 grams	285.8 grams
Protein	4.3 grams	34.2 grams

Cook Time

5 mins

Produces

8 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

BakingIngredients

175
g

Dark Chocolate

70% cocoa solids, broken into small pieces

Dairy

140
g

Unsalted Butter

3
tbsp

Double Cream

1
scoop

Vanilla Ice Cream

To serve

Fruits

25
g

Dried Cherries

25
g

Glacé Cherries

Chopped

25
g

Dried Apricots

Chopped

25
g

Dried Blueberries

25
g

Sultanas

25
g

Mixed Peel

GrainsCereals

225
g

Digestive Biscuits

Broken into small pieces; ginger nut biscuits may also be used

NutsSeeds

25
g

Flaked Almonds

OilsFats

1
tsp

Vegetable Oil

For greasing

Steps

Mix the biscuits, dried fruits, peel, and almonds together in a large bowl.
Melt the chocolate, butter, and cream in a saucepan over low heat while stirring.
Pour the melted chocolate mixture over the biscuit blend and stir until combined.
Line a 20cm cake tin with foil and lightly brush with vegetable oil.
Press the mixture into the tin, cover with foil, and refrigerate for two hours before serving.