Chocolate & date fridge cake

This no-bake cake is a delicious mash-up of sugar, spice and all things nice… You could swap the pistachios for cashews or walnuts, and the ginger nuts for digestives or rich tea biscuits.

@AniphaeS

Published in 

British Food

 · 1 year ago

Serves 18
Course Desert
Prepare 15 mins
Cook 5 mins
Total time 20 mins
Plus setting and chilling

Ingredients:

• 180g bar Waitrose Belgian Dark Chocolate (72% cocoa)
• 180g bar Waitrose Belgian Dark Chocoloate (54% cocoa)
• 40g unsalted butter, cubed
• 9 Waitrose Medjool Dates, pitted and chopped
• 75g pistachio nut kernels
• 30g pumpkin seeds
• 100g Essential Ginger Nuts, broken into chunks

Method:

1. Line an 18cm x 18cm square tin with baking parchment. Roughly chop both bars of chocolate and put in a heatproof bowl with the butter. Set the bowl over a pan of gently simmering water (ensuring the bottom of the bowl doesn’t touch the water). Stir occasionally until everything has melted. Take off the heat; stir until combined.
2. Stir most of the dates, pistachios, pumpkin seeds and ginger nuts into the chocolate mixture, reserving a few to decorate the top. Add a good pinch of salt, then tip into the lined tin. Press down with the back of a spoon to smooth the surface. Scatter over the remaining dates, nuts, seeds and biscuit chunks.
3. Leave at room temperature to set for 1 hour, then cover and chill until set firm. Take out of the fridge for 5 minutes before cutting into slices about 2cm thick and then in half to serve. Store any leftover cake in an airtight

Cook’s tip

Leftover Medjool dates: These are brilliant for snacking at any time of day. For a simple sweet treat, fill pitted dates with peanut or almond butter, then dip in melted dark chocolate.

Nutrition

Typical values per serving when made using specific products in recipe

Source: https://www.waitrose.com/ecom/recipe/chocolate-date-fridge-cake