Divine Chocolate Fridge Cake

Prep Time

20 minutes

Chilling Time

2 hours



These taste rather like posh Florentines. The mix of milk and dark Divine chocolate makes for an extra special tea-time treat. Created by young chef Sam Stern.

“This could be the richest, easiest chocolate cake ever. You don’t need to cook it. And it tastes a bit like posh Florentines. You can customise it to suit your tastes: vary the type or amount of fruit, nuts, or biscuits. And the mix of milk and dark Divine Chocolate makes for just the right base”.


  • 200g Divine Milk Chocolate
  • 100g Divine 70% Dark Chocolate
  • Finely grated rind of half an orange
  • 4 tablespoons golden syrup
  • 175g butter
  • 175g digestive biscuits
  • 125g raisins
  • 100g glace cherries, quartered
  • 75g dried apricots
  • Handful of flaked almonds



Put the chocolate (broken up), orange rind, syrup and butter into a bowl. Sit bowl on pan of gently simmering water, keeping the base of the bowl clear of the water. Melt slowly without stirring.


Crush the biscuits (not too fine) in a freezer bag. Place them in a bowl with the raisins, cherries, apricots and almonds.


Remove the melted chocolate from heat and stir until smooth. Pour into dry mix and stir.


Line an 8” shallow cake tin with clingfilm (lay two bits across in a cross shape then mould down to fit the base, corners, sides, bringing it up over the rim).


Pour contents in and spread until even.


Refrigerate for 2 hours once cool.