Tropical Chocolate Fridge Cake

Prep Time

15 minutes

Chilling Time

1 hour

Makes

at least 12 slices

My two year old daughter loves to get involved in the kitchen. On Mother’s Day, I thought it would be nice if she could make something sweet for her mum, as well as having a bit of fun in the kitchen!

I’ve created a simple recipe that includes lots of ways for her to get involved - bashing the digestives, stirring the chocolate, and pouring the mixtures into the bowl.

I found it best to get her started on a task while I chopped up the dried fruit - maybe with an older child they could even practice their knife skills!

Ingredients

  • 100g Divine 70% Dark Chocolate, finely chopped
  • 200g Divine Milk Chocolate, finely chopped
  • 150g salted butter
  • 200g golden syrup
  • 150g digestive biscuits
  • 50g Fairtrade sweetened desiccated coconut
  • 50g Tropical Wholefoods dried mango, finely diced
  • 50g Tropical Wholefoods dried apricots, finely diced
  • 50g Tropical Wholefoods dried cherries

Method

1

In a medium sized heatproof bowl, melt the chocolate in short bursts in the microwave, stir with a spatula until mixed together. Once the chocolate has become liquid, add the butter and golden syrup, stir. Set aside to cool.

2

Prepare the biscuits by crushing into small pieces, add to a large bowl. Finely dice the mango and apricots, leaving the cherries whole. Add the coconut and dried fruits to the large bowl.

3

Pour the chocolate mixture into the large bowl and stir until everything is coated.

4

Prepare a 34x22cm baking sheet with greaseproof paper, I prefer to use the foil-lined variety as it folds over the edges well.

5

Pour the finished mixture into the sheet and chill in the freezer for at least an hour.

6

Slice into pieces using a sharp knife.