Chocolate Easter Fridge Cake.
This rich, indulgent chocolate fridge cake recipe is from Woolworths. A. Maz. Ing! It serves 10, takes half an hour or so to put together, then just chill until it’s time to serve.
You’ll need: 200g chopped milk chocolate, 200g chopped dark chocolate, chopped, 2 1/2 cups cream, 220g vanilla shortbread, chopped into pieces, 100g shelled and chopped pistachios, and speckled eggs or Chuckles, to decorate
To make: Line the bottom of a 20cm springform cake tin with baking paper. Place the chocolate in a glass or metal bowl over a pan of simmering water. Stir until the chocolate has melted. Warm the cream slightly in a saucepan and stir into the melted chocolate. Mix in the shortbread and nuts, and spoon into the tin. Chill for two hours. When ready to serve, place a hot cloth around the sides of the tin for three minutes to melt the edges. Unmould onto a platter and decorate with speckled eggs or Chuckles.
Wine suggestion: Woolworths Ken Forrester Chenin Blanc Noble Late Harvest 2016