Chocolate & date fridge cake

Name: Chocolate & date fridge cake
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 18
Ingredients: 180 g bar Waitrose Belgian Dark Chocolate (72% cocoa); 180 g bar Waitrose Belgian Dark Chocoloate (54% cocoa); 40 g unsalted butter, cubed; 9 Waitrose Medjool Dates, pitted and chopped; 75 g pistachio nut kernels; 30 g pumpkin seeds; 100 g Essential Ginger Nuts, broken into chunks

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.

4.5 out of 5 stars(10) Rate this recipe

Serves18
CourseDessert
Prepare15 mins
Cook5 mins
Total time20 mins
Plussetting and chilling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.
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.
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 container in the fridge for 1 week.

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.

Typical values per serving when made using specific products in recipe