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.

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

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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

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.