Chocolate strawberry Biscoff fridge cake

Name: Chocolate strawberry Biscoff fridge cake
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 16
Ingredients: 250 g Lotus Biscoff Original Biscuits; 4 Cooks’ Ingredients Meringue Nests (50g); 90 g Urban Fruit Baked Strawberries; 10 g Cooks’ Ingredients Freeze Dried Strawberries; 200 g dark chocolate, roughly chopped; 100 g milk chocolate, roughly chopped; 75 g slightly salted butter; 150 g golden syrup; 50 g Lotus Biscoff Spread

This biscuit-and-chocolate-based treat is a gateway recipe for young cooks: there are useful skills to practise here but if your chocolate is only 85% melted or you accidentally add twice as many biscuits, it’s still going to taste amazing. This recipe is very adaptable – swap the Biscoff biscuits for digestives or ginger nuts, use raisins instead of strawberries, or tumble in mini marshmallows rather than meringue.

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Serves16
CourseCake
Prepare30 mins
Cook10 mins
Total time40 mins
Pluscooling and chilling

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250g Lotus Biscoff Original Biscuits
4 Cooks’ Ingredients Meringue Nests (50g)
90g Urban Fruit Baked Strawberries
10g Cooks’ Ingredients Freeze Dried Strawberries
200g dark chocolate, roughly chopped
100g milk chocolate, roughly chopped
75g slightly salted butter
150g golden syrup
50g Lotus Biscoff Spread

Marble topping

50g dark chocolate, roughly chopped
50g white chocolate, roughly chopped

Line a 20cm square tin with baking parchment. Put the biscuits in a large bowl and bash into chunks with the end of a rolling pin. Crumble in the meringue nests, add both types of strawberries and mix together well.
Put the dark and milk chocolate, butter and golden syrup in a heatproof bowl set over a pan of simmering water and stir occasionally until melted. Remove from the heat and stir in the Biscoff spread, then pour over the biscuit mixture. Stir until combined, then spoon into the prepared tin, pressing down firmly into an even layer. Leave to cool, then cover and chill for 1-2 hours, until set.
Melt the dark and white chocolates for the topping separately in bowls over a pan of simmering water (or in a microwave). Spoon over the cake in blobs, alternating between the two chocolates. Working quickly, use a skewer to draw the dark chocolate through the white and vice versa to create a marble effect; be careful not to over-mix. Leave to cool and set. Lift the cake out of the tin, peel away the parchment and cut into 16 squares to serve.