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Chocolate strawberry Biscoff fridge cake
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.
Serves16
CourseCake
Prepare30 mins
Cook10 mins
Total time40 mins
Pluscooling and chilling
Ingredients
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
Method
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.
Cook’s tip
For an Easter treat, scatter crushed mini eggs over the marbled chocolate topping before it sets.