Hi everyone and welcome back…
This week has been a busy one and so what better way to end it by making a different take on the classic fridge cake or rocky road. This makes a delicious and slightly healthy treat or could even be given as a present in a treat bag or box. This recipe is super easy to make and contains crunchy pistachios, buttery shortbread and juicy raspberries and blueberries drizzled in white chocolate.
200g dark chocolate
50g soft spread
2tbsp golden syrup
175g shortbread, broken into small chunks
75g white chocolate
1.Line a medium sized rectangle cake tin with greaseproof paper.
2.Measure the dark chocolate, golden syrup and soft spread into a medium sized saucepan. Heat gently until all has melted and is a smooth glossy texture. Stir throughout heating to avoid burning.
3.Remove from the heat and allow to cool slightly. Add in the shortbread and pistachios and stir.
4.Then carefully stir in the berries, leaving a few to the side for topping.
5.Transfer into the prepared baking tin and smooth out using the back of a metal spoon. Sprinkle over the remaining nuts and berries and chill for 3 hours.
6.Melt the white chocolate and drizzle over the chilled cake. Then chill again for 1 hour.
7.Cut into squares or bars and enjoy. Store in the fridge and eat quickly.