It’s been nearly two weeks before I broke up for the summer holidays but it’s taken me ages to get round to blogging this recipe.  My White Chocolate and Raspberry Fridge Cake turned out to be a real experiment.  It was the last day of term in the school I’d been working in on a long term supply placement.  I’d come home the night before wanting to bake two or three really gorgeous layer cakes for the staff to share.  By the time I’d got myself sorted I couldn’t face icing the cakes so I just thought of quick things that people would like. I’d originally wanted to bake a white chocolate and raspberry cake topping it with some Lind’t Dor White Chocolate and Strawberry balls. I had 12 in my baking stash, bought with 12 mint chocolate balls and 12 caramel ones from the Pick n’ Mix in the Lindt shop at the York Designer Outlet. But all my plans were also scuppered when I found 3 strawberry ones missing and 4 caramel ones had gone!  Both my children swore blind they hadn’t eaten them and I must be senile because I hadn’t counted them properly! One of these days I’ll get some chocolates made with disgusting flavours in the centres and trick them!

So, what could I bake instead that wouldn’t take long to prepare?  I thought about a no bake cake as that could just set in the fridge while I baked something else.  I had white chocolate, Cadbury’s White Chocolate Fingers, digestive biscuits, double cream and a punnet of raspberries.  I had forgotten about the unopened pack of digestive biscuits lurking in the back of my baking cupboard from the last time I made Rocky Road.  Then the idea of a White Chocolate Fridge Cake came to me as soon as I saw the digestive biscuits.

WHITE CHOCOLATE AND RASPBERRY FRIDGE CAKE

Ingredients:

500g good quality white chocolate (I use Green and Blacks or Lindt)

3 large packets of Cadbury White Chocolate Fingers

400g Digestive biscuits

200ml double cream

250g raspberries

200g dark chocolate (good quality)

First, weigh out all the ingredients.

Then find a 20cm x 30cm traybake tin, preferably with a loose bottom and line it with cling film.  Make sure the cling film overhangs the sides of the tin.

When you have done this, melt the white chocolate over a pan of barely simmering water or in the microwave.  If you are melting the chocolate in the microwave, put the chocolate in for a minute on high, then take out and stir. Repeat for another 20-30 seconds then take out and then continue stirring until the chocolate has completely melted. Allow to cool for a little.

Stir in the double cream.

Break up the Digestive biscuits and the white chocolate fingers into small pieces. Don’t crush them completely but leave them in little pieces to add texture.  Stir into the melted cream and chocolate mixture.  Fold in the raspberries.

Tip the mixture into the prepared traybake tin and spread out with the back of a wooden spoon or a potato masher.  Put in the fridge to set for a couple of hours.

Later on, if you want to have a topping on your fridge cake melt 200g of dark chocolate in the same way as the white chocolate.  Leave to cool slightly, then snip a tiny hole off a disposible piping bag.  Pour the melted dark chocolate into the piping bag then drizzle chocolate over the top of the fridge cake.

Put back into the fridge to set for another half an hour.  When set, remove the fridge cake from the tin and slice into 16 pieces.  Best kept in the fridge until needed, though but I can guarantee it won’t last long.

Happy Baking!

Love Sam xx