Look! It’s our first original recipe! There’s no experiment here, just a well-loved, family recipe.
This one actually came down from our grandma, who got it from her neighbour in Leeds (shout-out to Ruth)!
This slice is our family’s favourite dessert for when we just want something home-made, but simple, to celebrate a special occasion. James even loves it! It’s just a simple biscuit base, with melted chocolate on top.
Not too difficult right?
The first thing is finding the right biscuit – digestive biscuits are what we have used for years (but feel free to try any other that is available to you!); we use Mcvities here in Australia.
Although they are not the same thing, Graham crackers can be substituted; otherwise, if you’re up to the task, you can make your own digestives!
After that, it’s as simple as breaking down the biscuits with melted golden syrup, caster sugar and butter, in a food processor. In Australia, Golden syrup “is an inverted sugar syrup, made from sugar cane juice that has been concentrated and is about 25% sweeter than sugar” (Baking Bites, 2017).
For those not in Australia and wondering where to find Golden Syrup, a quick search indicates that Americans may be able to find King Golden Syrup, or even substitute with corn syrup – the latter suggestion will be missing that toasty, golden flavour, but as it isn’t the main ingredient in this slice, it will serve well as a 2nd option.
Once blitzed into a fine, sticky crumb, the base is pressed into whatever dish or tin you want. Traditionally, our family has made this slice in rectangle, porcelain dishes – this time, though, we decided to use a cake tin!
Firmly pack the base into the dish/tin until it’s nice and even. Pop into the fridge for about an hour; at the end of that period, it’s time to melt the chocolate! The best chocolate to use here is not compound chocolate.
You want a good, quality chocolate that uses cocoa butter, and not vegetable oil. A mix of both is alright, but it’s important that the recipe uses a chocolate that doesn’t set completely hard when cooled – unless you have monster teeth, they would break!
Once you have melted the chocolate, pour onto the biscuit base, and smooth it out. And then… here’s where the name of the dessert comes from… you place it in the fridge to set.
Yes. I’m serious! This is the dessert – it’s so simple, but it’s so good! Especially if you use your favourite chocolate. The chocolate paired with the crunchy biscuit just mixes two great textures and flavours together, making it seem like a fancy dessert for family celebration!
Once the dessert has set, it might be best to let it sit out for 10 minutes, just to let it soften a bit before cutting. I have started to use a hot knife to melt through chocolate slices, as it helps to prevent the chocolate from cracking and creating interesting, crumbly shapes.
If like us you used a cake tin or tart tin, then hopefully you know how to remove items from them. But if this is your first time using something like this, then I suggest you use two glasses that can fit within your tin, upside down on your surface.
Then place the tin on top of those glasses, and release the sides of your tin, and pull the side piece down towards your surface, leaving the tin’s base and the dessert still sitting on top of the glasses!
There you have it! Our family’s fridge cake! The recipe card can be found below, and you can even print it!
- 250 g digestive biscuits/graham crackers
- 90 g butter
- 1 tbsp white or caster sugar
- 1 tbsp golden syrup
- 700 g couverture chocolate
Preparing the Biscuit Base
- Grease a medium sized dish (or large if you wish to double the recipe!), and then layer the base with baking/parchment paper. You can use a tart tin, cake tin, or porcelain dish, and in any shape.
- Melt, in a small saucepan, the butter, sugar and golden syrup. With the experience of our cook top, we only needed a medium to low heat to melt these ingredients - the last thing you want is a burnt sugar syrup!
- Process the digestive biscuits in a food processor, and then add your sugary mixture once it has cooled a little bit. Blitz it all up until evenly combined.
- Press your biscuit mixture into your prepared tin/dish, ensuring to pack it all in! I used the bottom of a glass to smoothen it out.
- Refrigerate the biscuit base for at least half an hour, in the meantime, you can melt your chocolate! (Or take a short break if you need to...)
Melting the chocolate
- In a saucepan (you can even reuse the same pan from the sugar mixture!), add a little bit of water, and set on your cooktop.
- Break up your chocolate into small pieces, and place into a glass bowl - do NOT use metal bowls! The conduct heat, and may either burn you or the chocolate!
- Place the bowl on top of your saucepan, and ensure there is no gap between the mouth of the pan, and the bottom of the bowl - you need to make sure there is a tight seal.
- Heat the chocolate on a low heat (not medium-low, just low), and wait until the chocolate begins to melt a little bit. Once it starts melting, start stirring the chocolate - it's not necessary to continuously stir, however agitating the chocolate does melt it faster.
- As soon as all lumps have disappeared, immediately take of the bowl, and place it on a towel away from the saucepan - if ANY water gets into your chocolate, the delicious goodness will seize and become useless.
- Let the chocolate cool for a few minutes; then bring out your biscuit base, and pour the chocolate on top, and smoothen it out. Place the dessert back into the fridge, and wait until the chocolate has hardened!
- Once hardened, pull the dessert out of the fridge, and let it sit for 10 minutes. To cut without cracking the chocolate, heat a sharp knife in hot water, then dry it off. With some pressure, lay the sharp side of the knife on the fridge cake, and let the heat melt through the chocolate.
- When the knife hits the biscuit base, you may be able to apply more pressure in order to slice through the base. Serve, or place into an air tight container, in the fridge for easy snacking later! (Or should I say dangerous snacking later?)
Baking Bites. 2017. Corn syrup vs. golden syrup – Baking Bites. [ONLINE] Available at: http://bakingbites.com/2008/09/corn-syrup-vs-golden-syrup/. [Accessed 22 September 2017].