I was inspired by the Ottolenghi recipe for fridge cake in his “Simple” cookbook. I’ve never heard of a fridge cake, a cake of melted chocolate and store bought biscuits, looking online it appears to be an English tea cake. It sounded delicious and also simple, two qualities of any meal that resonates with me. The version in his cookbook isn’t vegan, I wanted to try a different take on this recipe for a few reasons, mostly because my best friend is vegan and I love any opportunity I can make a delicious/special treat for her.
I chose a dark chocolate with chilies added to it. I love the combo of sweet and spicy, adding tart dried cherries, pistachios and graham crackers as the biscuits. You could really get creative with any of your favorite additions, I was thinking dried cherries with amaretti cookies and chopped almonds would be my next fridge cake undertaking. Instead of using butter I used coconut butter or manna. The dried rose petals on top were added for a pretty garnish, they lent a soft floral note but could be omitted and the recipe would still be delicious. Having a small slice of this cake with a cup of tea in the afternoon (I gave up coffee after 12:00), is the perfect little pick me up and slightly indulgent.
Inspired by Ottolenghi, Simple
4 oz chili flavored dark chocolate, roughly chopped into 1 inch pieces
8 oz of dark chocolate ( 70% cacao), roughly chopped into 1 inch pieces
9 tablespoons of coconut butter (manna)
2 tablespoons agave syrup
1/4 tsp Himalayan pink salt
3/4 cup dried cherries
6 oz graham crackers, I used Nabisco original which are vegan, roughly broken into 3/4 inch pieces
3/4 cup shelled pistachios, chopped
dried rose petals for a pretty garnish
Line a 8 x 10 inch baking pan with parchment paper and set aside.
Put both chocolates, coconut butter, agave, salt in a double boiler or large heat proof bowl set over saucepan of simmering water (taking care that the base of the bowl is not touching the water. Heat, stirring often until the chocolate is completely melted and combined.
Add the cherries, graham crackers and 1/2 cup of the pistachios to the chocolate. Using a spatula combine everything until the graham crackers and nuts are completely coated in chocolate. Transfer to the prepared pan, smoothing the top with the spatula so that’s it’s flat and even, then sprinkle the remaining pistachios and rose petals if using. Set aside for 10 minutes to cool, wrap tightly with plastic wrap. Refrigerate for 2-3 hours, until completely set.
Store in an airtight container and serve fridge-cold.