An adult version of fridge cake. A rich cake to be served with coffee and whipped cream and so easy it’s perfect for impromptu parties and for freezing. De-frost thoroughly before serving.

  • 4hrs
  • Easy


  • 250g dark chocolate (min 70% coco solids)
  • 250g unsalted butter
  • 250g Digestive biscuits
  • 2 eggs
  • 4tbsp caster Sugar
  • 150g walnuts
  • 100g dried cranberries
  • 4tbsp sloe gin (Sloemotion is good)
  • Cocoa to dust


Line a 20cms springform round tin with baking paper. Slowly melt the chocolate and butter in a bowl over boiling water (do not let the bowl touch the water) then cool.

Crush the biscuits. Tip: put in a poly bag and bash with a rolling pin. Don’t seal the bag or it will burst.
Beat the eggs with the sugar until mousse-like and whisk the chocolate into the eggs and sugar mix.
Lightly chop the walnuts and mix in the other ingredients except for a few halves of walnut (save these for the top)
Press into the tin and top with the reserved nuts, chill for four hours.
Thin slices are all that is needed.

About The Author

Gilly Robinson is head tutor at Malton Cookery School

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