Recipe: No-bake Easter Crunch Cake

Easter Chocolate Crunch Cake no-bake

A super-fast recipe just in case you don’t have enough chocolate in your life this weekend. Fun to make with kids too. If you want to make it gluten-free then you can use gluten-free digestives – they work really well.

Easter Crunch Cake no-bake

Easter Crunch Cake

Ingredients

  • 200g 70% chocolate
  • 100g butter
  • 200g digestive biscuits
  • 2 tbsp golden syrup
  • 2 tbsp cocoa powder
  • 200g mini eggs
  • 50g dried cherries (optional)

Directions

  1. Line a 20cm x 20cm (8inch) baking tray (I use one with a loose bottom which is really helpful when getting the cake out of the tin) with foil or baking parchment – the liner needs to come up the sides of the tin.
  2. Break the chocolate into small pieces and put into a heatproof bowl with the butter. Put the bowl over a pan of water on a very low simmer and stir until the chocolate and butter are melted and the mixture is smooth a glossy. Take the bowl off the pan and leave to cool for a minute or two.
  3. Put the biscuits in a large bowl and smash them up, using the end of a rolling pin. Alternatively put the biscuits in a strong polythene bag, tie closed and bash with a rolling pin. Don’t reduce the biscuits to crumbs, you need smaller and larger pieces.
  4. Stir the syrup and cocoa powder into the melted chocolate, along with the broken biscuits and the 3/4 of the mini eggs and the cherries (if using).
  5. Put the mixture into your prepared baking tray and press down. Sprinkle the remaining mini-eggs over the cake and press them down a little.
  6. Refrigerate for at least an hour, then cut into 12-16 pieces. You will need a very sharp knife, so watch your fingers.
  7. This will keep for up to a week in an airtight tin. I tend to keep it in the fridge so it stays fairly firm.

Happy Easter to you all!

6 thoughts on “Recipe: No-bake Easter Crunch Cake

  1. My mother used to make this – called refrigerator cake, from the early 60’s. We all loved it then & still do. It’s capable of infinite variety, depending on what you like to add (dried fruits, marshmallows, honey, even coffee beans !). I’m sure you could use gingernuts too.
    Nice to see it still being appreciated.

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