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Well Wednesday with Erin - Mint & Pistachio Chocolate Fridge Cake

This week was York’s Festival of Food, an annual, 10-day event that brings all sorts of food-related stalls and activities to the city centre. One of the highlights this year was a talk and Q&A with the world-famous Yotam Ottolenghi. As he’s one of Erin’s favourite chefs, she was excited to get tickets to the event and although the celebrity chef has no plans to open a restaurant in York in the near future, he did inspire Erin to make her own healthy spin on one of his recipes – a delicious dark chocolate fridge cake with mint and pistachios. It’s rich, crunchy, and surprisingly good for you (dark chocolate is full of antioxidants, don’t you know), and only takes a few minutes to put together. Check out the recipe below:

(Makes 24 bars)

Ingredients

Method

1.  Line a 28 x 18cm baking tray or glass dish with parchment paper and set aside.

2.  Put both chocolates, the butter, honey, and salt into a large heatproof bowl set over a saucepan of gently simmering water (taking care that the base of the bowl is not touching the surface of the water). Heat for 2-3 minutes, stirring often, until completely melted and combined.

3.  Add the cranberries, biscuits, and three-quarters of the pistachios (try adding the larger bits here, leaving the powderier bits to finish) to the chocolate. Using a spatula, combine everything together until the biscuits and nuts are completely coated in chocolate. Transfer to the prepared tray, smoothing the top with the spatula so that it’s flat and even, then sprinkle the remaining 25g pistachios on top. Set aside for 10 minutes to cool, then wrap tightly with plastic wrap. Refrigerate for 2-3 hours, until completely set.

4.  Cut into bars –If not serving straight away, store them in an airtight container and serve fridge-cold.

Erin's delicious pistachio & chocolate fridge cake

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