Chocolate Maple Fridge Cake

  

April 27, 2018

Delicious cake, clean neat slices, and pretty to look at. Fridge cakes are a British favorite. This version is made with McVite's Digestive biscuits (read the story below). Real maple syrup and white chocolate suspend the digestives under milk chocolate ganache, also flavored with a hint of maple syrup. The cake is rich, delicious and perfect for afternoon tea.
Watch Becky Low and Brooke Walker make this tasty recipe on Studio 5

  • Yields: 12-16 Servings

Ingredients

¾ cup chopped hazelnuts

1 ¼ cups butter (2 ½ sticks)

5-5 ½ cups broken McVitie’s Digestive biscuits, (14-oz)*

⅓ cup real maple syrup (NOT pancake syrup)

1 teaspoon maple flavoring

1 cup white chocolate chips (6-oz)

⅓ cup Nutella, hazelnut spread

¾ cup milk chocolate chips (4-oz)

½ cup heavy cream

1 tablespoon real maple syrup (NOT pancake syrup)

Directions

Preheat oven to 350 degrees. Line an 8 or 9-inch cake cake with foil, pressing the foil snugly into the bottom and up the sides of the pan. Lightly butter bottom and sides of the pan. Set pan aside.

Spread nuts on a baking sheet, toast in oven for approximately 10 minutes or until golden.

In a large mixing bowl, toss together ½ cup toasted nuts and broken biscuits;* set aside.

Combine butter and ⅓-cup real maple syrup; microwave in 30 seconds bursts, stirring between bursts, until butter is melted and mixture is well combined (do not boil). Add white chocolate chips, maple flavoring and nutella. Stir until chocolate is melted and mixture is smooth. Pour over nuts and biscuits, toss to coat well. Evenly and tightly press into prepared pan. Cover top of pan with plastic wrap, place a second cake pan the same size on top and press down to pack the cake and create an even top. Refrigerate until firm or overnight.

Remove cake from pan and peel off foil. If needed, trim off high points on the top of the cake and invert on serving plate (for a clean smooth top).

Place milk chocolate chips in a small bowl. Heat cream and 1-tablespoon maple syrup in microwave until it just begins to boil; pour maple cream over chocolate chips. Stir until chips are melted and ganache is smooth.

Pour approximately ⅓ the ganache in the center of the cake and gently spread to the edges of the cake, allowing the ganache to drip over the edges. Repeat process with half the remaining ganache; repeat a final time with remaining ganache. Sprinkle top with remaining ¼-cup chopped nuts. Chill to set ganache.

* “Biscuits” may simply be described as a British cookie, and a popular snack food. First created in Scotland in the 1800’s McVitie’s “digestives” were given their name because the high content of baking soda many considered good for the digestive system. McVite's Digestives quickly became popular and remain so today. McVitie’s may be ordered online, found in British specialty markets, or at “Cost Plus, World Market.”

Substitutes: The taste is different and texture is more dense than graham crackers, but graham crackers may be substituted in the recipe.

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