COOKIE QUEEN’S FRIDGE CAKE – No oven, no scales, no skills necessary!
There is always some eating disorder or another going on in my household. You know, high carb, low carb, no carb and so forth.
My son is a body builder and has spent the winter months “bulking”, which means eating around 5000 calories a day, and lifts heavy weights to build up muscle under the fat layer. As of Monday it is time to start “shredding” or “cutting”, which means an absolute change of diet. Not least of all “no sugar”. So it’s a good time to share a highly calorific, fat laden, sugar laden, no cooking necessary fridge cake.
Because it’s the last one until Christmas in this house. My 19-year-old daughter is naturally on a low fat, low sugar, low carb diet most of the time, but who can say no to this?She even helped me make it for the photoshoot.
- around 180 grammes of darkish 50% chocolate chopped into tiny pieces. A machete works well , but a large sharp knife is fine too.
- around 110 grammes of butter
- 2 tubes of condensed milk (170g tubes) or one large can
- around 280 grammes of butter biscuits/cookies/keks (Rich Tea, Bahlsen Butter Keks…)
- 1 loaf pan lined with greaseproof paper (any shaped pan works, but I find this best)
You don’t need to weigh this stuff unless you want to, just work it out roughly from the packets.
Please note if you use cheap and nasty chocolate it won’t magically turn into good chocolate, so always use the best you can afford.
Chuck the biscuits into a strong plastic bag or ziploc bag and smash them into crumbs in whatever way is most satisfying to you. I use a wooden rolling pin. Fine crumbs are best. Put finished crumbs into a large mixing bowl.
Throw the chopped chocolate, the butter, (I cut mine into pieces) and all of the condensed milk into a microwaveable bowl. Put it into the microwave on a medium wattage. After thirty seconds take it out. Stir it well and put it back in.
Repeat until the stuff is beautifully liquid. Beat well to make sure there are no hidden bits or lumps.
Pour the whole lot into the crumbs that you have on the side into your large mixing bowl.
Stir it and stir it until everything is completely covered and you have a nice ball like mass.
Put this mass into the prepared loaf pan and flatten down.
Bung it in the fridge for about hmmm, four hours maybe.
At this point we need some more chocolate, say about:
- 100 – 120 grammes of chocolate, perhaps half milk, half dark? As you wish.
Melt this SLOWLY in the microwave in a small dish until totally melted.
Take the cake out of the fridge. Lift it out of the pan using the excess greaseproof paper.
Pour the melted chocolate onto it and spread out nice and neatly, dripping down the sides no problem.
As you can see in the picture I used a potato peeler to scrape a few strips of white chocolate onto the finished cake. ‘Coz it looks cool. Put back into the fridge for a while to set the chocolate. Eat when ready.
I cannot tell you how utterly delicious this is. It slices well because the condensed milk stops it from turning into a hard lump. But be careful, it is addictive. It never fails to impress, despite the über-simple ingredients.
If you keep these few ingredients on hand, you can throw this together so quickly. You need never say no to making a cake again.
Let me know how you get on. I just proof-read this to my husband who says he can make it blindfolded by now.
But I won’t hold my breath.
See you next month, where I will feature a vitamin or two.