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.
INGREDIENTS
- 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.
The ingredients
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.
METHOD
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.
Val’s daughter performing a quality check
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.
Bussi
CQ
Olfactoria's Travels 
Yum!!
It really is. If there is one in our house, it is not unknown to meet someone in the kitchen at 04.00 nicking a piece. Seriously. xxx
Loved this! The title in particular, and the moody, sunlit photos. The QA technician in mid-lick. I wonder if this choco-fest would pass the rules of our Cake Club. Sadly not, probably, as cakes made in microwavable ovens may be seen as a bit modern. On a side note, one of the only two times I saw my mother cry was when a tin of boiling condensed milk exploded prematurely, splattering the entire kitchen like a crime scene, and burning her quite badly. It didn’t put her off making caramel tarts, mind, and as this is a no-boil recipe, I too have no fear of condensed milk behaving badly.
Skip the microwave bit and use a double-boiler. My grandmother made this. It is an old recipe!!!!
Hugs xxxxx
Profuse salivation…
Well, thanks for the idea for a fun afternoon – we call this cake ‘sweet salami’ and we roll it in foil to make the shape similar to salami! I personally love to add some kind of raw or roasted nuts in – wallnuts, hazelnuts or pistachio!
How does it smell? Musc Maori or something?
Rolling it is a great idea! Sometimes I add raisins or slivers of dried apricots. No rules!! xxx
YAY! Love your home Val, the yellow in the kitchen is so sunny, Hannah looks gorgeous as always and Mr Big Jim Turbo-Gear’s room closed.
Cake looks yum.
Portia xx
Only thing missing is you. 😦
I will return. PROMISE!
Why aren’t you in bed???
Sounds and looks delicious Val! Wow. I could probably manage that in some weird way as well. Yumm. Xo
Hey!! I’ll feature some awesome gluten-free stuff, no worries!! xxxx
Ooohhhh! Can’t wait. Xo
Probably not the best post to read while I’m sitting here thinking of starting to eat healthier to drop the pounds the winter seems to have deposited on my hips. Chocolate would be really nice right about now.
Hmmmmm, Probably not. But keep it in reserve for emergencies. xxx
It looks and sounds delicious! And it reminds me of a cake from my childhood. It’s called “Kalter Hund” (means cold dog) and it was only made for our birthday parties. The ingredients are similar, I guess, but the biscuits are layered with the chocolate cream.
Thank you for the recipe, will try that out very soon!
Cheers
Safran
Hey Safran! Yep, I know of Kalter Hund. These fridge cakes were bery populat in the 1950s. Let us know if you make this version. Nice to see you. xxx
Yes, I know Kalter Hund too from children’s birthday parties! 🙂
very* popular* …. duh
After a wonderful sunny week it’s all grey, rainy and windy now and looking at your beautiful pictures I realize that I am in a choclate cake mood. Thanks a lot for this fabulous recipe, I can’t bake but a “no skills necessary fridge cake” sounds managable.
Anka! More than managable. It can’t go wrong. Melting the stuff together is the most technical and just do it slowly. And if you want to bake, you can!!! Hope you make this. Bussi. xxx
This is my kind of baking (and eating!!!) thanks for featuring this great recipe, Val!
Welcome to the team, we are so happy to have you as our resident food expert! 🙂 xox
🙂 xxx
Love it Val! I am cooking a meal for mother’s day and this would be the perfect easy and yummy dessert.
Keep me posted!! xxx
Well I have this in the fridge right now setting 😉 Thanks so much Val for helping me combat my flu bug at the minute… dragged myself out of my room for this 😛 ❤ Will put a pic on Facebook tonight to let you know how it turned out! xx
You’re a star. Get well soon.
xxxx
“Please note if you use cheap and nasty chocolate it won’t magically turn into good chocolate…” LOL! How true, how true…
Val, does it mean you always use microwave with chocolate ? (instead of bain marie)
Evening LJG!
You know, I do. I am aware that microwave doesn’t sound as upmarket/posh/impressive as bain marie, but it works just fine. As long as the microwave is not on full power. I open and stir every 30 seconds or so.
I wouldn’t use the microwave for melting milk chocolate though. Woukd probably scorch or go lumpy. But then I only use dark …….
Sooo nice to see you here!! Hugs xxxx
I’m a big foodie, so you can be sure I’ll be waiting here every Sunday for you to open the doors in your cookie-kitchen ! And yes, I too only use dark…
Monthly LJG – for now. 😉
Ohhhhhh my goodness. I am definitely trying this.
Impress your Sistahs!!! xxx
Wonderful photography!
OMG – my teef are falling out and my arteries are hardening just thinking about it,
I’m off to the store to get condensed milk….
None of our teeth are missing and our arteries are just fine. Enjoy it! xxx
That looks amazing! I totally want to make this right now. Thanks for the wonderful recipe and step-by-step instructions!
Whoops …… didn’t hit the reply button. 😉
If/when you make it BB, please drop us a quick note!! I promise you’ll add it to your recipe list!! xxxx.
Oh, I’ll be trying this one definitely! 🙂
Thanks!
Message me when it’s done. xxxx
Delicious recipe, I can’t wait to try.
I hope you do!! Xxx
It looks like something I would love to eat – but probably shouldn’t, so it’s great that I’m too lazy to try making it 😉
Here we don’t get those condenced milk tubes 😦 I think it’s a great idea, much more convenient than cans – especially if you’re using it in small quantities.
Undina!!! hahahah. This requires NO effort, apart from buying the ingredients. And it´s healthy didn´t you notice? No added salt? xxxx
:)))
Pingback: Sunday, Foodie Sunday With Val – It’s Not Rocket Science | Olfactoria's Travels
Pingback: Sunday, Foodie Sunday With Val – Humble Homemade Hummus | Olfactoria's Travels