Yotam Ottolenghi’s mint and pistachio chocolate fridge cake

This is called a chocolate fridge cake but it should be seen as a bit of a pantry cake as well, using what you have in the cupboard. All sorts of different-flavoured chocolate (ginger chocolate, chilli chocolate and so forth), biscuits, nuts, dried fruit or alcohol can be used, instead of what’s listed here, depending on what you have and what you like. The cake can be stored in the fridge, in a sealed container, for up to a week.

Ottolenghi chocolate fridge cake
Jonathan Lovekin

MAKES 24 BARS
100g mint-flavoured dark chocolate, roughly chopped into 3cm pieces
200g dark chocolate (70 per cent cocoa solids), roughly chopped into 3cm pieces
120g unsalted butter, cut into 2cm cubes
100g golden syrup
⅛ tsp salt
100g sultanas or raisins, soaked in 2 tbsp rum for 30 minutes
170g digestive biscuits, roughly broken into 2cm pieces
100g pistachios, chopped

1. Line a 28cm x 18cm baking tray or glass dish with parchment paper and set aside.
2. Put both chocolates, the butter, golden syrup 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 sultanas soaked in rum, the biscuits, and three-quarters of the pistachios (try adding the larger bits here, leaving the more powdery 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 pistachios on top. Set aside for 10 minutes to cool, then wrap tightly with clingfilm. Refrigerate for 2-3 hours, until completely set.
4. Cut into bars – you should get 24. If not serving straight away, store them in an airtight container and serve fridge-cold.

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