Chocolate honeycomb fridge cake

  • Preparation time: 15 minutes + chilling
  • Total time: 15 minutes + chilling
  • Serves:12


    2 x 100g bars Montezuma’s Very Dark Organic Chocolate
    50g Waitrose Duchy Organic English Salted Butter, diced
    4 tbsp golden syrup
    150g pack Waitrose Duchy Organic All Butter Shortbread, broken into small pieces
    100g whole organic almonds, roughly chopped
    45g pack Cooks’ Homebaking Honeycomb Niblets
    150g Ready To Eat Organic Soft Dried Apricots, diced  


    1. Break the chocolate into a small pan, then add the butter and syrup. Heat very gently, stirring from time to time, until smooth and glossy.

    2. Place the shortbread in a large bowl and stir in the almonds, honeycomb and apricots. Pour in the chocolate mixture and stir until evenly coated.

    3. Tip the mixture into a 20cm loose-bottomed cake tin, patting down carefully to get it right into the corners. Chill for at least 2 hours until set. Slice into wedges to serve.

    Cook’s tip

    Mix things up by adding your favourite fruit, nuts or sweet treats. Try scattering pumpkin seeds over the top, dusting with freeze-dried raspberries, or stirring fudge chunks through before chilling.  

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