Chocolate Easter Fridge Cake
| Serves: | 10 |
| Cooking Time: | 15 minutes |
| Prep Time: | 20 minutes plus chilling time |
Ingredients
- 200 g milk chocolate, chopped
- 200 g dark chocolate, chopped
- 2 1/2 cups cream
- 220 g vanilla shortbread, chopped
- 100 g shelled pistachios, chopped
- speckled eggs, to decorate
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Cooking Instructions
- Line the bottom of a 20 cm springform cake tin with baking paper.
- Place the chocolate in a glass or metal bowl over a pan of simmering water. Stir until the chocolate has melted.
- Warm the cream slightly in a saucepan and stir into the melted chocolate.
- Mix in the shortbread, Chuckles and nuts, and spoon into the tin. Chill for 2 hours.
- When ready to serve, place a hot cloth around the sides of the tin for 3 minutes to melt the edges.
- Unmould onto a platter and decorate with eggs.
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