Simply stunning chocolate fridge cake

Name: Simply stunning chocolate fridge cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 200 grams bar dark chocolate, broken into chunks; 700 milliliters double cream; 5 boxes good milk chocolate biscuits, 48 biscuits in total (we used Marks & Spencers All butter Fairtrade double chocolate chip cookies), or to make your own see tip, below; 400 grams mascarpone; 5 Tbsps icing sugar, sifted; 5 Tbsps Baileys

If you have around 45 minutes to spend in the kitchen, Simply stunning chocolate fridge cake might be a super gluten free recipe to try. This recipe serves 10. One serving contains 558 calories, 6g of protein, and 53g of fat. Head to the store and pick up baileys, double cream, icing sugar, and a few other things to make it today. If you like this recipe, take a look at these similar recipes: Stunning Peanut Butter-Chocolate Layer Cake, Chocolate Fridge Cake, and Chocolate Fridge Cake.

Instructions

Melt the chocolate and 150ml of the cream together in a small pan. Cool until spreadable, then use to sandwich pairs of the cookies together.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Frying Pan

Choose a cake stand or flat plate to assemble your cake. Tip the remaining cream, the mascarpone, Baileys and icing sugar into a big bowl, and use an electric hand whisk to beat until thick and the mixture is just holding its shape.

Ingredients you will need

Powdered Sugar

Mascarpone

Baileys Irish Cream

Cream

Equipment you will use

Whisk

Bowl

Arrange some of your cookie sandwiches to make a base that almost covers the plate. Dot a little of the cream under each, and stick into position.

Ingredients you will need

Cream

Base

Spread or dollop over a good layer of cream, then add another layer of cookies, a little smaller than the first. To get a neat finish, choose a front to your cake and always start by arranging the outside ring of cookies from there (then you can snap cookies in half to fill in the middle). Repeat, making the layers smaller each time, until you finish with a single cookie and a dollop of cream on top! Chill in the fridge overnight.

Ingredients you will need

Spread

Cream

Equipment

Frying Pan

Whisk

Bowl

Ingredients

Servings:

200grams

bar dark chocolate, broken into chunks 700milliliters

double cream 5boxes

good milk chocolate biscuits, 48 biscuits in total (we used Marks & Spencer's All butter Fairtrade double chocolate chip cookies), or to make your own see tip, below 400grams

mascarpone 5Tbsps

icing sugar, sifted 5Tbsps

Baileys

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Solera Cream Sherry. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 17 dollars per bottle.