Time
25 minutes prep, 3 hours of refrigeration total

When it’s too hot outside to bake, but you still need a cake, fridge cakes are the answer! Simple and foolproof, this dessert from the new cookbook Fridge Cakes by Jean-Luc Sady is made by layering shortbread and whipped cream with marshmallows and chocolate in a loaf tin, then chilling the cake in the fridge for 3 hours before serving.

Ingredients

Cake

  • 200 ml (7 fl oz) whipping cream
  • 200 g (7 oz) dark chocolate, broken into pieces
  • 100 g (3 1/2 oz) butter
  • 160 g (5 1/2 oz) mini marshmallows
  • 40 g (1 1/2 oz) chocolate chip cookies, broken into large pieces
  • 200 g (7 oz) cream cheese
  • 200 g (7 oz) shortbread biscuits

Topping

  • 1 shortbread biscuit, crumbled

Fridge Cakes book coverFridge Cakes
by Jean-Luc Sady

Directions

Pour the cream into a large bowl and place in the freezer for 30 minutes.

Melt the chocolate and butter in a bain-marie and stir until you have a smooth mixture. Remove from the heat and stir in the marshmallows and chocolate chip cookie pieces. Leave to cool slightly.

Using an electric whisk or a food processor, whip the cream cheese and chilled cream together until thick.

Line the tin with cling film (plastic wrap). Cover the base and sides with the cream. Add a third of the cookies, then pour over half the chocolate mixture. Cover with another third of the cookies, then pour over the remaining chocolate mixture. Finish with the remaining cookies. Refrigerate for at least 3 hours.

Turn the cake out onto a plate and sprinkle the top with the shortbread biscuit crumbs.

Recipe excerpted with permission from Fridge Cakes by Jean-Luc Sady, published by Hardie Grant Books.