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.
by Jean-Luc Sady
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.
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new, and show how food brings us together. We rely on you to do this. You have the power to keep us cooking, sharing these stories, and helping you in the kitchen.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table.
Recipe excerpted with permission from Fridge Cakes by Jean-Luc Sady, published by Hardie Grant Books.