Fruit and Nut Chocolate Fridge cake

Fruit and Nut Chocolate Fridge cake



  • 1 x 200g pack Tim Tam- Original

  • ½ cup hazlenuts, toasted, chopped

  • ½ cup macadamias, toasted, chopped

  • ½ cup raisins

  • 300g milk chocolate, chopped

  • ¾ cup condensed milk

  • 50g butter, chopped

  • Cocoa powder, for dusting

1.      Grease a 6cm- deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends. Combine Tim Tam, hazelnuts, macadamias and raisins in a bowl.

2.      Place chocolate, condensed milk and butter in a saucepan over low heat. Cook, stirring, for 3-4 minutes or until smooth. Add chocolate mixture to biscuit mixture. Stir to combine.

3.      Spoon mixture into prepared pan, pressing down on mixture to prevent air bubbles. Smooth surface with a spatula. Cover. Refrigerate for 2 hours or until set. Invert cake onto a plate. Remove baking paper. Dust with cocoa. Slice. Serve.

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