Malted chocolate refrigerator cake
Makes: 18 bars
Prep time: 30 minsTotal time: 
Recipe photography by Ant Duncan
Malted chocolate refrigerator cake
Recipe by Sarah Cook
If you like a fruitier fridge cake, you can add a handful of sultanas or raisins into the mixture
Makes: 18 bars
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
296Kcal
Fat
20gr
Saturates
10gr
Carbs
26gr
Sugars
18gr
Fibre
2gr
Protein
3gr
Salt
0.2gr
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Sarah Cook
Sarah, a former food editor, has now been writing and styling recipes for over 10 years. Born in NZ, to Irish-English immigrants, and married to a Polish-Scot, her food is as diverse as her family, with a particular passion for baking mash-ups.
Ingredients
- 160g butter (or margarine)
- 1 tbsp golden syrup
- 300g dark chocolate, broken into pieces
- 30g cocoa powder
- 50g malt drinking powder (you could buy 2 Horlicks Original sachets to avoid wastage)
- 300g bourbon cream biscuits
- 75g pecans or walnuts, roughly chopped
- 1 tsp vegetable oil
- 50g white chocolate, melted (optional)
Step by step
To store
Keep slices in an airtight container, in a cool place or the fridge, for 5 days. If you’re transporting somewhere, store the slice whole in the tin and cut on arrival.
- Put the butter, golden syrup, 50g of the dark chocolate pieces, the cocoa and malt powder in a pan and warm over a low heat, stirring occasionally until the butter and chocolate have melted. Or, heat in a microwave for 20 second blasts at full power. Stir until smooth.
- Use your hands to crumble the biscuits into small pieces then tip into a bowl along with the chopped nuts. Pour over the chocolatey-butter mixture and stir thoroughly so everything is evenly coated. Line a 20cm-square tin with baking paper. Spoon in the mixture and press down with the back of a spoon to pack the mixture tightly and roughly flatten the top. Chill for 30 minutes or until firm.
- Melt the remaining 250g dark chocolate in a microwave as in step 1, or put in a heatproof bowl set over a pan of barely simmering water. When completely melted and very runny, stir in the oil. Pour the chocolate all over the set slice, tipping the tin to spread to all of the edges.
- To decorate, leave for 5 minutes then melt the white chocolate as per step 1, and pipe or drizzle the melted white chocolate all over the top. Chill for at least another 30 minutes or until the topping has set before cutting into bars.
