Dark Chocolate Pistachio Fridge Cake

A fridge cake is a great recipe for novice bakers as you don’t actually bake it. You simply combine your ingredients in a bowl, then spread them in a pan and set in the fridge for a few hours like a slice. In this case we’ve combined dark chocolate with crunchy green pistachios, gingernut biscuits and a sprinkling of sea salt for a moreish treat to enjoy with a cup of black tea or a peppermint herbal infusion.


  • 320g dark chocolate
  • 120g salted butter, cut into 2cm cubes
  • 100g golden syrup
  • 180g gingernut or digestive biscuits
  • 100g pistachios, chopped
  • 1 tsp salt flakes (optional)


  1. Line the base and sides of a slice or lamington pan (27cm x 17cm) with baking paper and set aside.
  2. Melt 300 chocolate, butter and golden syrup in a large heatproof bowl set over a saucepan of gently simmering water (taking care that the base of the bowl is not touching the water). Heat for 2-3 minutes, stirring often, until smooth and combined.
  3. Meanwhile, place biscuits in a ziplock bag, press out any air and seal. Lightly pound with a rolling pin until roughly crushed.
  4. Add crushed biscuits and nuts (set as aside a small handful to garnish) to the melted chocolate mixture and stir to combine. Transfer to the lamington pan and chill for at least 30 minutes or until set. 
  5. Melt the remaining 20g chocolate, then drizzle over the slab. Garnish with reserved chopped pistachios and salt flakes – if using – and leave to set for a final 10 minutes. Slice and serve.

Serves 12-14


Enjoy with a cup of Nerada Black Tea