Recipe: Mint and Pistachio Fridge Cake

Recipe: Mint and Pistachio Fridge Cake
This festive Mint and Pistachio Chocolate Fridge Cake from Ottolenghi makes a perfect holiday dessert with ease! The beauty of a fridge cake means you can use ingredients that you have on hand (ginger chocolate, chile chocolate, and so forth), nuts, dried fruit, or alcohol can be used, instead of what's listed below. 
Mint and Pistachio Chocolate Fridge Cake
Mint and Pistachio Chocolate Fridge Cake
Serves 12

3½ oz/100g mint-flavoured dark chocolate, roughly chopped into 1 ¼ inch/3cm pieces
7 oz/200g dark chocolate (70% cocoa), roughly chopped into 1 ¼ inch/3cm pieces
8½ tbsp/120g unsalted butter, cut into ¾ inch/2cm cubes
2 tbsp light corn syrup 
¾ cup/100g golden raisins, soaked in
2 tbsp of rum for 30 minutes
6 oz/170g graham crackers, roughly broken into ¾-inch/2cm pieces
¾ cup plus 1 tbsp/100g shelled pistachios, chopped

  • Line a 8 x 10-inch/28 x 18cm baking pan or glass dish with parchment paper and set aside.
  • Put both chocolates, the butter, corn syrup and ⅛ tsp salt into a large heatproof bowl set over a saucepan of gently simmering water (taking care that the base of the bowl is not touching the surface of the water). Heat for 2-3 minutes, stirring often, until completely melted and combined.

  • Add the raisins and rum, the graham crackers, and three-quarters of the pistachios (try adding the larger bits here, leaving the more powdery bits to finish) to the chocolate. Using a spatula, combine everything together until the graham crackers and nuts are completely coated in chocolate. Transfer to the prepared pan, smoothing the top with the spatula so that it’s flat and even, then sprinkle the remaining pistachios on top. Set aside for 10 minutes to cool, then wrap tightly with plastic wrap. Refrigerate for 2-3 hours, until completely set.

  • Cut into 24 bars. If not serving straight away, store them in an airtight container and serve fridge-cold.


Recipe and photo via Yotam Ottolenghi
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