No Bake Chocolate Fridge Cake

By Sugar Salt Magic · 180 min

Ingredients

Instructions

1. Grease and line an 8 inch round springform pan with baking paper.
2. Break the milk coffee biscuits into 1–2 cm pieces and set aside.
3. In a large bowl, melt the butter, golden syrup, cocoa powder, cream and salt together in the microwave in 30-second bursts, stirring well between each burst until smooth. Do not overheat.
4. Add the broken biscuits and two-thirds of the Maltesers to the chocolate mixture and mix well.
5. Press the mixture firmly and evenly into the prepared tin, then chill it in the fridge.
6. Heat the ¾ cup of cream in a saucepan or microwave until hot, just starting to bubble at the edges if using the stove.
7. Put the finely chopped dark chocolate in a bowl, pour the hot cream over it and leave for 3 minutes, then stir until smooth to make the ganache.
8. Pour the ganache over the cake and leave it to set for 3 hours or overnight.
9. Arrange the remaining Maltesers around the top of the cake.

Summarized from Sugar Salt Magic's video. Watch it for the details.