I love chocolate, seriously….that is my favorite dessert, darker-better. Now, if chocolate has some fine nuts in it, even better but whole flavor has to be top notch.
Recently I was reading amazing cookbook “Al Fresco” written by Louise Pickford, with photography by Ian Wallace. Wonderful cookbook with beautiful light recipes and lovely photographs.
One recipe totally left impression on me- Refrigerator chocolate cake. I had to make it and I did. It is fantastic:)
As always I did few changes in ingredients, simply because I had them stocked in my pantry and to make lighten version.
Original Recipe, Refrigerator Chocolate Cake
14 oz dark chocolate, chopped
1/2 cup unsalted butter
2 1/2 cups Graham crackers, coarsely crushed
1/2 cup pine nuts
1/2 cup shelled pistachio nuts, coarsely chopped
1/2 cup candied ginger, coarsely chopped
1 cup unsweetened cocoa
1 teaspoon ground cinnamon
confectioner’s sugar, to dust, optional
Put the chocolate and butter into a bowl set over a saucepan of gently simmering water and heat gently until melted. Stir in all the remaining ingredients except the confectioners sugar, then spoon into the prepared cake pan. Press the mixture well into the surface with a spatula. Cover with foil and chill overnight.
This is my light home version:)
5 oz dark chocolate chunks
1/4 cup non-fat half and half
1/2 stick sweet cream butter
1 cup animal crackers
1’2 cup pecans
1/2 cup pistachio, coarsely chopped
1/2 cup dried figs
1/2 cup unsweetened cocoa
1/2 teaspoon cinnamon
I had to try cake as soon as possible (it was 3 hours in the fridge) couldn’t wait longer, delicious. Super easy dessert to make any time especially for chocolate lovers. It is kids friendly recipe too, you can add your favorite ingredients, any time:)