Ottolenghi's mint and pistachio chocolate fridge cake

Name: Ottolenghi's mint and pistachio chocolate fridge cake
Cuisine: Thai, Asian
Ingredients: 100g mint-flavoured dark chocolate, roughly chopped into 3cm pieces; 200g dark chocolate (70% cocoa solids), roughly chopped into 3cm pieces; 120g unsalted butter, cut into 2cm cubes; 100g golden syrup; 1/8 tsp salt; 100g sultanas or raisins, soaked in 2 tbs rum for 30 minutes; 170g digestive biscuits, roughly broken into 2cm pieces; 100g pistachios, chopped

Instructions

“This is called a chocolate fridge cake, but it should be seen as a bit of a larder cake as well, using what you have to hand – which is why this is a pantry recipe. All sorts of different-flavoured chocolate (ginger chocolate, chilli chocolate and so forth), biscuits, nuts, dried fruit or alcohol can be used, instead of what’s listed here, depending on what you have in your pantry and what you like. The cake can be stored in the fridge, in a sealed container, for up to a week” - Yotam Ottolenghi. This is an edited extract from Ottolenghi SIMPLE (Penguin Random House, RRP $49.99).

Updated at: Thu, 17 Apr 2025 15:30:34 GMT