Dark Chocolate Fruit and Nut Fridge Cake


100 g butter

150 g Lindt Dark Cranberry, Almond and Hazelnut Chocolate, chopped

150 g Lindt Excellence 70% Cocoa Dark Chocolate, chopped

2 tbsp salted caramel spread

Chocolate Chip Doughlicious Cookies (cooked according to pkt instructions)

100 g almonds and hazelnuts, roughly chopped

2 tbsp raisins

2 tbsp dried cranberries

This is a rich, sophisticated version of a rocky road… We have used a combination of the luxurious Lindt Excellence 70% Cocoa Dark Chocolate and their brand new Excellence Dark Cranberry, Almond and Hazelnut (made using 47% cacao) with our Chocolate Chip Cookies to create an ultra indulgent slice


Line a 8 in | 20 cm square tin with cling film (see tip).

Melt the butter, dark chocolates and salted caramel spread in a heatproof bowl set over a pan of barely simmering water, stirring all the time so the mix doesn’t overheat, until completely melted. Carefully remove the bowl from the heat and leave to cool for 5 mins.

Crumble the cooked Chocolate Chip Cookies into a bowl, you want to have fairly small pieces but should still have chunks (e.g not breadcrumbs). Add the chopped nuts, raisins and cranberries.

Tip into the chocolate and mix well until combined.

Spoon into the prepared tin and press down firmly with the back of a spoon. Smooth over the top and leave to cool completely. Chill in the fridge for 4 hours or until set.

Turn out onto a plate, remove the cling film and cut into squares.

Cook’s Tip

The best way to cut this is with a sharp knife that has been dipped in hot water and then wiped dry. The heat of the knife will glide through. You can also make this in a 7 in | 18 cm for deeper squares.