Chocolate Easter Fridge Cake

10th March 2026

Ingredients

• 200g milk chocolate, chopped
• 200g dark chocolate, chopped
• 2 1⁄2 cups cream
• 220g shortbread, chopped
• 125g honeycomb chocolate, chopped
• 100g pistachios, chopped
• Chocolate Easter eggs, to decorate

Method

1. Line the bottom of a 20 cm springform cake tin with baking paper.
2. Place the chocolate in a glass or metal bowl over a pan of simmering water. Stir until the chocolate has melted.
3. Warm the cream slightly in a saucepan and stir into the melted chocolate.
4. Mix in the shortbread, honeycomb and nuts, and spoon into the tin. Chill for 2 hours.
5. When ready to serve, place a hot cloth around the sides of the tin for 3 minutes to melt the edges.
6. Release the cake from the form onto a platter and decorate with speckled eggs.