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Halloween Mint Chocolate Fridge Cake {gluten free}

27 October 2019

October is rolling to a close so its only right to say... Happy Halloween! I love the macabre possibility this holiday brings to the world of baking. Already a time rich with its own baking traditions across the pond - from pumpkins to toffee apples to soul cakes - this is the one week of the year that severed digits, fake blood, ghouls, ghosts and the sinister are most definitely allowed. And I'm taking full advantage.


As children we weren't allowed to go trick of treating and, while I still suspect that I missed out on a right of passage (and certainly some epic sugar highs), I understand why it's not for everyone. This recipe is simple and doesn't require any actual baking, so is a great one to make with the kids if you're also giving trick and treating a miss. I spent a lot of my school and university holidays babysitting and nannying and, while I did spend a lot of that time being paid to watch someone else's TV (ah, the glory days), I also learnt a lot about baking with children. Starting simple with a recipe such as this is a great way to ensure they don't loose heart, and you can swap out the mint aero for whichever treats go down best in your house.

I used GF chocolate digestives to make these gluten free, making they a great option for coeliacs/those with a gluten intolerance.
THE INGREDIENTS
250g unsalted butter
100g caster sugar
2 tbsp cocoa powder
2 tbsp golden syrup
1/2 tsp fine sea salt
450g gluten-free (or normal) chocolate digestives
100g mint aero
100g dark chocolate
50g white chocolate
Edible googly eyes
Edible red glitter

THE RECIPE
Line a 20cm x 15cm baking tin with paper, and set aside. 

Weigh the butter, caster sugar, cocoa powder, golden syrup and salt into a sauce pan. Place over a low heat and allow the ingredients to melt together. Once smooth, remove from the heat and set aside to cool down slightly.

In a large bowl, crush the biscuits - I like to leave some chunkier pieces to ensure the fridge cake has texture. Stir in the butter and cocoa mixture. Roughly chop the mint aero, then stir through. Pour into the lined tin, smooth the surface, then place in the fridge and chill for 1-2 hours until solid. 

Break the dark chocolate into small pieces, then place in a bowl set over a pan of gently simmering water. Stir occasionally to help it melt, then remove from the heat as soon as it is melted. Pour over the fridge cake and use a palette knife to create an even layer. Chill in the fridge to set (this should only take 15-20 minutes). 

Melt the white chocolate in the same way, then drizzle over the top of the fridge cake. You can use a piping bag or just drizzle from a spoon. Decorate with the google eyes and edible glitter to create a bloodshot effect. 




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1 comments:

  1. And how was it? Did you and your friend enjoy that cake? Looks very nice :) It just should have more blood :))) just joking.

    Thank you for sharing.

    ReplyDelete

 

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