Following
Rosette's Chocolate Fridge Cake here's my twopenceworth.
Instead
of bashing the biscuits with a rolling pin – clip the end of the
bag and roll the biscuits gently into a crumb, turning the bag and
repeating – you get a much finer more even crumb and you won't
split the bag and pebbledash the kitchen!
Use
unsalted butter.
I
used tart Montmorency cherries and chopped them finely.
Blitz
the pecans in the baby Kenwood processor if you've invested
(mentioned in The kit, the crumble and the ice cream) –
you'll get a more even texture.
Glue
your baking parchment to the tray using a spatula dipped into the
melted chocolate mixture – i.e. before you add the biscuit, fruit
and nuts. A small blob in each corner of the tray will do the trick.
A “blob” is a serious culinary term not to be confused with
“splodge”.
“Blob”
– a drop of anything soft and round.
“Splodge”
– a big or heavy splash.
You'll
need blobs - not splodges - sorry, got carried away.
The
paper will stay where it's glued!
You'll
find that after you've cut out you're preferred shapes you'll have
bits leftover – they look remarkably like the outline of a jigsaw
puzzle. Box up the bits and freeze – all will be revealed.
By
the way I cut 15 large biscuit hearts, measuring 6cms in diameter at
the top and 5cms in length to its point – they measured 1cm deep.
I also cut 5 tiny “make weight” hearts – hey, you know I don't
like waste. Actually the tiny hearts are perfect if someone would
like just a taster rather than a larger biscuit.
Although
the recipe is called “fridge cake” I'd call it “fridge
biscuits” - I'm probably nit picking – the introduction to the
recipe does mention biscuits – don't expect anything soft and
“cake” like – just moreish!
Photos
on their way!
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