GEE’S SUMMERDOWN MINT AND PISTACHIO CHOCOLATE FRIDGE CAKE
MAKES 24 BARS
Ingredients
300g dark chocolate (72% cocoa) roughly chopped
2 drops Summerdown peppermint oil
100g golden syrup
120g unsalted butter, cut into small cubes
Pinch of salt
100g dried cranberries or cherries, soaked in 2 tbsp of rum for 30 minutes
170g digestive biscuits, roughly broken into small pieces
100g pistachios roughly chopped
Method
• Line a 28cm x 18cm baking tray with greaseproof paper.
• Put the chocolate, peppermint oil, golden syrup, the butter and a pinch of salt in a
large heatproof bowl over a saucepan of gently simmering water (without the bowl
touching the water) and stir occasionally until the chocolate has melted and all is
combined.
• Stir the cranberries / cherries and their soaking liquid, the biscuits and about half of
the pistachios into the chocolate mixture. Use the bigger bits of the nuts and keep the
powdery bits for later.
• Stir so that everything is covered in chocolate and pour into the prepared tray.
Smooth out the surface and top with the remaining chopped pistachios.
• Allow to cool slightly and then cover tightly with cling fil and pop in the fridge for
two / three hours until set. Cut into the bars and you should get 24 small bars. Serve
cold from the fridge.
Top tip
Make well ahead, cut up and keep in an airtight container in the fridge. Serve really cold
and they will keep well in the fridge for a week and a month in the freezer if they last! I
actually love serving them straight from the freezer.
