Biscoff Fridge Cake

Biscoff Fridge Cake

This Biscoff Fridge Cake is one of those recipes we keep coming back to again and again, and honestly it's not hard to see why. You've got that deep, silky chocolate base loaded with crunchy Lotus biscuits, juicy blueberries and cherries, toasted hazelnuts and a little hit of sea salt. No baking, barely any washing up, and it looks absolutely stunning when you slice into it. We love this one for when you need to bring something to a gathering and want everyone to think you've really gone all out. Make it tonight, stick it in the fridge, and just try not to eat the whole thing before it sets.

Cook: 20 min
Serves 4

Before You Start

  • 20cm square cake tin lined with baking paper
  • Heatproof bowl
  • Bain marie (or heatproof bowl over saucepan of water)
  • Mixing bowl
  • Spatula
  • Chill in fridge for at least 4 hours (ideally overnight)

Ingredients

  • 2 tbsp golden syrup
  • pinch of sea salt
  • 200g Lotus biscuits
  • 60g dried blueberries
  • 60g dried cherries
  • 60g blanched hazelnuts
  • 60g Biscoff spread
  • 50 dark chocolate
  • 75 plant-based butter

Method

1

Make the fridge cake

  • Break the chocolate into small pieces and place in a heatproof bowl over a bain marie
  • Add the butter and golden syrup and leave to melt over a medium low heat
  • Stir until well combined and silky
  • Take off the heat and set to one side
  • Break up the lotus biscuits
  • Roughly chop the hazelnuts
  • Add the broken biscuits, blueberries, cherries, hazelnuts and sea salt to the mixing bowl and fold everything together with a spatula
2

Dress and set the cake

  • Place the Fridge Cake mixture in the cake tin and smooth out the top with a spatula
  • Dollop the biscoff spread across the Fridge Cake and swirl it across the top with the back of a spoon
  • Place the fridge cake in the fridge and let it set for at least 4 hours (ideally overnight)
  • When you’re ready to serve, take the cake out of the fridge, cut into 9 squares and serve immediately

Tips & Variations

  • Use good quality chocolate: We find this works really well with a dark chocolate that's at least 70% cocoa. It keeps things rich without being too sweet, and it pairs beautifully with the Biscoff flavour.
  • Don't overbake the hazelnuts: If you're toasting them first, which we'd highly recommend, just keep an eye on them in a dry pan. A minute or two over medium heat is all they need before they go from golden to burnt.
  • Press it down firmly: When you pack the mix into your tin, really press it down well with the back of a spoon. It helps everything hold together when you slice it and means you get a clean, satisfying cut every time.

Why This Works

The trick here is getting that chocolate mixture properly silky before you fold everything in, so take your time with the bain marie and don't rush it. What really makes this sing is the combination of textures, the snap of the biscuits against the soft fruit and creamy chocolate is just brilliant. And that pinch of sea salt at the end? Trust us on this one, it takes the whole thing to another level.