Chocolate fridge cake

Author: HFG staff

Photographer: HFG staff

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A no-cook, low-calorie chocolate cake that is ready to satisfy your sweet cravings fast!

Serves: 20

Time to make: 12 mins , plus 1 hour chilling, or till set

Hands-on time: 10 mins

Ingredients

More weights & measures

¾ cup reduced-fat spread
3 tablespoons runny honey
1 teaspoon vanilla extract
4 tablespoons cocoa powder
2 cups reduced-fat digestive biscuits, crushed
½ cup desiccated coconut
½ cup raisins
50g dark chocolate (70% cocoa solids), chopped

Instructions

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1 Line a 20cm square cake tin with baking paper. In a pan, gently melt together the low-fat spread, honey and vanilla extract, then add the cocoa powder and mix well.

2 In a large bowl, combine the crushed biscuits, coconut and raisins. Mix in the cocoa mixture, then press the mixture into the prepared tin.

3 Put the chocolate in a microwave-proof bowl and microwave on medium for 15–20 seconds until melted. Drizzle over the cake mixture. Chill for 1 hour or until set.

4 Remove the cake from the tin, peel off the baking paper and cut into 20 slices.

HFG tip

Store in a container in the fridge.

Nutrition Info (per serve)

Calories 126 cal

Kilojoules 527 kJ

Protein 1.8 g

Total fat 6.9 g

Saturated fat 3 g

Carbohydrates 14.5 g

Sugar 9.3 g

Dietary fibre 1.3 g

Sodium 118 mg

Calcium 17 mg

Iron 0.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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