AKA Chocolate Refrigerator Cake
This was another attempt to make use of some of the Dorset Cereal's Chocolate Granola which I received a few weeks ago, after winning a blog competition. We've been eating it as a dessert, sprinkled on top of yogurt, but we're not getting through it fast enough! I teamed it with some of the odds and ends in the store cupboard, such as dried exotic fruits, coconut and ginger, to make a refrigerator cake with a tropical flavour. Refrigerator Cakes are usually made with broken biscuits, but I couldn't see any reason why Granola shouldn't work instead.
This was another attempt to make use of some of the Dorset Cereal's Chocolate Granola which I received a few weeks ago, after winning a blog competition. We've been eating it as a dessert, sprinkled on top of yogurt, but we're not getting through it fast enough! I teamed it with some of the odds and ends in the store cupboard, such as dried exotic fruits, coconut and ginger, to make a refrigerator cake with a tropical flavour. Refrigerator Cakes are usually made with broken biscuits, but I couldn't see any reason why Granola shouldn't work instead.
Ingredients
300g plain chocolate (at least 70% cocoa solids)
4 tablespoons golden syrup
100g unsalted butter
250g Dorset Cereal Chocolate Granola
200g exotic dried fruit*
30g desiccated coconut
50g chopped walnuts
3 nuggets of preserved stem ginger, chopped
* I used 50g dried apricots, 50g dried physallis and 100g of a semi-dried sweetened mix of papaya, mango, pineapple and melon
Method
Line a 8" square shallow cake tin with one sheet of baking parchment, folding it into the corners so that it comes up the sides of the tin too.
Melt the chocolate, golden syrup and butter together, in a large bowl over a pan of simmering water.
When the chocolate and butter have melted, stir in all the other ingredients, then transfer the mixture to the tin and level out.
Cool a little then refrigerate until the chocolate has set. Use a sharp knife to cut into small squares and store in the refrigerator in an airtight container.
I found this very rich, so cut it into 2cm squares - smaller squares means less handling while eating too, so it's less messy! Although the Tiffin had a great flavour, I think it would have been better made with broken biscuits, as usual, as they would have added more crispness to the texture.
I found this very rich, so cut it into 2cm squares - smaller squares means less handling while eating too, so it's less messy! Although the Tiffin had a great flavour, I think it would have been better made with broken biscuits, as usual, as they would have added more crispness to the texture.
6 comments:
Very inventive use of it, looks delicious! I have been mainly eating it like popcorn, straight from the box!
Looks very rich and dark, Suelle!
These look fab Suelle!
Anne - I've tried eating the cereal straight from the box, but I was too messy - I got crumbs everywhere!LOL!
Oh dear Suelle, it was meant to be a treat rather than a punishment!. Much to my surprise, I managed to win 6 boxes of Dorset Cereals recently. I was a bit cheeky and requested the chocolate granola as like you, we like it as a pudding. Did also get some marmalade granola and honey granola. Have been wondering what I could make with it, but I'm not as inventive as you and haven't come up with anything yet. These look lovely. Didn't know you could get dried physallis - what are they like?
It really isn't a punishment to eat the cereal, Choclette - it's just that if we ate it for breakfast, we'd have to deny ourselves other treats, as we both put on weight too easily.
I'm also wondering about adding some Granola to a plain(madeira) cake - either as a part of a streusel layer in the middle and on the top, or just folded throughout the cake to add some texture. Watch this space!
Physallis is very tart when dried - like unsweetened cranberries. It was really nice to bite into the tiffin and get a little burst of tanginess, but they are too sharp to enjoy on their own. I bought them in Waitrose - in the dried fruit section near the baking ingredients.
Post a Comment