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Mint Chocolate Fridge Cake (Mint Aero Slice) - featured image-2151
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5 from 3 votes

Mint Chocolate Fridge Cake

Mint Chocolate Fridge Cake, or tiffin, makes a decadent departure from the classic no-bake chocolate cake. This rich, fudgy cake is loaded with chocolate, butter, biscuits and mint chocolate treats. Utter bliss.Please DO NOT mix the minty chocolates into the hot chocolate mix. 
Prep Time20 mins
Cook Time0 mins
Total Time20 mins
Course: Dessert
Cuisine: Worldwide
Servings: 10 servings
Calories: 216kcal

Ingredients

  • 100 g/ 3/5 oz Butter
  • 300 g/ 10 1.2 oz Dark Chocolate (around 60% is fine)
  • 1 tbsp Golden syrup (light corn syrup)
  • 1 Egg
  • 160 g/ 5 1/2 oz Mint biscuits (I used 6 Viscounts & 6 Mint Oreo biscuits)
  • 100 g/ 3 1/2 Fry's Peppermint Creams (or other mint fondant cream in dark chocolate)
  • 80 g/ 3 oz Mint Aero Bubbles (or other Mint chocolate)

Instructions

  • Grease a small loaf tin (1kg) and line it neatly with baking parchment
  • Put the butter, dark chocolate and syrup into a medium heatproof mixing bowl and suspend over a pan of barely simmering water (ensure the water does not touch the bottom of the bowl). Stir until melted
  • Crack the egg into a jug, whisk briefly and stir into the chocolate batter. Remove the bowl from the heat and let cool for 15 minutes, stirring once or twice
  • Meanwhile break the biscuits into chunks (6-8 per biscuit) - scoop all the chunks and crumbs into a bowl
  • Chop the peppermint creams into pieces but leave the Aero Bubbles intact
  • When ready, tip the biscuit pieces into the chocolate batter and briefly stir with a large metal spoon to combine - 4 or 5 turns should be sufficient
  • DO NOT MIX THE PEPPERMINT CREAM CHOCOLATE OR THE AREO BUBBLES INTO THIS BATTER (sorry to shout but this is really important)
  • Spoon 1/4 of this mix into the base of the loaf tin, ensuring the mix reaches the corners of the tin
  • Spread 1/3 of the peppermint cream chunks and 1/3 of the Aero Bubbles over the base and top with another 1/4 of the chocolate batter. Take care to ensure that the batter reaches the corner and the layer of peppermint chocolates are covered - use the back of a small metal spoon to guide the mix into empty spaces 
  • Repeat with another 1/3 of the peppermint creams and Aero Bubbles and top with another 1/4 of chocolate batter
  • Spread the remaining mint chocolates on the top and cover completely with the final 1/4 of the batter. Carefully level using the back of a metal spoon
  • Wrap the tin in clingfilm and transfer to the fridge for around 6 hours to set
  • When ready, carefully remove from the loaf tin, remove the parchment and cut into 10-12 slices
  • Store in the fridge for up to 1 week. Remove from fridge 15 minutes before serving

Nutrition

Calories: 216kcal | Carbohydrates: 20g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 155mg | Potassium: 115mg | Fiber: 2g | Sugar: 13g | Vitamin A: 614IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 2mg