Nutty Fridge Cake is a modern American recipe for a classic no-bake cake of cantucci biscuits and nuts bound with a mix of butter, syrup and chocolate that's poured into a loaf tin and set in the refrigerator. The full recipe is presented here and I hope you enjoy this classic American version of: Nutty Fridge Cake.
Break the cantucci biscotti into small pieces then combine in a bowl with the chopped nuts and dried fruit before mixing thoroughly to combine.
In the meantime, combine the butter, golden syrup and chocolate in the top of a bain-marie (double boiler) set over simmering water and cook, stirring constantly, until the ingredients melt and combine. Pour the chocolate and butter mix into the biscuit and nut mix. Stir to combine then spoon into a greased loaf tin lined with clingfilm (plastic wrap), ensuring you press the mixture well into all the edges. Fold over the overhanging clingfilm then transfer to the refrigerator and chill for about 2 hours, or until completely set.
After this time, use the clingfilm to help ease the cake from the tin. Dust with cocoa powder before slicing and serving. The cake will store in the refrigerator for up to a week.
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