Hey there, my friends! Gobble here, currently immersed in the flavorful world of culinary delights over at Food and Meal. Today, I’m bursting with excitement to share a delightful experience from my own kitchen – a journey that led me to discover the sheer joy of creating something sweet, simple, and utterly irresistible: Fridge Cake Bites. As the aroma of these delectable treats wafted through my kitchen, I couldn’t help but feel a surge of nostalgia and warmth. The circumstances that led me to whip up these delightful bites were both simple and heartwarming – a desire for a quick, no-bake indulgence that could effortlessly satisfy my sweet tooth. Join me on this culinary escapade as I unveil the magic behind these Fridge Cake Bites, sprinkled with personal emotions and genuine opinions. L
Fridge Cake Bites Recipes
Fridge Cake Bites
Ingredients
- 200 g digestive biscuits finely chopped
- 110 g whole pecans finely chopped
- 110 g pistachio nuts peeled and chopped
- 10 glace cherries you can replace with 20 dried sweetened cranberries as I did
- 2 ready-made meringue nests smashed up
- 150 g unsalted butter
- 1 tablespoon golden syrup replace with honey, corn syrup or maple syrup
- 200 g dark chocolate good-quality, 70% cocoa solids
Instructions
- Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and smashed meringue. Put the rest of the ingredients into a second, heatproof bowl and microwave until melted.
- Mix the contents of both bowls together and line a 12 x 8 inch container that will act as a mould, with clingfilm. Leave plenty of extra clingfilm at the edges to fold over the top. Now spoon the mixture into the container. Put into the fridge to firm up, then turn out , removing the clingfilm, and cut into chunky slices. You can top with cocoa powder or chocolate shavings.
- This cake can be kept in an airtight container for a few days and actually improves in flavour after a few days.
- If you're allergic to nuts then simply leave them out of the recipe.
Video
Notes
Nutrition
© Food And Meal
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Oven-Baked Fridge Cake Bites
To craft these irresistible Fridge Cake Bites, begin by preparing the delectable mixture. In a generously sized mixing bowl, blend together crushed biscuits, melted butter, cocoa powder, and golden syrup, ensuring a thorough amalgamation of flavors. For an added layer of texture and flavor, consider incorporating dried fruits and nuts into the mix. Press the well-combined mixture into a flat layer on a lined baking tray and allow it to set in the fridge for a minimum of 2 hours. As the anticipation builds, shift gears to the baking phase. Preheat the oven to 180°C (350°F) and retrieve the chilled fridge cake, cutting it into tempting, bite-sized pieces. Create a breading station by arranging flour, beaten eggs, and breadcrumbs in separate bowls. Now, the transformation begins. Coat each bite by rolling it in flour, dipping it in the egg, and generously coating it in breadcrumbs for a delightful crunch. Place the coated bites on a lined baking tray and bake for 15-20 minutes, or until they achieve a glorious golden brown hue, signifying their crispiness. Allow the bites to cool for a brief moment before serving. Embrace the warmth and flavor as you indulge in these freshly baked Fridge Cake Bites – a true delight for the senses!
Tips for making Fridge Cake Bites
Cooking Tips
Embarking on the journey of crafting fridge cake bites, it’s worth considering the texture of the biscuits you opt for. A good rule of thumb is to consider the contrast – the crispier the biscuit, the more delightful the eventual crunch against the softness of the chocolate will be. It’s a small joy, breaking into a fridge bite and hearing that satisfying snap.
The choice of chocolate is another avenue where emotions can play a delightful part in the process. The robust, deep notes of dark chocolate can bring forth a feeling of indulgence and sophistication, whereas milk chocolate carries a lighter, more comforting sweetness. Why not use a blend of both, creating layers of flavor that can elicit a cheerful surprise with each bite?
As you melt the chocolate, allow yourself to be wrapped up in the scents filling your kitchen. The act itself is therapeutic, stirring slowly as the glossy mixture comes together. Take care not to rush – using low heat is pivotal in ensuring the chocolate melts evenly, preventing any bitter feelings of having burnt chocolate sabotage your culinary artistry.
Combining the ingredients gently is akin to nurturing a friendship – it doesn’t have to be forceful but done with care. Embrace the freedom to weave in personal touches; perhaps a sprinkle of sea salt to heighten the taste, or a handful of dried fruit to add an unexpected tang.
After shaping the mixture into bites and letting them rest in the fridge, there’s a feeling of anticipation that grows. This is where patience plays a part, as they need time to set properly. Rushing this step can result in a less satisfying texture and can dampen the joy of your creation.
Presenting the fridge cake bites is the final act of this culinary symphony. Whether arranged artistically on a platter or served alongside a hot beverage, every small detail adds to the overall experience, bringing forth a sense of pride and accomplishment.
They say good things come to those who wait, and with fridge cake bites, this rings true. The emotional reward of sharing these treats is palpable, whether it’s a smile from a loved one or a moment of solitary contentment with your afternoon tea. There’s a whisper of the past in every bite, a childhood delight wrapped in the elegance of an adult dessert.
Serving Suggestions
For a delightful pairing with our Fridge Cake Bites, consider the tantalizing taste adventure of Curry Yakisoba. The savory curry flavors intertwine seamlessly with the sweetness of the bites, creating a symphony of contrasting yet complementary notes. Alternatively, indulge in the whimsical combination of Fridge Cake Bites and S’more Cookies, a sweet treat extravaganza that will surely satisfy any dessert lover’s cravings.
If you’re leaning towards a lighter option, the refreshing Kohlrabi Salad provides a crisp and crunchy counterpoint, adding a burst of freshness to the indulgence of the fridge cake. For those seeking a hearty and savory experience, Veal Gremolata or Steak Teriyaki presents a perfect match, as the savory elements harmonize with the sweet notes of the cake bites.
Venture into the realm of Japanese cuisine with the exquisite Yakimiso Ramen or Shio Tantanmen. The rich, savory broth complements the sweetness of the Fridge Cake Bites, creating a well-rounded dining experience. On a warmer note, pair the bites with the refreshing Pineapple Granita for a palate-cleansing interlude.
For a unique twist, explore the fusion of flavors with Shrimp Tempura, where the crispy tempura enhances the delightful texture of the fridge cake. Alternatively, indulge in the comforting warmth of Masbate Bulalo, a Filipino beef bone marrow soup that balances the sweetness of the cake bites.
FAQs of Fridge Cake Bites
- How Do I Store Any Leftovers? Leftover oven-baked fridge cake bites can be stored in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator; they’ll keep well for up to a week. Ensure that they are stored in a single layer to maintain their crispiness, and use a piece of parchment paper between layers to prevent sticking.
- Can I Freeze the Baked Fridge Cake Bites? Yes, you can freeze these bites. First, let them cool completely. Place them on a baking sheet in a single layer and freeze until solid. Transfer the frozen bites into a zip-top bag or a container with a tight-fitting lid. They can be stored in the freezer for up to 3 months. Reheat in the oven to recrisp the exterior.
- What Can I Substitute for Golden Syrup? If you don’t have golden syrup, you can substitute it with honey, corn syrup, or maple syrup. Each alternative will impart a slightly different flavor to the fridge cake bites but will work well in binding the ingredients together.
- Can I Add Other Ingredients to the Fridge Cake Mixture? Absolutely! Feel free to get creative with your add-ins. Consider ingredients like chopped chocolate bars, marshmallows, or even a swirl of peanut butter. Just be mindful of the added sweetness and adjust other ingredients accordingly to achieve a balanced taste.
- Is it Necessary to Coat the Bites in Breadcrumbs? The breadcrumb coating gives the bites a crispy texture which contrasts delightfully with the soft fridge cake interior. However, if you prefer, you can skip this step and enjoy the fridge cake chilled and cut into bites, for a truffle-like treat.
Conclusion
To conclude a blog post about Coconut Fridge Cake Bites, the writer would typically summarize the key points of the recipe, re-emphasize the ease of making the dessert, and possibly suggest variations or occasions for serving. Here’s an illustrative conclusion:
In the wanderlust of flavors and the artistry of no-bake desserts, our journey through the delightful world of Coconut Fridge Cake Bites has been nothing short of sensational. Emboldened by the tropical allure of coconut and the robust simplicity of creating these bites, we’ve uncovered a gem that transforms mere ingredients into a symphony of taste.
As echoed by Food And Meal or foodandmeal.com, the magic of these morsels is not just in their rich flavor but also in their versatility. Whether you’re orchestrating a high-tea extravaganza, packing a surprise in a lunchbox, or simply seeking solace in a sweet treat, Coconut Fridge Cake Bites rise to the occasion with splendid ease.
So as we fold our culinary expedition into the comforting embrace of our kitchens, let us carry forth the promise of these treats. May our Coconut Fridge Cake Bites be a reminder of the serendipitous beauty found in simplicity and the joyful discovery in every bite.
Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.