In the silent haven of my kitchen, where the soft hum of the refrigerator sings the continuous lullaby, there lies a hidden gem – Fridge Cake Bites. Ah, these petite delights are akin to stolen moments of indulgence, where each bite is a narrative echoing the silent, harmonious waltz of flavors and textures. Let’s embark together on this journey where simplicity meets extravagance, where every ingredient weaves a silent sonnet of culinary artistry.
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
Ingredients:
For the Fridge Cake:
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 2 tablespoons cocoa powder
- 2 tablespoons golden syrup
- 50g raisins or other dried fruits (optional)
- 50g chopped nuts (optional)
For the Oven-Baked Coating:
- 100g all-purpose flour
- 2 eggs, beaten
- 100g breadcrumbs
Instructions:
Prepare the Fridge Cake Mixture:
- Combine the Ingredients:
- In a large mixing bowl, combine the crushed biscuits, melted butter, cocoa powder, and golden syrup. Mix them thoroughly until the ingredients are well combined. If desired, stir in the dried fruits and nuts to add extra texture and flavor.
- Set the Mixture:
- Press the mixture into a flat layer on a lined baking tray. Place it in the fridge and let it set for at least 2 hours.
Prepare for Baking:
- Preheat the Oven:
- Preheat the oven to 180°C (350°F).
- Cut into Bites:
- Remove the fridge cake from the refrigerator and cut it into bite-sized pieces.
- Prepare the Breading Station:
- Place the flour, beaten eggs, and breadcrumbs in separate bowls. This will be your breading station.
Bread and Bake the Bites:
- Coat the Bites:
- Roll each bite in the flour, dip it in the egg, and then roll it in the breadcrumbs until it’s fully coated.
- Bake:
- Place the coated bites on a lined baking tray. Bake for 15-20 minutes or until they are golden brown and crispy.
- Cool and Serve:
- Let the bites cool for a few minutes before serving. Enjoy them warm!
Tips for making Fridge Cake Bites
Cooking Tips
Tips and Tricks for the Best Results
- Even Coating: Ensure each bite is evenly coated with flour, egg, and breadcrumbs. This not only helps in achieving a uniform golden brown color but also ensures that the fridge cake inside is well-encased and retains its moisture.
- Temperature Control: Avoid opening the oven frequently as this can lower the temperature and affect the baking time and quality of the bites. Use an oven thermometer to maintain accurate temperature control.
- Quality Ingredients: Use high-quality cocoa powder for a richer flavor, and ensure that the butter is unsalted to control the sodium content.
Common Mistakes to Avoid
- Overmixing the Fridge Cake: Be gentle when mixing the fridge cake ingredients. Overmixing can make it dense, impacting the overall texture.
- Overbaking: Keep a close eye during the baking process. Overbaked bites can become too hard and lose their delightful contrast in textures.
- Insufficient Chilling Time: Allow the fridge cake sufficient time to set before cutting it into bites and baking. This ensures that the bites hold their shape and don’t crumble during the coating and baking process.
Serving Suggestions
- Recommend Sides, Garnishes, or Beverages
Pair these scrumptious bites with a cold glass of milk to balance the richness, or a scoop of vanilla ice cream for a classic twist. The creamy, cool textures of the ice cream or milk complement the warm, crispy bites impeccably. If you’re looking to add a burst of freshness, consider a sprinkle of powdered sugar or a drizzle of raspberry coulis over the top for a touch of sweetness and color. The tartness of the raspberry will cut through the richness, offering a balanced flavor profile.
- Different Ways to Serve the Dish
Serve these bites on a platter with a selection of dipping sauces. Consider a rich chocolate sauce, a tangy berry compote, or even a dollop of whipped cream for guests to indulge in. For a more refined presentation, place each bite in a mini cupcake liner and arrange them on a decorative tray, garnished with fresh mint leaves or edible flowers. You can also serve these as a dessert canapé during cocktail parties or family gatherings; their bite-sized nature makes them perfect for such occasions.
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.
Unleash your inner baker with our oven-baked fridge cake bites recipe! Crispy, creamy, and utterly irresistible – try it today and make your tastebuds dance!
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.