Ginger + Tahini Chocolate Fridge Cake

Densely chocolatey and satisfying without even having to turn the oven on, this fridge cake comes together quickly and lasts for days. Little squares wrapped up nicely also make wonderful gifts.

The tahini adds a creamy depth, while the dark chocolate and ginger prevent it from tasting too cloyingly sweet.

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• 200g dark chocolate
• 80g smooth tahini
• 80g Ivy’s Salted butter
• 2 tbsp golden syrup
• 200g ginger biscuits
• 50g pistachios  
• 100g dried cherries
• A pinch of flaky sea salt

1. Line a 20cm square tin with baking parchment.
2. Tip the chocolate, tahini, butter and golden syrup into a heat-proof bowl and suspend over a pan of barely simmering water. Stir occasionally, until the mixture is completely smooth and melted. Remove from the heat and allow to cool slightly.
3. Meanwhile, seal the biscuits and pistachios in a zip lock bag and use a rolling pin to bash the mixture until every biscuit is broken. Don’t bash so much that the mixture becomes dusty.
4. Fold the bashed biscuit and nut mix through the melted chocolate along with the cherries until completely combined, then use a spatula to scrape everything into the prepared tin. Chill in the fridge for an hour before scattering over the salt. Return to the fridge to chill for a further 3 hours or overnight.
5. Lift the fridge cake out of the tin using the parchment before slicing into rectangles or squares. Keep covered in the fridge for up to 7 days.