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The Fair Trade Cook Book

Chocolate Refridgerator Cake

This recipe was submitted on behalf of the sixth form of Bartholomew School, Oxford, U.K. .
A.K.A. Chocolate Goo, according to year 8.
Suffice to say, it doesn't decay in the fridge, but it doesn't keep either, at least not in our house.

Darky Divine Chocolate Wrapper Darkly Divine Chocolate from the Day Chocolate Company is excellent for this recipe.

Well, here's to a happy birthday:
Fairtrade Happy Birthday Cake

Ingredients

150 gm FAIRTRADE Plain Chocolate
125gm Butter
1 (Hen's) Egg
25 gm FAIRTRADE Sugar
125 gm approx Digestive Biscuit
FAIRTRADE Sources
Chocolate
Sugar
Raisins

Method

Melt the butter and chocolate together in a saucepan over a low heat.
Tip: or put a pyrex bowl over a pan of simmering water to melt the chocolate.
Beat the egg and sugar together in a bowl or jug until foamy, then gradually add the chocolate mixture.
Break the biscuits into small pieces and stir in (along with raisins or sultanas if including).
Grease a 6 inch loose bottomed cake tin. (A 7 1/2 inch diameter works just fine as well).
Tip in the mixture and press it well down with the back of a spoon or similar.
Decorate with spare cherries.
Chill in the fridge overnight (or for about 12 hours).

To serve

Turn onto a plate, and slice.

Variations

Replace 50 gm of the biscuits with 50 gm FAIRTRADE Raisins.
A number of Fairtrade ingredients could be inserted. It is probably best to stick with not-too-chewy dried fruit such as sultanas and raisins.
Substituting Traidcraft Ginger Stem cookies for the digestive biscuits does NOT work.