The Fair Trade Cook Book
The FAIRTRADE COOKBOOK
Fair Trade Recipes for a Fairer World

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