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Chocolate and Tia Maria fridge cake


Serves: 12-14
timePrep time: 20 mins
timeTotal time:
Chocolate and Tia Maria fridge cake
Recipes adapted from Total Greek Yoghurt Cookbook by Sophie Michell (Kyle Books, £19.99).Photograph by Emma Lee

Chocolate and Tia Maria fridge cake


Serves: 12-14
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
408Kcal
Fat
24gr
Saturates
15gr
Carbs
41gr
Sugars
32gr
Fibre
1gr
Protein
5gr
Salt
0.1gr

Sophie Michell

Sophie Michell

Sophie Michell of TV's Cook Yourself Thin is Britain's youngest female Executive Chef at Belgraves Hotel. Sophie's passion for gastronomy has always centred on a wide array cuisines, quality ingredients and nutrition.
See more of Sophie Michell’s recipes
Sophie Michell

Sophie Michell

Sophie Michell of TV's Cook Yourself Thin is Britain's youngest female Executive Chef at Belgraves Hotel. Sophie's passion for gastronomy has always centred on a wide array cuisines, quality ingredients and nutrition.
See more of Sophie Michell’s recipes

Ingredients

  • 300g-500g good-quality dark chocolate, about 70% cocoa solids, broken into pieces (if 
you prefer a super-chocolaty dessert, use the full 500g)
  • 250ml double cream
  • 250g 2% low-fat Greek yogurt, plus extra to serve
  • 75ml strong black coffee
  • 75ml Tia Maria
  • 5 tbsp glucose syrup
  • 200g shortbread biscuits, roughly broken
  • 100g glacé cherries

Step by step

Get ahead
Make up to two days ahead, chill. It freezes well, too.
  1. Place the chocolate in a large heatproof bowl over a pan of barely simmering water. Stir occasionally until the chocolate has melted.
  2. In a separate bowl, lightly whip the double cream, then fold in the yogurt. Set aside.
  3. Mix the coffee and Tia Maria together in a small pan and warm through. Add the glucose syrup 
and stir to incorporate.
  4. When the chocolate has melted, pour in the coffee mix, and 
then fold in the broken biscuits and cherries. Now start to fold the cream and yogurt into the chocolate mix until everything is well combined. Pour the mixture into a greased 24cm round springform cake tin, that has 
been lined on the base with 
baking paper. Smooth the surface and chill overnight.
  5. To serve, turn the fridge cake 
out onto a board and cut into 
slices and serve with dollops 
of yogurt.
Chef quote
Rich with a boozy boost, this needs no cooking, so is easy to rustle up.

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