Chocolate tiffin recipe

Sometimes known as the rather prosaic ‘refrigerator cake’, this tiffin ticks all the boxes: rich, dark chocolate, crunchy biscuits, nutty almonds and the mouth-puckering dried sour cherries. Some days you just need chocolate. When you don’t want cake, or indeed a plain bar of the dark stuff, make this instead.

Ingredients

  Metric  Cups  Imperial 

  • 150 g dark chocolate, broken into pieces
  • 100 g unsalted butter, softened
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • 1 egg
  • 1 handful dried sour cherries (about 75g/2.5oz)
  • 1 handful toasted flaked almonds
  • 6 digestive biscuits
  • 4 shortbread fingers
  • 1 pinch sea salt (optional)
  • 1 pinch cocoa nibs (optional)
  • 5.3 oz dark chocolate, broken into pieces
  • 3.5 oz unsalted butter, softened
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • 1 egg
  • 1 handful dried sour cherries (about 75g/2.5oz)
  • 1 handful toasted flaked almonds
  • 6 digestive biscuits
  • 4 shortbread fingers
  • 1 pinch sea salt (optional)
  • 1 pinch cocoa nibs (optional)
  • 5.3 oz dark chocolate, broken into pieces
  • 3.5 oz unsalted butter, softened
  • 2 tbsp golden syrup
  • 1 tsp vanilla extract
  • 1 egg
  • 1 handful dried sour cherries (about 75g/2.5oz)
  • 1 handful toasted flaked almonds
  • 6 digestive biscuits
  • 4 shortbread fingers
  • 1 pinch sea salt (optional)
  • 1 pinch cocoa nibs (optional)

Details

  • Cuisine: British
  • Recipe Type: Chocolate
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Serves: 4

Step-by-step

  1. Line the base and sides of a 450g loaf tin with cling film (if it doesn’t stick, greasing the base with a little oil will act as an adhesive).
  2. Melt the chocolate in a heatproof bowl set over a small saucepan of simmering water, making sure that the bottom of the bowl doesn’t touch the water, then remove the bowl from the pan and set it aside to cool slightly.
  3. In a separate bowl, cream the butter with the golden syrup and vanilla for a few minutes until pale.
  4. Add the egg and beat rapidly. The mixture may split but it will come together again when you add the chocolate.
  5. Add the melted chocolate, fold everything together and add the cherries and almonds.
  6. Roughly crumble the biscuits and shortbread into chunks (if they’re too crumbly you won’t get that nice crunch when biting into the tiffin) and fold them in to make a lumpy, chocolatey mess (that’s the beauty of tiffin).
  7. If you’d like a little extra crunch, sprinkle the salt and cocoa nibs on to the bottom of the prepared tin, then spoon the tiffin mixture into the tin and press it down with the back of a spoon or spatula to level out the surface.
  8. Cover with cling film and chill in the fridge for a few hours or overnight.
  9. Cut into slices or smaller bites and keep in the fridge for up to a week.

Recipe by Solo

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