Pistachio and tahini chocolate fridge cake recipe
This no-bake cake is layered with flavour and texture, with crunchy toasted seeds and pops of sharpness from the dried fruit. The ginger cookies add a sweet warmth to the cake, which is best eaten chilled from the fridge.
You could slice the rectangles into three little squares to serve as petits-fours after dinner.
For a delicious twist on this cake, you could also replace the dark chocolate with dark mint chocolate, and dark orange chocolate would work well too.
Ingredients
- 200 g dark chocolate (minimum 70% cocoa solids)
- 100 g tahini
- 3 tbsp golden syrup
- 80 g pistachios, roughly chopped, plus a handful to decorate
- 40 g dried cranberries
- 40 g golden raisins
- 30 g pumpkin seeds, toasted
- 30 g sesame seeds, toasted
- 200 g ginger snap cookies, roughly broken (these are generally vegan, but do check the packet to be sure, if you are making this cake vegan)
- 0.5 tsp fine sea salt
- 7.1 oz dark chocolate (minimum 70% cocoa solids)
- 3.5 oz tahini
- 3 tbsp golden syrup
- 2.8 oz pistachios, roughly chopped, plus a handful to decorate
- 1.4 oz dried cranberries
- 1.4 oz golden raisins
- 1.1 oz pumpkin seeds, toasted
- 1.1 oz sesame seeds, toasted
- 7.1 oz ginger snap cookies, roughly broken (these are generally vegan, but do check the packet to be sure, if you are making this cake vegan)
- 0.5 tsp fine sea salt
- 7.1 oz dark chocolate (minimum 70% cocoa solids)
- 3.5 oz tahini
- 3 tbsp golden syrup
- 2.8 oz pistachios, roughly chopped, plus a handful to decorate
- 1.4 oz dried cranberries
- 1.4 oz golden raisins
- 1.1 oz pumpkin seeds, toasted
- 1.1 oz sesame seeds, toasted
- 7.1 oz ginger snap cookies, roughly broken (these are generally vegan, but do check the packet to be sure, if you are making this cake vegan)
- 0.5 tsp fine sea salt
Details
- Cuisine: Middle Eastern
- Recipe Type: Chocolate
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 0 mins
- Serves: 12
Step-by-step
- Break the chocolate into 2cm (¾-inch) pieces and place in a heatproof bowl with the tahini and golden syrup.
- Put 2cm (¾ inch) of water into a saucepan and bring to a gentle simmer. Place the chocolate bowl over the top of the saucepan, making sure the base of the bowl doesn’t touch the water. Stir until the chocolate is melted.
- Remove from the heat and mix through the pistachios, dried fruit, and toasted seeds.
- Roughly chop the cookies, then stir into the melted chocolate along with the salt.
- Pour the chocolate mixture into a 20 x 20 xm (8 x 8-inch) pan lined with baking paper, sprinkle over the rest of the pistachios, cover with cling film and chill in the fridge for at least 3 hours or overnight.
- Slice into 12 rectangles and serve slightly chilled.
This recipe is from Middle Eastern Sweets: Desserts, Pastries, Creams & Treats by Salma Hage. Published by Phaidon, £24.95. Photography by Liz and Max Haarala Hamilton.
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