This is an easy to make, joyous to eat chocolate ‘cake’!


It gets its name from not being cooked, but rather set in the refrigerator. This is a dessert that was served at my parents restaurant. It is essentially – once cut up – more akin to a chocolate bar.


  • 250g digestive biscuits, broken into pieces
  • 150g milk chocolate
  • 150g dark chocolate
  • 100g unsalted butter
  • 150g golden syrup
  • 25 g raisins (sultanas or currants)
  • 25 g nuts (eg almonds, hazelnuts, walnuts, peanuts etc)


  1. Line an 18 cm shallow flan tin with food wrap, leaving extra food wrap hanging over the sides.
  2. Melt both types of chocolate, butter, and golden syrup in a heatproof bowl set over a pan of simmering water.
  3. Remove from the heat and stir in the broken biscuits and raisins.
  4. Spoon the mixture into the tin. Level the surface by pressing it down, then leave to cool.
  5. Put the tin in the fridge for 1-2 hours to set.
  6. To serve, turn out the cake and peel off the food wrap. Cut the cake into slices. (Around the size of a Mars bar, for example.)