Chocolate tiffin (no bake fridge cake)

Chocolate tiffin is a delicious no bake fridge cake made using chocolate, crushed biscuits, sultanas plus a number of other ingredients. It is easy to make and is perfect for lunchboxes, bake sales or simply to enjoy with a cup of tea or coffee.

It is a no bake tray bake, or rather a traybake which does not require baking. Whatever the name, I'm sure you will enjoy it.

In this easy tiffin recipe I have topped the tiffin with marbled dark and white chocolate as I like the effect. It is not difficult to do but you could top with a simple layer of chocolate if you prefer.

If you are looking for other ideas for no bake treats you could take a look at chocolate date and nut bars, chocolate quinoa bites, chocolate dates or chocolate rum truffles.

The things I like about this chocolate tiffin are:

• It is made using common storecupboard ingredients.
• This recipe is foolproof with very little that can go wrong.
• It is easy to make and even children can get involved.
• And most importantly this chocolate fridge cake really does taste as good as it looks.

This chocolate tiffin recipe will make around 25 servings, 4cm by 6cm in size.

Ingredients

For this chocolate tiffin recipe you will need the following:

To make the base:

• 150g butter - use either salted or unsalted depending on your preference and what you have in your fridge. You could substitute a type of margarine suitable for melting if you prefer.

• 85g demerara sugar - demerara will contribute a sweet caramel flavour to the tiffin.

• 3 tablespoons honey - if you don't have honey you could use golden syrup instead.

• 225g plain biscuits - such as rich tea, Marie or digestives. If you are in the US I understand that graham crackers are suitable for making tiffin.

• 100g sultanas - you could substitute other dried fruits such as raisins, dried blueberries or glacé cherries.

• 75g cocoa powder - use a good quality cocoa powder with a high cocoa content, ideally 70% or more, for a rich chocolatey flavour.

For the topping:

• 120g dark chocolate - use a good quality chocolate which is suitable for melting.

• 80g white chocolate - again, use a good quality white chocolate suitable for melting.

Equipment needed

In addition to normal kitchen equipment you will need a 30cm by 20cm (or equivalent size) non-stick cake tin.

How to make tiffin

Break the biscuits into small pieces (but not to a complete powder) and transfer to a large bowl. This can easily be done by placing the biscuits in a plastic bag and crushing with a rolling pin.

Add the sultanas and cocoa powder to the biscuit crumbs and mix.

Measure the butter, demerara sugar and honey into a medium sized saucepan. Heat gently until the butter has melted and the sugar dissolved.

Add the butter/sugar/honey mixture to the dry ingredients and mix well.

Line a 30cm by 20cm (or equivalent) tin with non-stick lining paper. Spoon the tiffin mixture into the tin, pressing firmly with the back of a spoon un til it is well compacted.

Place in the freezer for about 15 minutes, then move to the fridge for around a couple of hours or until it has set.

How to melt the dark and white chocolate

Microwave method - The dark chocolate can be melted in a microwave at half power at intervals of no more than 30 seconds at a time. Stir between each burst of power and continue until all the chocolate has melted and there are no lumps. This method is suitable for the dark chocolate but the white chocolate can burn easily using this method. While it may work, it is risky and I recommend using the hot water method below to melt the white chocolate.

Hot water method - Alternatively, the chocolate can be melted in a heatproof bowl over a pan of hot water. This method is suitable for both the dark and white chocolate. Select a size of bowl and pan where the bowl can sit above the level of the hot water without touching it. Bring the water to a boil slowly, and simmer gently, stirring the chocolate regularly until it has all melted and there are no lumps.

To create the marbled chocolate topping

Remove the chilled tiffin cake from the tin and carefully remove the lining paper.

Spread the dark chocolate over the top of the whole of the cake. Using a teaspoon, drizzle irregular lines of white chocolate over the dark chocolate while the dark chocolate is still wet. Drag the end of a skewer through both colours of melted chocolate (taking care not to pierce the cake) to create the marbled effect.

Leave until the chocolate has set.

Cut into squares using a sharp knife before refrigerating.

Storage

Store the chocolate tiffin cake in an airtight container in a cool place where it can be kept for several days. Alternatively, store in the fridge, particularly during hot weather.

The tiffin can also be cut into squares and frozen either in a plastic tub or sealed bags, where it can be kept for up to around two to three months. Defrost individual portions at room temperature and then store in an airtight container.

Tips

1. When breaking the biscuits make sure some small pieces remain to add texture to the tiffin.
2. If you want to save time you could cover with a simple chocolate topping rather than a marbled topping.
3. Cut into squares before refrigerating. When the chocolate has been chilled it is more likely to crack when it is cut.

FAQs

Other easy no bake recipes