It’s Chocolate Week… Big excitement, smiles all round and women up and down the country sending out the men to grab us chocolate? Not.even.exaggerating! If you’re anything like me, the minute you hear about chocolate you want it then and there. But that’s where I’m a little different because I only like and can only tolerate the dark kind (anything else is too much dairy for me and I won’t feel good… Defeats the chocolate eating object!) so I have to send out the search parties for a proper gluten free, dark chocolate mission (call me picky…?).

So with Chocolate Week in mind and my only focus being how much dark chocolate can I fit inside my body in one week, I’ve decided to post up the ultimate indulgent recipe.

Chocolate? Biscuits? Butter? Sugar? Yes to all!!
Warning – this is NOT low fat (not sure how you would even begin to make it that way really…) so eat in moderation or share with your fellow chocolate lovers!

Rubelle’s Moon Chocolate Fridge Cake

Time to put together- 15 mins
Time to leave in the fridge- as long as you can bear to wait but it’s best over the 1 hour mark (I’ve honestly waited this long)

You will need:

2 x large bars of your choice of chocolate (200-250g bars are perfect)
1 cup of margarine or butter
1 cup of icing sugar
2 x packets of Gluten Free digestives (or if you’re going choco-crazy then use choc-chip cookies)

Instructions:

1. Crush up the packets of digestives in a bowl/with a rolling pin/in a folded tea towel/ throwing (closed packet) on the floor?! Whatever your method, get the biscuits broken into little chunks and crumbly bits (great stress reliever too…!)
2. In another bowl break up all the chocolate into small chunks
3. Place a heat proof bowl into a pan of water, fill the bowl with half the broken up chocolate and half of the butter and turn on the heat, stirring the buttery chocolate until it is completely melted
4. Turn down the heat to low and add the icing sugar to the pan
5. Remove from the heat, add the buttery chocolate to the bowl of crushed biscuits and mix everything together immediately
6. Pour the mixture into a greaseproof paper lined brownie tin, press in firmly with the back of a spoon and place into the fridge
7. Now melt the remaining butter and chocolate in the bowl, in the pan of water
8. Remove the tin of biscuit mixture from the fridge, pour the melted buttery chocolate onto the biscuit mixture and place back into the fridge for at least one hour
9. Cut into bitesized chunks and eat while fresh from the fridge

To take with you on the go, wrap in foil and keep cool.

Will keep in the fridge in foil or a tin for 5 days (before the biscuit gets too soft) but don’t keep it in a plastic container as it will sweat (not nice…!)

Enjoy!

Rubelle’s Moon