NZ Forest Native Birds

No Bake Chocolate Fudge Cake

A great treat for children to make. Also a quick, easy way to turn plain, boring biscuits (cookies) from the supermarket into something that both adults and children will enjoy. Chances are everyone will enjoy them so much you might be lucky to get a piece yourself! The biscuits don’t even have to be all the same variety.

I had been searching for a recipe for this type of cake for ages before obtaining this one. Most recipes already on the Internet that call themselves fudge cake aren’t remotely like fudge in either looks or taste. The only change I made to the recipe, apart from using metric instead of Imperial measurements, was to increase the cocoa from 1 tablespoon to 3.

125 gm butter
½ cup sugar
2 TB milk
3 TB cocoa
250 g biscuits: arrowroot, round wine, super wine, etc.
60 g dates

Heat the butter, sugar, milk and cocoa together until butter is melted. You can do this in either a microwave or on the stove top. Stir it after taking it off the heat to make sure the ingredients are well combined.

Either crush the biscuits in a plastic bag, using a rolling pin, and chop the dates finely or process both together in a food processor. Pour the crumbs and dates into the melted mixture and mix well. Press into a greased sponge roll tin and place in refrigerator to set. It is probably best to cut the cake into squares before it is fully hardened.

Almost any sort of biscuit can be used. I have even used chocolate chip biscuits that also had a coating of chocolate on the bottom. In this case I reduced the butter to 100 gm. The resulting product looked a lot more like real fudge than when I use plain biscuits.

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