Recipe: Guylian Chocolate Fridge Cake

With the summer weather heating up, a cheeky little treat can be much needed, but who wants to have the oven on or be in a warm kitchen? Being able to grab something decadent from the fridge that is ready to eat, and that can be carried in a tub to take on a picnic, is just what you want. Which is where a ‘fridge cake’ comes in. But what on earth is a fridge cake?

Fridge cake, not sure whether I have made that term up or not, is basically just a no-bake cake, kind of like Tiffin. You put it in the fridge to set, rather than bake it. Then just slice up into squares when it is solid and has cooled enough.

Chocolate Biscuit Tray Bake / Fridge Cake

This delicious chocolate biscuit fridge cake (or tray bake) was created by Kate Doran from  the @thelittleloafblog. Tray bakes are the perfect dessert as they’re as easy to make as they are delicious. This chocolate biscuit tray bake hits all the right notes and is great for sharing at any summer event. Not only do you have some delicious chocolate and crunchy biscuits, but you get the sublime chocolate hazelnut flavour that comes from Guylian Sea Shells. They are such an iconic chocolate, and with them on top of the bake, they really make it look stunning, as well as adding lots of lovely flavour. 

You can get the seashell chocolates from all major retailers, including Tesco, Asda, Morrisons, Waitrose, Ocado and Sainsburys. The size box that I used retails at £5.50, but I often find offers on for them at £4.50. If you don’t fancy baking, then these on their own make an amazing dessert or will fit in your summer picnic hamper nicely. 

Here is all you need to make this for yourself:


Serves: Makes 16 biscuit squares  

*contains nuts and raw egg*


For the Chocolate Biscuit Squares:  

  • 200g dark chocolate  
  • 125g butter  
  • 85g golden syrup  
  • 1 egg (lightly whisked)  
  • 300g rich tea biscuits  
  • 75g blanched hazelnuts  

For the Finishing Touch:   

  • 100g milk chocolate  
  • 16 Guylian Sea Shells  

What to do:

For the Chocolate Biscuit Squares:  

  1. Lightly grease and line a 20cm square tin and line with non-stick baking parchment.  
  2. In a medium saucepan, gently melt the chocolate, butter, and golden syrup until smooth. Set aside to cool slightly. 
  3. In a large bowl, break the biscuits into small pieces, around 2 – 3cm wide. Add the hazelnuts. 
  4. Add the egg to the slightly cooled chocolate mixture and whisk until it thickens slightly and forms a shiny emulsion.   
  5. Pour the chocolate mixture over the biscuits and hazelnuts, stirring until all pieces are completely coated. Scrape into your prepared tin and smooth the top flat.   

For the Finishing Touch: 

  1. Melt the chocolates in a bain-marie or the microwave, then pour over the top of the biscuit cake until smooth and even. 
  2. Place the Guylian chocolate Sea Shells equal distance apart on top – each shell should sit in the middle of a square. Refrigerate until completely set (2 – 3 hours).
  3. Cut the cold biscuit cake into squares. 

Chef’s tip:

Using a sharp knife dipped in warm water will help you achieve neater edges when it comes to slicing up.   

What do you think of this recipe? My family absolutely loved these and they went down very well! It would be great to hear what you think.

*This is a collaborative post and the recipe was used with permission.

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