Chocolate bar fridge cake recipe
 Chocolate fridge cake is the ultimate easy sweet recipe. Use any chocolate bars you like for this epic treat. 300g/10½oz dark chocolate, minimum 56% cocoa solids, chopped into small pieces300g/10½oz milk chocolate, chopped into small pieces100g/3½oz unsalted butter, diced100ml/3½fl oz double cream 3 chocolate honeycomb bars, 2 left whole, 1 crushed to decorate2 chocolate bars with nougat and crispy cereal, chopped ito 4 pieces8 shortbread biscuit fingers, halved 300g/10½oz dark chocolate, minimum 56% cocoa solids, chopped into small pieces 300g/10½oz milk chocolate, chopped into small pieces 100g/3½oz unsalted butter, diced 100ml/3½fl oz double cream 3 chocolate honeycomb bars, 2 left whole, 1 crushed to decorate 2 chocolate bars with nougat and crispy cereal, chopped ito 4 pieces 8 shortbread biscuit fingers, halved 200ml/7fl oz double cream1 vanilla pod, split and seeds scraped1–2 tbsp caster sugar or icing sugar 200ml/7fl oz double cream 1 vanilla pod, split and seeds scraped 1–2 tbsp caster sugar or icing sugar 150ml/5fl oz full-fat milk40g/1½oz white chocolate, chopped into small pieces2 espresso shots 150ml/5fl oz full-fat milk 40g/1½oz white chocolate, chopped into small pieces 2 espresso shots Method To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well. Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar. To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together.To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer to a mug. Cut the cake into slices and serve with the cream and the white chocolate mocha. To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well. To make the cake, line a 1kg/2lb loaf tin with cling film. Place the dark and milk chocolates and butter in a clean glass bowl. Place the bowl over a saucepan of gently simmering water, making sure the bowl does not touch the water. Leave over the heat for a few minutes, stirring occasionally, until melted, then remove the bowl from the heat, pour in the cream and mix well. Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar. Pour half the melted chocolate mixture into the loaf tin and layer the chopped honycomb chocolate bars, the nougat bars and shortbread fingers on top. Pour the remaining melted chocolate over the top. Place in the fridge for an hour or two until completely set. Sprinkle over the crushed honeycomb bar. To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together. To make the cream, whip the cream with an electric or hand-held whisk until it holds soft peaks. Place the cream, vanilla and sugar in a bowl and gently stir together. To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer to a mug. To make the white chocolate mocha, warm the milk in a saucepan until hot but not boiling. Remove from the heat. Add the white chocolate until melted. Stir in the espresso shots and then transfer to a mug. Cut the cake into slices and serve with the cream and the white chocolate mocha. Cut the cake into slices and serve with the cream and the white chocolate mocha. Recipe tips The white chocolate mocha makes one, so you can make the amount required. Keep refrigerated when you're not eating it, as it could melt!