Mint and pistachio chocolate fridge cake from Essential Ottolenghi: A Collection (page 288) by Yotam Ottolenghi

  • mint dark chocolate
  • rum
  • Show all ingredients...

  • EYB Comments

    Requires refrigeration for 2-3 hours. Can substitute raisins or dried fruit of your choice for sultanas, flavoured chocolate of your choice for mint dark chocolate, biscuits of your choice for digestive biscuits, nuts of your choice for pistachio nuts, and liqueur of your choice for rum.

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires refrigeration for 2-3 hours. Can substitute raisins or dried fruit of your choice for sultanas, flavoured chocolate of your choice for mint dark chocolate, biscuits of your choice for digestive biscuits, nuts of your choice for pistachio nuts, and liqueur of your choice for rum.

  • Ro_ on January 01, 2020

    I love chocolate and mint together, so this was a winner for me. I pretty much followed the instrutions but subbed dried cranberries for the sultanas since that's what I had. The texture and overall taste of the finished cake was great. Unfortunately not a lot of my household likes mint and chocolate together, so I'll definitely try it with a different flavoured chocolate another time to appeal more to them, as suggested in the recipe blurb.

  • kitchen_chick on October 27, 2018

    Great chocolate dessert. When first mixing the ingredients, it seemed like the chocolate sauce barely coated the graham crackers-nut-fruit mix and made a loose matrix of a "cake", but the graham crackers swell while the cake is setting in the fridge and helps create the solid bars when fully set. I know some people really don't like raisins. You can use other fruit, but I also found the raisins fairly unobtrusive.

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