Chocolate fridge cake with pumpkin cream

Recipe from: 5/22/1997 12:00:00 AM
Ingredients 11
Servings 0


  • 500
    milk chocolate, broken into squares
  • 625
    cream, chilled
  • 65
    icing sugar
  • 10
    vanilla essence
  • 24
    Marie biscuits (3/4 packet), crushed
  • 100
    pecan nuts, coarsely chopped
  • 65
    cold, cooked pumpkin purée
  • 1
    ground cinnamon
  • pinch nutmeg
  • few whole pecan nuts


Spray a 28 x 11 x 8 cm loaf tin with non-stick spray and line with plastic wrap. Melt the chocolate in the microwave oven. Stir until smooth and cool slightly. Whip the cream and icing sugar until stiff. Add the vanilla essence and mix lightly. Set aside 125 ml (1/2 c) of the cream mixture for the pumpkin cream. Add the chocolate and fold in well. Add the Marie biscuit crumbs and pecan nuts. Fold in lightly. Turn into the prepared loaf tin and freeze for a few hours or overnight if possible until firm. Remove the cake from the fridge about half an hour before serving so it is easier to slice. Blend all the ingredients for the pumpkin cream with the reserved cream mixture and decorate the fridge cake with the mixture. Add the final touch with pecan nut halves, if preferred. Makes a medium-sized cake.

Read more on: dairy  |  microwave

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