I have been a food blogger now for 8 years and absolutely being a part of the community and have made many friends over the years. Unfortunately, our little community got some upsetting news recently as we found out that Isabella of Coriander Queen has sadly died after illness at the age of 29. Isabella is not a blogger I knew that well personally but she was a well loved member of the community who always helped anyone in need and her general positive attitude was felt all through the internet.
Today, the food blogging community are all doing a tribute to Isabella by sharing a version of one of her recipe’s from her archives. The full list of all the blog posts from everyone taking part is below. I decided to remake her chocolate fridge cake as I always have the things to make this in the house and I was most intrigued as it is made in a loaf tin, not a traybake tin like I would traditionally make a Rocky Road or something similar in. I also liked how she suggested breaking up the biscuits by hand as opposed to using a rolling pin. It really does affect the texture and I will always make fridge cakes like this from now on. You do need to line the loaf tin well to ensure you can get the fridge cake out. Cling film would work fine but I like these Siliconised Loaf Liners. I have not made any major changes but I did adjust the quantities of a couple of ingredients to make it more to my personal taste.
- 300g chocolate, chopped up into chunks (I used a mix of milk and dark chocolate)
- 150g unsalted butter, cut into chunks
- 5 tablespoons golden syrup
- 100g glacé cherries, chopped
- 50g dried mixed fruit
- 12- 16 digestive biscuits, broken up into 6 - 9 pieces each
- Line a loaf tin with cling film or use a loaf tin liner if you have them
- Place a saucepan of simmering water on the stove and place a heatproof bowl above it. Put the chocolate and butter into the bowl and allow to melt gently over a medium heat stirring frequently.
- Once melted, take the bowl off the simmering water and set aside for a couple of minutes.
- Add in the golden syrup, cherries, dried fruit and broken up digestive biscuits and give it a stir to ensure everything is coated in the chocolate mixture. Put into the lined loaf tin, cover the top with cling film and place in the fridge until it is set firm. I would leave it for at least 6 hours but overnight is better.
- Once set up, cut into slices and enjoy. The fridge cake will keep in the fridge for a few days (if it lasts that long!)
Thank you Isabella for your wonderful recipes and positive mental attitude. You will be greatly missed by everyone in the food blogging community xxx
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You can find all my fellow blogger’s sharing a tribute to Isabella below:
Easy 5 ingredient pesto tomato tart on Amuse Your Bouche
Globe artichoke with balsamic dip on Natural Kitchen Adventures
Cider, apple and sausage casserole on Farmersgirl Kitchen
Chocolate orange oat bars on Veggie Desserts
Peanut butter chocolate chip cookies on Tin and Thyme
Arancini (risotto balls) on Coffee & Vanilla
Rich coffee cupcakes on BakingQueen74
Gingerbread cupcakes with orange buttercream on The Veg Space
Marmalade and ginger loaf cake on The Crafty Larder
Ginger and oat cookies on Kavey Eats
Amatriciana pasta on Kitchen Sanctuary
Treacle tart on Patisserie Makes Perfect
Crispy fried halloumi on Supper In The Suburbs
Chocolate almond butter cookies on Rough Measures
Eggless chocolate chip cookies on Simply Sensational Food
Boozy decadent hot chocolate on Fab Food 4 All
Easy no bake blackberry cheesecakes on Casa Costello
Best coriander / cilantro recipes on Fuss Free Flavours
Easy gingerbread popcorn snack on Celery & Cupcakes
Elderflower and vodka cocktail slush on The Hedgecombers
Fruit flapjacks on The Petite Cook
Roasted spiced pumpkin seeds on Hungry Healthy Happy
Lemon drizzle loaf cake on Penne For Your Thoughts
Chicken ramen on It’s Not Easy Being Greedy
Stuffed Nutella cookies on Munchies And Munchkins
Easy Berry Compote on Eats Amazing
Caipirinha on Lovely Appetite