Chocolate & Tia Maria Fridge Cake

  • Cakes & Desserts WITH Dairy
  • Hard Dinner READY IN >60'
  • Vegetarian

Chocolate & Tia Maria Fridge Cake

Bake-free and with the addition of some Tia Maria


2 1/4 cup 70% dark chocolate
1 cup FAGE Total 2% Greek Yogurt
1 cup heavy cream
5 tbsp corn syrup
1/3 cup coffee liqueur
1/3 cup strong black coffee
1 cup mixed nuts, dried fruit and broken cookies

  • Melt the chocolate in a bowl over a pan of hot water.
  • In another bowl lightly whip the double cream then fold in the FAGE Total Greek Yogurt and put to one side.
  • Mix the coffee and coffee liqueur together in a pan and warm. Then dissolve the corn syrup in the warmed coffee mix.
  • When the chocolate has melted, pour in the coffee mix, and then fold in the mixed nuts/ dried fruit/ broken cookies.
  • Now start to fold in the cream and yogurt into the chocolate mix.
  • When the cream and yogurt is fully mixed into the chocolate pour the mixture into a 10 inch round cake tin. Refrigerate for 12 hours.
  • To serve, turn the cake out on to a board, cut into 10 portions, serve on dessert plate garnished with a sprig of mint and a dollop of FAGE Total Greek Yogurt.
  • Additional Notes: Personalize the mix of nuts, fruit and cookies using the products you have in the cupboard – or even used breakfast muesli. Also, if you don’t have any Tia Maria you could use rum or whiskey instead.
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