The sign in the cooler door said “Fridge Cake” and the wedge on the plate looked like a miniature stacked stone wall mortared together with chocolate.

We were in, of all places, a plant nursery in Devon, England getting a snack in their lovely cafe. I took the last piece of this intriguing dessert and greedily went to dissect and devour it at one of the outdoor tables. Each bite was crunchy and chocolatey like a candy bar and I detected a raisin or two in the mix that added chew to the texture and sweetness to the flavor.

Back home, I came up with this recipe, which is wickedly delicious and super easy to make.

SALTED CARAMEL CHOCOLATE BISCUIT CAKE

10 oz. bittersweet chocolate

10 tablespoons butter, cut in 2″ pieces

2 tablespoons Lyle’s Golden Syrup

1 7.5 oz. package Petit Beurre, coarsely chopped

1 cup slivered almonds, toasted

2-3 tablespoons best quality caramel sauce

1/2 teaspoon flake sea salt

Line a loaf pan with waxed paper. Put chocolate, butter and syrup in a microwave safe bowl and microwave on high in 15 second bursts, stirring after each one, until ingredients are melted together and smooth. Fold in cookies and almonds and scrape into prepared pan.

Refrigerate for several hours until cake is chilled and solid.

Place a plate over the loaf pan and carefully invert the cake onto it, remove the plastic wrap. Heat the caramel sauce in the microwave until just pourable. Using a teaspoon, drizzle the caramel over the surface of the cake in a decorative crisscross pattern. Sprinkle evenly with the flake salt. Use a sharp, serrated knife to cut the cake in thin slice.

Yield: 8-10 servings