This no-bake cake may look decadent, but we鈥檙e going to let you in on a little secret鈥 It鈥檚 actually just a grown-up version of chocolate crispy cake. It involves rich dark chocolate (we鈥檝e been eating lots of this since we found out that聽eating chocolate makes you smarter), melted and made even more sinful with the addition of honey, butter and cream. (We didn鈥檛 say this was going to be healthy. Check out these lightened-up desserts if that鈥檚 what you鈥檙e looking for!)聽Mix it all together with crackers, cranberries and pistachios, and squish it into a loaf tin. It鈥檚 easy, it鈥檚 delicious and it wouldn鈥檛 look out of place in a posh coffee shop. Yum!

Make this nutty chocolate fridge cake for pistachio day!

Ingredients:
Serves 12
鈥斅8 ounces dark chocolate

鈥斅3 Tablespoons heavy cream

鈥斅4 Tablespoons butter, softened

鈥斅4 Tablespoons honey

鈥斅6 ounces digestive biscuits (or graham crackers)

鈥斅犅 cup shelled pistachios

鈥斅2/3 cup dried cranberries

鈥斅1 Tablespoon cocoa powder (for sprinkling)

Pistachio and cranberry fridge cake Ingredients

Instructions:

1. Double-line a two-pound loaf tin with plastic wrap so the wrap hangs over the sides.

2. Break the chocolate into small pieces and place in a large microwavable jug or bowl. Melt in the microwave in 30-second bursts (stirring in between each burst). Once melted, stir in the butter, honey and cream until the butter has melted (if it鈥檚 not melting, put it back in the microwave for another 30 seconds).

3. Roughly break up the biscuits and place in a large bowl with the pistachios and cranberries. Pour over the chocolate mixture and stir together until thoroughly combined. Keep in mind: It鈥檚 fine to break up the biscuits a little while stirring, but try not to break them into crumbs.

4. Spoon the mixture into the prepared loaf tin. Push down with the back of a spoon, then fold the overhanging plastic wrap on top to completely cover the cake. Squash down the cake further so it鈥檚 flat and there are minimal gaps.

5. Refrigerate for at least two hours, then remove from the fridge, unwrap and turn the cake over onto a cutting board. Sift the cocoa powder over the top and cut into slices using a sharp knife.

Any leftover cake can be wrapped and stored in the refrigerator for up to four or five days.

Pistachio and cranberry fridge cake Step 1

Double-line a two-pound聽loaf tin with plastic wrap so the wrap hangs over the sides.

Pistachio and cranberry fridge cake Step 2 collage

Break the chocolate into small pieces and place in a large microwavable jug or bowl. Melt in the microwave in 30-second bursts (stirring in between each burst). Once melted, stir in the butter, honey and cream until the butter has melted (if it鈥檚 not melting, put it back in the microwave for another 30 seconds).

Pistachio and cranberry fridge cake Step 3 collage

Roughly break up the biscuits and place in a large bowl with the pistachios and cranberries. Pour over the chocolate mixture and stir together until thoroughly combined. Keep in mind: It鈥檚 fine to break up the biscuits a little while stirring, but try not to break them into crumbs.

Pistachio and cranberry fridge cake Step 4 collage

Spoon the mixture into the prepared loaf tin. Push down with the back of a spoon, then fold the overhanging plastic wrap on top to completely cover the cake. Squash down the cake further so it鈥檚 flat and there are minimal gaps.

Pistachio and cranberry fridge cake Step 5

Refrigerate for at least two hours, then remove from the fridge, unwrap and turn the cake over onto a cutting board. Sift the cocoa powder over the top and cut into slices using a sharp knife.

Make this nutty chocolate fridge cake for pistachio day!

Serve with coffee or a nice cup of tea!

Make this nutty chocolate fridge cake for pistachio day!

What鈥檚 your favorite no-bake treat? Tweet us聽@BritandCo!