The best tiffin ever may sound like a bit of a tall claim, but I consider myself somewhat of an expert. This sour cherry and almond chocolate biscuit cake really is a force to be reckoned with. Think crunchy biscuits combined with roasted almonds and sour cherries covered in dark milk chocolate mixed with amaretto, butter and a little syrup. There, I’ve given the game away already.
When it comes to writing up the monthly #WeShouldCocoa entries, it’s almost inevitable I end up with chocolate cravings. Last month, it was a photo of tiffin that made me cave in. This classic no-bake treat, otherwise known as fridge cake or chocolate biscuit cake has been around a long time. It’s said to have been invented in Scotland in the early 1900s. Scotland has a lot to answer for when it comes to biscuit temptation.
Tiffin is an Indian word for snack, so I’m assuming this is where the name came from. It’s a mix of biscuit and chocolate ganache with a variety of optional extras thrown in. Simple as it is, it’s one of my favourite sweet things to eat – ever.
The Best Tiffin Ever
A mix of 38% milk chocolate with a little dark chocolate thrown in makes for something slightly more sophisticated than your average child’s overly sweet fridge cake. The addition of Amaretto makes it even more so. Golden syrup helps the mixture hang together; I only added a touch to the mix as I don’t like my tiffin to be too sickly. A soupçon of butter helps to create a rich unctuous creation with a silky mouth feel, so that had to go in too.
I’ve tried various biscuits in my time when making this delicious no-bake chocolate treat, but I think the traditional digestives work the best. They are crunchy, easy to break up and are not overly sweet.
Raisins are the traditional dried fruit to throw into a tiffin mix, but I wanted something that would offset the sweetness of the chocolate, syrup and digestives. Sour cherries fit the bill handsomely. It’s really important to make sure the cherries are sour ones as it’s the contrast between sweet and sour that makes this the best tiffin ever. As it happened I had some sour cherry chocolates left over from Christmas, so I used these instead of the dried fruit I would normally add.
Green & Black’s used to do a gorgeous sour cherry chocolate bar. I don’t know why they stopped making it, but I miss it sorely.
For added crunchiness and to complement the cherries and amaretto, I reckoned toasted almonds were a must. I was absolutely right and my sour cherry and almond concoction really is the best tiffin ever.
I used a large silicone mould to set my tiffin in as I wanted thinnish pieces which I thought would be fun to break up by hand into various sized pieces. However, it would work just as well in a smaller sized pan and then cut into squares or rectangles when set.
Other Tiffin Recipes You Might Like
- Bounty full chocolate biscuit birthday cake via Tin and Thyme
- Caramel rocky road via Curly’s Cooking
- Chocolate orange tiffin via Sneaky Veg
- Chocolate quinoa crunch bars via Rough Measures
- Childhood chocolate tiffin via Lost in Food
- Creme egg biscuit cake via The Gluten Free Alchemist
- Lemon sherbert tiffin (gluten-free) via Tin and Thyme
- Pecan and maple ginger tiffin via Tin and Thyme
- Super fruity chocolate tiffin via Family Friends Food
- Treat yourself chocolate tiffin via Farmersgirl Cook
- Tunnock’s Teacake rocky road via Foodie Quine
- White chocolate Oreo fridge fudge via Chez Maxima
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this sour cherry and almond chocolate biscuit cake, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it.
The Best Ever Tiffin. PIN IT.
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The Best Tiffin Ever – The Recipe
The Best Tiffin Ever
- 75 g unsalted butter
- 1 heaped tbsp golden syrup
- 1 tbsp amaretto
- 200 g milk chocolate - 32% or higher
- 50 g dark chocolate - 70% or higher
- 200 g digestive biscuits
- 25 g flaked almonds - toasted
- 50 g dried sour cherries or 100g sour cherry dark chocolates
- Place the butter and syrup into a pan over a low heat.
- Break up the chocolate and add to the pan. Turn off the heat. Leave for a few minutes to melt, then stir until completely combined.
- Place the biscuits in a large bowl and bash with the end of a rolling pin until they are in various sized pieces with a few crumbs. Alternatively, you could use a plastic bag, but I prefer not to use plastic when I can get away with it.
- Toast the almonds in a dry frying pan until golden, if you haven't done so already, and stir into the biscuits along with the sour cherries or sour cherry chocolates, if using.
- Pour the melted chocolate mixture over the biscuits and stir until everything is well coated.
- Pour into a 20 or 22cm buttered square pan and leave in a cool place for a couple of hours to set.
- Cut into whatever sized slices you like or break haphazardly with your hands.
The best tiffin ever is my entry to this month’s #WeShouldCocoa. If you’re making anything with chocolate in March, do join in.
This sour cherry & almond chocolate biscuit cake also goes to #CookBlogShare with Easy Peasy Foodie.