Lithuanian Chocolate Fridge Cake (Tinginys)
A classic Lithuanian no-bake dessert made with chocolate, condensed milk, and crunchy biscuits.
About this recipe
A traditional Lithuanian refrigerator cake that comes together without turning on the oven. Rich chocolate, buttery biscuit pieces, and sweetened condensed milk combine into a dense, sliceable dessert that's easy enough for beginners yet satisfying enough for any celebration. Simply mix, chill, and enjoy.
Scale servings, start hands-free Cook Mode, save this recipe, or add ingredients to your shopping list.
Scales every ingredient instantly.
Ingredients
For 20 servings
- 🧈200 g Unsalted butter
- 🥛400 g Sweetened condensed milk
- 🍫50 g Dark chocolate
- 🍫 2 tbsp Unsweetened cocoa powder
- 🍪 400 g Digestive biscuits
Instructions
7 steps · 30 minutes active
- 1
Break the biscuits
Snap the digestive biscuits into small bite-sized pieces and place them in a large mixing bowl. Don't crush them into fine crumbs you want a mixture of small chunks that will give the finished cake its signature texture.
Tip: Pieces around 1–2 cm create the best balance between crunch and softness. - 2
Melt the chocolate mixture
In a large saucepan over low heat, combine the butter, dark chocolate, sweetened condensed milk, and cocoa powder. Stir continuously until the butter and chocolate have completely melted into a smooth, glossy mixture.
Tip: Keep the heat low to prevent the chocolate from scorching. - 3
Slightly thicken the mixture
Once the mixture begins to gently bubble around the edges, continue stirring for another 1–2 minutes. This helps create a slightly thicker consistency that binds the biscuits more effectively.
2 minutesWhip (soft peaks) - 4
Coat the biscuits
Remove the saucepan from the heat and immediately pour the chocolate mixture over the broken biscuits. Fold everything together until every biscuit piece is evenly coated.
Tip: It's perfectly fine if a few biscuit pieces crumble during mixing, they'll help hold everything together. - 5
Prepare the tin
Line a loaf tin or rectangular baking pan with baking parchment, leaving enough paper over the edges to help lift the cake out later. Transfer the biscuit mixture into the tin.
Tip: Smile, you are about to finish the dessert! - 6
Press and level
Firmly press the mixture into the tin using the back of a spoon or a flat-bottomed glass. Smooth the surface and eliminate any air pockets for clean slices later.
360 minutesTip: Placing another sheet of parchment on top makes pressing easier and keeps everything neat. - 7
Chill until firm
Cover the tin and refrigerate for at least 6 hours, preferably overnight, until the cake has fully set. Once firm, lift it from the tin using the parchment, slice into portions, and serve chilled.
360 minutesTip: For the cleanest slices, warm the knife under hot water and wipe it dry between each cut.
Nutrition Facts
Per serving · 20 servings per recipe
| Calories | 380 kcal |
|---|---|
| Protein | 6 g |
| Total Carbohydrates | 36 g |
| Dietary Fiber | 1 g |
| Total Sugar | 26 g |
| Total Fat | 24 g |
Percent Daily Values are based on a 2,000 calorie diet. These values are estimates and may vary based on specific ingredients used.
Pastry Chef Tips
Tested notes from our kitchen.
For perfectly neat slices, warm a sharp knife in hot water, wipe it dry, and clean the blade between each cut.
Choose biscuits that aren't overly sweet. Since condensed milk already provides plenty of sweetness, a lightly sweet biscuit creates a more balanced flavor.
Prepare the cake the day before serving whenever possible. An overnight chill gives it a firmer texture and allows the biscuit pieces to soften just enough for the best bite.
Frequently Asked Questions
Common questions about this recipe.
Can I make Tinginys ahead of time?+
Yes. This dessert is ideal for making in advance. It can be refrigerated for up to one week in an airtight container.
Can I freeze this cake?+
Absolutely. Wrap the cake tightly or store it in a freezer-safe container for up to 2 months. Thaw it overnight in the refrigerator before serving.
What biscuits work best?+
Digestive biscuits are the traditional choice in many modern versions, but rich tea biscuits or graham crackers also work well. Slightly less sweet biscuits help balance the richness of the condensed milk.
Can I use milk chocolate instead of dark chocolate?+
Yes. Milk chocolate creates a sweeter, creamier flavor, while dark chocolate gives the cake a deeper cocoa taste and helps offset the sweetness.
Why didn't my cake set properly?+
This is usually caused by insufficient chilling time or butter with a lower fat content. Refrigerate the cake for at least 6 hours, preferably overnight, and use full-fat butter for the firmest texture.
Can I add nuts or dried fruit?+
Definitely. Chopped hazelnuts, walnuts, almonds, raisins, or dried cranberries are all popular additions that add extra texture and flavor while keeping the recipe true to its homemade spirit.
Pastry chef specializing in laminated doughs, macarons, and modern French classics.
View all recipes by Camille →Related Recipes
Other desserts you might enjoy.
