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" There&amp;#039;s nothing like a homemade chocolate cake to wow dinner-party guests, but on a hot summer day, the last thing you want to do is turn on the oven. The answer: Try one of these decadent chocolate fridge cakes. Made without flour and eggs and packed with cookies and nuts, these rich loaves take just 10 minutes to prepare. And they need no baking, as they set in the refrigerator. The three variations here call for different types of chocolate\u2014semisweet, bittersweet and white. No matter what chocolate you choose, just use top-quality brands. And be sure to make the cakes far ahead of time. Although they will have set after about eight hours, it takes 24 hours for the flavors to really develop. You can even make the cake two days before serving; just be sure to store it in an airtight container in the refrigerator\u2014preferably an opaque one so that no one is tempted to nibble!  Semisweet Chocolate, Amaretti and Apricot Fridge Cake  28 amaretti cookies 3/4 cup dried apricots, sliced  16 oz. good-quality semisweet chocolate, broken into pieces 12 tbsp. (3/4 cup), unsalted butter 1 tbsp. golden syrup* 1 tbsp. rum   Line a 81/2-by-41/2-inch (6-cup) loaf tin with plastic wrap, leaving enough extra plastic to fold over the edges. Break amaretti cookies into small pieces directly into a large bowl. Add the apricots. In a heatproof bowl over a pan of simmering water, combine the chocolate, butter, golden syrup and rum, stirring until chocolate is melted. Remove from the heat. Combine melted chocolate mixture with cookies and apricots and transfer to the lined loaf tin. Pack down well and place in refrigerator for 24 hours (can be taken out of the pan and transferred to an airtight container once set, after about 8 hours). To serve, remove cake from the refrigerator about 30 minutes ahead of time and transfer to a plate. To slice, use a serrated knife. Serves 12.   *Tate &amp;amp;amp; Lyles Golden Syrup is available at many supermarkets and some specialty-food stores. Light corn syrup can be substituted, but it lacks the rich vanilla-and-caramel flavor of golden syrup. Alternatively, omit altogether.  Bittersweet Chocolate and Hazelnut Fridge Cake   32 graham crackers (one pack less one sheet of 4 crackers from a 14.4-oz. box) 10 to 12 glac\u00E9 cherries, halved 1/2 cup whole hazelnuts, halved 16 oz. good-quality bittersweet chocolate,broken into pieces 12 tbsp. (3/4 cup), unsalted butter 2 tbsp. golden syrup  2 tbsp. sugar Cocoa powder (optional)  Prepare cake as in the previous recipe, replacing the dried apricots with cherries and hazelnuts. When preparing the melted chocolate mixture, add the golden syrup and sugar and omit the rum. Dust the cake with cocoa power, if desired. Serves 12.  White Chocolate, Pistachio and Ginger Fridge Cake  28 small gingersnap cookies 1/2 cup shelled, skinned pistachios, halved 16 oz. good-quality white chocolate, broken into pieces  12 tbsp. (3/4 cup), unsalted butter 1 tbsp. golden syrup  1 tbsp. rum  Prepare cake as in first recipe, replacing the apricots with pistachio nuts. Serves 12. "^^<http://www.w3.org/2001/XMLSchema#string>
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