Quick chocolate & nut cake

Quick chocolate & nut cake

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(3 ratings)

Prep: 15 mins Cook: 5 mins Plus chilling


Serves 6
The perfect pudding for a speedy, no-cook treat

Nutrition and extra info

Nutrition: per serving

  • kcal759
  • fat50g
  • saturates22g
  • carbs73g
  • sugars70g
  • fibre3g
  • protein9g
  • salt0.32g
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  • 100g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 400g dark chocolate
  • 50g sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 200g macaroon or coconut biscuits, broken into pieces
  • 100g Brazil nut, roughly chopped
  • desiccated coconut, to serve


  1. Line a 900g loaf tin with a double layer of cling film. Melt the butter, chocolate and sugar in the microwave on medium for 2-3 mins or in a bowl set over a pan of simmering water over a low heat. Stir in the cinnamon, macaroons or the coconut biscuits and nuts.

  2. Pour the mixture into the prepared tin, smooth over the surface with a knife and cover completely with cling film. Leave in the fridge to set for at least 2 hrs. To serve, set on a plate, remove cling film and sprinkle with desiccated coconut. The cake is fairly rich, so slice into thin pieces and serve with fresh fruit or ice cream if you like.

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Comments (3)

alicec294's picture

Very rich, but was a hit! I think next time I would put digestive biscuit in it to give it a bit more crunch. Probably won't do again for a while as so calorific, but a nice treat!

joleex's picture

I made this and thought it was absolutley lovely. It is VERY rich, but if you like dark chocolate, then this is a winner. My boyfriend loves this. You do only need small slices, but it is great for serving with coffee at a dinner party.

ninagupta's picture

Easy to make but far too rich for "cake" or pudding (I can take a lot of sweetness but found this only edible in small fudge-chunk pieces). Cant see why it needs the extra sugar at all, if I made it again (which I cant justify having just spotted the horrific calorie content!) Id definately leave that out.

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