Quick chocolate & nut cake

Recipe uploaded by

Emma Lewis

2 ratings

Recipe by Emma Lewis

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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.

Per serving

759 kcalories, protein 9g, carbohydrate 73g, fat 50 g, saturated fat 22g, fibre 3g, salt 0.32 g

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• Jonathan

  05 October 2008

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• Nina

  06 June 2009

  Nina rated and commented on this recipe

  

  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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Ingredients

• 100g butter
• 400g dark chocolate
• 50g sugar
• ½ tsp cinnamon
• 200g macaroons or coconut biscuits, broken into pieces
• 100g Brazil nuts , roughly chopped
• desiccated coconut , to serve

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 15 mins

Cook 5 mins

Ingredients

• 100g butter
• 400g dark chocolate
• 50g sugar
• ½ tsp cinnamon
• 200g macaroons or coconut biscuits, broken into pieces
• 100g Brazil nuts , roughly chopped
• desiccated coconut , to serve

Per serving

759 kcalories, protein 9g, carbohydrate 73g, fat 50 g, saturated fat 22g, fibre 3g, salt 0.32 g

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