Quick chocolate & nut cake
The perfect pudding for a speedy, no-cook treat
Recipe uploaded by
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Plus chilling- 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.
- 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, sugar 70g, salt 0.32 g
Recipe from Good Food magazine, July 2005.
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http://www.bbcgoodfood.com/recipes/2159/
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 15 mins
Cook 5 mins
Plus chillingIngredients
- 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, sugar 70g, salt 0.32 g
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05 October 2008
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31 March 2011
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