Quick chocolate & nut cake
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Serves 6
Easy
Prep: 15 mins
Cook: 5 mins
Plus chilling
A star rating of 3.3 out of 5.4 ratingsRate
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The perfect pudding for a speedy, no-cook treat
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Ultimate scones
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Ingredients
Nutrition
Units:
MetricUS
-
100g butter
-
400g dark chocolate
-
50g sugar
-
½ tsp cinnamon
-
200g macaroon
or coconut biscuits, broken into pieces
-
100g Brazil nut
roughly chopped
-
desiccated coconut
to serve
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Nutrition: per serving
-
kcal759
-
fat50g
-
saturates22g
-
carbs73g
-
sugars70g
-
fibre3g
-
protein9g
-
salt0.32g
low
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Method
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step 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.
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step 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.
Recipe from Good Food magazine, July 2005
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A star rating of 3.3 out of 5.4 ratings
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