Ultimate scones
Learn the secret of making perfect scones every time, with Angela Nilsen's ultimate recipe
Quick chocolate & nut cake
Serves 6
Easy
Prep:
Cook:
Plus chilling
The perfect pudding for a speedy, no-cook treat
Skip to ingredients
- 100g butter
- 400g dark chocolate
- 50g sugar
- ½ tsp cinnamon
- 200g macaroonor coconut biscuits, broken into pieces
- 100g Brazil nutroughly chopped
- desiccated coconutto serve
Nutrition: per serving
- kcal759
- fat50g
- saturates22g
- carbs73g
- sugars70g
- fibre3g
- protein9g
- salt0.32glow
Method
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.
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.
