Quick Chocolate & Nut Cake
Indulge in a decadent treat with this rich and creamy chocolate coconut and Brazil nut fridge cake. The luscious combination of dark chocolate, crunchy macaroons, and chopped Brazil nuts creates a satisfying texture that is beautifully enhanced by a hint of cinnamon. Finished off with a sprinkle of desiccated coconut, this chilled dessert is perfect for satisfying your sweet cravings.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
5M
Prep Time
PT15M
Yield
Serves 6
Nutrition
- Calories: 759 calories
- Fat Content: 50 grams fat
- Saturated Fat Content: 22 grams saturated fat
- Carbohydrate Content: 73 grams carbohydrates
- Sugar Content: 70 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 9 grams protein
- Sodium Content: 0.32 milligram of sodium
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