Monday, July 19, 2010

chocolate and nut refrigerator cake

100g butter, chopped
400g dark chocolate, broken into pieces
50g caster sugar
1/2 tsp ground cinnamon
200g macaroons or coconut biscuits, broken into pieces
100g brazil nuts, roughly chopped

1) Line a loaf tin with a double layer of cling film. Melt the butter and chocolate and sugar in a bowl set over a pan of simmering water over a low heat. Stir in the cinnamon, macaroons or 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 to set in the fridge for at least 2 hours.
3) Sprinkle with coconut, if liked before serving.

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