Quick chocolate & nut cake

Name: Quick chocolate & nut cake
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 6
Cuisine: Global
Ingredients: 100 grams butter; 400 grams dark chocolate; 50 grams sugar; 1 teaspoons cinnamon; 200 grams macaroon or coconut biscuits, broken into pieces; 100 grams Brazil nut, roughly chopped; 1 serving desiccated coconut, to serve

If you have around 20 minutes to spend in the kitchen, Quick chocolate & nut cake might be a great gluten free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe makes 6 servings with 793 calories, 9g of protein, and 65g of fat each. This recipe covers 22% of your daily requirements of vitamins and minerals. If you have coconut biscuits, desiccated coconut, sugar, and a few other ingredients on hand, you can make it. A few people really liked this dessert.

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.

Ingredients you will need

Chocolate

Biscuits

Cinnamon

Coconut

Butter

Sugar

Water

Nuts

Equipment you will use

Microwave

Bowl

Frying Pan

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.

Ingredients you will need

Desiccated Coconut

Fresh Fruit

Ice Cream

Equipment you will use

Knife

Equipment

Ingredients

Servings:

100grams

butter 400grams

dark chocolate 50grams

sugar 1teaspoons

cinnamon 200grams

macaroon or coconut biscuits, broken into pieces 100grams

Brazil nut, roughly chopped 1serving

desiccated coconut, to serve

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cake. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. You could try NV Johnson Estate Cream Sherry. Reviewers quite like it with a 5 out of 5 star rating and a price of about 19 dollars per bottle.