400g/14oz dark chocolate
½ tsp cinnamon
200g/8oz macaroons or coconut biscuits, broken into pieces
100g/4oz Brazil nuts, roughly chopped
desiccated coconut, to serve
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.