Ingredients
100g/4oz butter
400g/14oz dark chocolate
50g/2oz sugar
½ tsp cinnamon
200g/8oz macaroons or coconut biscuits, broken into pieces
100g/4oz Brazil nuts, roughly chopped
desiccated coconut, to serve
Method
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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.
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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.
