4 servings
Ingredients:
150 g digestive biscuits
100 g pecans
100 g pistachio nuts
10 glace cherries
2 ready made meringue nests, crumbled into small pieces
150 g butter
1 tablespoon golden syrup
200 g good quality chocolate
Cocoa powder, for dusting
Method:
- Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.
- Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 30x20 cm container with cling film, first leaving plenty of extra film at the edges to fold over the top.
- Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.
hey try this chocolate cake,
INGREDIENTS
220 grams plain flour
60 grams cocoa powder
1 3/4 teaspoons baking powder
1/2 teaspoon bicarb.soda
1/2 teaspoon cinnamon
300 grams soft unsalted butter
500 grams brown sugar
3 large eggs
1 1/2 teaspoons vanilla
260 millilitres guinness(foam not included)
114 grams chopped pecans
INSTRUCTIONS
preheat oven 160oC/180oC
grease cake tin
sift flour,cocoa ,baking powder,bicarb soda and cinnamon in a bowl
in mixer beat butter until creamy add sugar,keep beating,add eggs one at the time,add vanilla
add dry ingredients,alternating guinness
add pecans
bake 70-75 min.cool cake in tin on rack for 20min.