Choco­late, co­conut and raisin fridge cake

Woman's Own - - Food | Let’s Bake -

Serves 20 You will need

225ml co­conut milk 250g dark choco­late, bro­ken into squares 3tbsp golden syrup 400g short­bread bis­cuits 125g raisins 85g dried co­conut pieces, roughly chopped 75g pis­ta­chios, roughly chopped To dec­o­rate 15g raisins 15g dried co­conut pieces 15g pis­ta­chios, roughly chopped 50g milk choco­late, melted

How to do it

1 Put the co­conut milk, dark choco­late and syrup in a pan over a low heat. Once it be­gins to melt, stir from time to time. Re­move from the heat and mix un­til smooth. 2 Crush half the short­bread bis­cuits in a food pro­ces­sor, and roughly chop the re­main­der. Mix the crushed short­bread with the melted dark choco­late un­til well com­bined, then add the chopped short­bread, raisins, dried co­conut and pis­ta­chios. Mix well, then scrape into a lined and greased loose-bot­tomed tin. Leave in the fridge to cool and firm up for at least 1 hour. 3 Re­move from the tin, sprin­kle over the raisins, co­conut and pis­ta­chios, and driz­zle over the cooled melted choco­late. Cut into small squares.

Calo­ries 267 Fat con­tent 16g (10g sat­u­rates) Freez­able Yes

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