Do you have leftover Easter chocolate? Here is an idea for a quick and easy cake to rustle up in no time.
I have mixed together chocolate, coconut and almond flakes for a crumbly and tasty cake which goes perfectly with a scoop of ice cream, creme fraiche or cream.
I normally use dark chocolate in my bakings but this time I have used a mixture of both.. some leftover "Kinder" eggs from my children and some dark chocolate too. I am saying this as the quantity of sugar for this recipe might vary: if you are using mainly dark and less sugary chocolate you might prefer to add slightly more sugar. Just taste the cake mixture before baking it.
- Prep Time : 15 minutes
- Cook Time : 30 minutes
- Yield : 6
Whip the eggs with the sugar until soft and creamy. Add the vanilla essence.
In a sauce pan melt the butter and let it cool down before adding it to the eggs with the flour, the coconut and the almond flakes.
Put the chocolate in a ceramic bowl and let it melt over a sauce pan of simmering water. Add it to the cake mixture and mix well.
Pour the mixture onto a baking tin lined with parchment paper measuring approx 31 x 21 cm or 12 x 8 inch. Bake at 180C of 350F for about 30 to 35 minutes. Check with a tookpick and if it is still too wet inside leave it in the oven for a few more minutes.
Let the cake cool down and sprinkle it with vanilla powdered sugar or you can make a frosting if you wish.