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Dead easy chocolate & brazil nut cake


  • Place the chocolate, sugar and butter in a bowl and melt in the microwave for 2-3 mins. Mix until well combined.
  • Then place the macaroons in a large bowl, together with the chocolate mix, chopped nuts and cinnamon. Mix well.
  • Line a loaf tin with 2-3 layers of clingwrap and then pour in the cake mixture. Smooth down into one even layer, cover with more plastic and refrigerate for 2-3 hours.
  • Slice before serving.
  • from Good Food magazine, UK


  • 400 gm dark cooking chocolate, broken into pieces
  • 50 gm caster sugar
  • 100 gm unsalted butter
  • 200 gm macaroons, broken into pieces
  • 100 gm Brazil nuts, roughly chopped
  • ½ tspn ground cinnamon

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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