Coconut chocolate almond cake great for using up leftover chocolate

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

Ingredients

• self raising flour sieved – 150 g – 1 + ⅓ cup
• eggs – 3
• chocolate – 100 g – 5/8 cup
• desiccated coconut flakes – 100 g – 1 + 1/8 cup
• flaked almonds – 100 g – 1 + 1/4 cup
• vanilla essence – 1 tsp
• butter – 150 g – 2/3 cup
• sugar – 100 g – 1/2 cup

Instructions

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.

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