Haly
06-04-2009, 23:37
A few people were lucky enough to try this recipe at the weekend so thought I'd post it up :)
Preheat oven to 180C (160 if fan oven)
Melt about 180g chocolate - can be cooking chocolate or something
special like Bournville - over hot water, or in microwave (carefully),
and spread over an 18cm square or 22x15 rectangle (or similar)
loose-bottom or shallow cake tin, lined with buttered or grease-free
paper (it's important to line it, or it sticks!)
Cool, then put in the fridge until hard. Which seems odd since you're
going to put it in the oven, but it has to be pretty solid before the
next stage.
Meanwhile stir together 175g dessicated coconut and 100g sugar, then
make a well in the middle and put in two medium eggs. Stir the
mixture till the egg is mostly mixed in then beat for a minute or two
until it's well blended, and spread evenly on top of the chocolate.
Put in the oven and bake for about 20 minutes, or until golden on top.
Remove from oven. Mark squares on the top with a sharp knife while
warm, but leave in the tin until cold, then cut firmly through the
chocolate at the bottom.
The weekend bounty cake was a tad rushed so it was done slightly differently, which meant it fell apart too easily, but this method does stay solid and awesome :D
Preheat oven to 180C (160 if fan oven)
Melt about 180g chocolate - can be cooking chocolate or something
special like Bournville - over hot water, or in microwave (carefully),
and spread over an 18cm square or 22x15 rectangle (or similar)
loose-bottom or shallow cake tin, lined with buttered or grease-free
paper (it's important to line it, or it sticks!)
Cool, then put in the fridge until hard. Which seems odd since you're
going to put it in the oven, but it has to be pretty solid before the
next stage.
Meanwhile stir together 175g dessicated coconut and 100g sugar, then
make a well in the middle and put in two medium eggs. Stir the
mixture till the egg is mostly mixed in then beat for a minute or two
until it's well blended, and spread evenly on top of the chocolate.
Put in the oven and bake for about 20 minutes, or until golden on top.
Remove from oven. Mark squares on the top with a sharp knife while
warm, but leave in the tin until cold, then cut firmly through the
chocolate at the bottom.
The weekend bounty cake was a tad rushed so it was done slightly differently, which meant it fell apart too easily, but this method does stay solid and awesome :D