Directions:
- Break the biscuits into small pieces directly into a large bowl. Add the pecans, pistachio nuts, cherries and bits of meringue. Put the rest of the ingredients, except the cocoa powder, into a bowl and put over a pan of simmering water on low heat to melt.
- Mix the ingredients together and place in the container which acts as your mold. To help with turning out, line a 12 by 8-inch (30 by 20 centimeter) container with cling film, first leaving plenty of extra film at the edges to fold over the top.
- Leave in the refrigerator to firm up then turn out and cut into chunky slices. This cake can be kept in an airtight container and actually improves after a couple of days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.28 Kcal (185 kJ) | ||
| Calories from fat | 23.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.65g | 4% | |
|---|---|---|---|
| Cholesterol | 2.82mg | 1% | |
| Sodium | 17.4mg | 1% | |
| Potassium | 21.1mg | 0% | |
| Total Carbs | 5.21g | 2% | |
| Sugars | 3.79g | 15% | |
| Dietary Fiber | 0.31g | 1% | |
| Protein | 0.46g | 1% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 0.3mg | 2% | |
| Calcium | 5mg | 0% | |
| Amount Per 100 g | |||
| Calories | 450.72 Kcal (1887 kJ) | ||
| Calories from fat | 242.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.94g | 4% | |
|---|---|---|---|
| Cholesterol | 28.72mg | 1% | |
| Sodium | 177.12mg | 1% | |
| Potassium | 214.76mg | 0% | |
| Total Carbs | 53.05g | 2% | |
| Sugars | 38.53g | 15% | |
| Dietary Fiber | 3.12g | 1% | |
| Protein | 4.68g | 1% | |
| Vitamin C | 0.6mg | 0% | |
| Vitamin A | 0.1mg | 0% | |
| Iron | 3mg | 2% | |
| Calcium | 50.6mg | 0% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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