Chocolate Brazil Nut Cake

INGREDIENTS

100g Butter
45ml Cocoa powder
100ml Milk
2 Eggs
150g Soft brown sugar
1 Orange rind grated in PROCESSOR and Juice
150g Plain flour
5ml Baking powder
100g Brazil nuts, coarsely chopped in
PROCESSOR

METHOD

Place the butter in a saucepan with the
cocoa and milk. Bring
to the boil, turn down the heat then simmer
for about a
minute. Cool. Beat together with MINCER the
eggs and sugar
until light and fluffy then add the orange
rind and 50ml of the
juice with the cooled cocoa mixture. Sift
together the flour and
the baking powder and stir into the egg
mixture, together with
three quarters of the nuts. Pour the mixture
into a well greased
20cm square cake tin, sprinkle the reserved
chopped nuts over
the top then bake at 180’C for about 45min.
Cool on a wire
rack. Cut into squares.

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