- Level: Easy
- Total: 22 min
- Prep: 5 min
- Inactive: 2 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1024
- Total Fat
- 79 g
- Saturated Fat
- 32 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 9 g
- Sugar
- 44 g
- Protein
- 13 g
- Cholesterol
- 80 mg
- Sodium
- 168 mg
- Level: Easy
- Total: 22 min
- Prep: 5 min
- Inactive: 2 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1024
- Total Fat
- 79 g
- Saturated Fat
- 32 g
- Carbohydrates
- 80 g
- Dietary Fiber
- 9 g
- Sugar
- 44 g
- Protein
- 13 g
- Cholesterol
- 80 mg
- Sodium
- 168 mg
Ingredients
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.
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