Recipe courtesy of Jamie Oliver
Save Recipe Print
Total:
22 min
Prep:
5 min
Inactive:
2 min
Cook:
15 min
Yield:
4 servings
Level:
Easy

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.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Chocolate Chip Cookies

Recipe courtesy of Food Network Kitchen

Lemon Bundt Cake with Chocolate Glaze and Candied Lemon

Recipe courtesy of Giada De Laurentiis

Beehive Cake

Recipe courtesy of Basque Boulangerie Cafe

Chocolate Peanut Butter Cup Cookies

Recipe courtesy of Ree Drummond

Red Velvet Cake

Recipe courtesy of Bobby Flay

Strawberry Shortcake Cake

Recipe courtesy of Ree Drummond

Chocolate Frosting

Recipe courtesy of Giada De Laurentiis

Sweet Dreams Chocolate Fudge Candy

Recipe courtesy of Max Brenner

Browse Reviews By Keyword