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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 7 |
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A rich chocolate and almond cake in a puff pastry - delicious! Serves 6-8. Ingredients:
370g pkt puff pastry, thawed |
125g (4oz) chocolate cake crumbs ( i used chocolate chip slices 6 in a box, i weighed them and crumbled them into crumbs) |
50g (2oz) ground almonds |
125g (5oz) flaked almonds |
50g (2oz) glacé cherries, chopped |
2 eggs |
60ml (3 tbs) clear honey |
5ml (1 tsp) almond or vanilla essence |
8 cadbury flake from the 99 pack ( or 4 large ones cut in half) |
also, you will require |
a baking tray, lightly greased |
Directions:
1. Roll pastry into an oblong measuring 25 x 30cm (10 x 12 inches).
2. Mix the cake crumbs and ground almonds with 3/4 of the flaked almonds and the cherries.
3. Beat eggs, 2 tablespoons of honey and essence together, mix into dry ingredients.
4. Spread the filling over the pastry and lay the eight Flakes in pairs down the centre, leaving a narrow border.
5. Brush border with water and fold over the side sealing the edges and ends.
6. Place on the baking tray with the fold underneath.
7. Brush with warm honey and sprinkle with remaining nuts.
8. Bake at Gas Mark 4, 180°C, 350°F for 30-45 minutes until golden brown. Cover if necessary to avoid burning.
9. Serve warm or cold. (I prefer it cold)
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