Recipes
Coconut chocolate truffle igloo cake
This rich no-bake fudge cake is covered in a festive marshmallow fluff and coconut coating
This rich no-bake fudge cake is covered in a festive marshmallow fluff and coconut coating
Cook: 1 Hour
Serves: 23
Price: 27p per serving
Nutritional Information
Each 72g serving contains
Energy
1305kj
312kcal
1305kj
312kcal
16%
Fat
16.6g
16.6g
High
24%
24%
Saturates
5.8g
5.8g
High
29%
29%
Sugars
28.8g
28.8g
High
32%
32%
Salt
0.53g
0.53g
Med
9%
9%
of your reference intake.
Typical energy values per 100g:
1812kj/433kcal
Typical energy values per 100g:
1812kj/433kcal
Ingredients
12 x Baker’s Selection Triple Chocolate Muffins
400g tub Betty Crocker Chocolate Fudge Icing
½ plain ring doughnut
213g jar Marshmallow Fluff or 200g Asda Vanilla Flavour Frosting
50g desiccated coconut
3 x George Home Mini Sparklers, to decorate
Method
1
Crumble the chocolate muffins into a large bowl.
2
Microwave the chocolate fudge icing in its tub for 30 secs at 800W. Pour over the muffin crumbs.
3
Mix together to form a stiff, fudgy paste.
4
Line a 1L round bowl with 2 layers of clingfilm. Put the mixture into the lined bowl.
5
Pack it down firmly so the top is flat. Chill in the fridge for 1 hr or until set firm.
6
Turn the cake out onto a serving plate and peel away the clingfilm. Position the doughnut half against the base of the cake to create the igloo ‘door’.
7
Spread the cake and doughnut with a thick layer of the marshmallow fluff or vanilla frosting, taking it inside the doughnut hole and right down to the plate.
8
Scatter the coconut in a generous layer all over the top and sides of the igloo to cover the marshmallow. Press it around the base with a palette knife and sprinkle more on the plate.
9
As an optional step, you can make the icing polar bear to decorate your cake.
10
Sit the bear next to the cake before serving. Light the sparklers at the table.