• 100g dark chocolate (minimum 65%)
• 60g digestive biscuits, roughly chopped
• 50g cocoa powder
• 50g brown sugar
• 1 egg yolk
• 50g virgin coconut oil
• 40g roughly chopped almonds
• 50g roughly chopped dried figs
• 15ml port wine
Step by step:
Place chocolate and coconut oil in a heatproof bowl. Place over a saucepan of simmering water. Stir gently. When melted, add sieved cocoa, port and whisked yolk. Fold until well combined and smooth.
Meanwhile, in a large bowl mix chopped biscuits, sugar, almonds and figs. Fold in the melted chocolate mixture.
Place mixture on a sheet of baking paper, cover and roll into a sausage shape. Tie the ends and refrigerate until solidified. Slice and serve.
Words and images by Stella Pereira
Stella Pereira is a cook, cake designer and artist, originally from Portugal and now living in Cambridge.
Visit her website at www.littlecakepot.com