Choconut Triangles

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Oven Temp: 180 deg Celsius


200g Dark chocolate couverture

3 Eggs

¾ cup Castor sugar

60g Butter, melted

½ cup Cranberries, chopped

2¼ cup Dessicated coconut

Icing sugar or cocoa powder for dusting



1 Preheat oven at 180 deg Celsius. Grease and line a rectangular/square cake tin with paper.

2 Place chocolate in medium heatproof bowl to stand over simmering water, stir till chocolate melted

3 Place melted chocolate into prepared tin, spreading it our evenly to set

4 Beat eggs and sugar with electric beaters till pale and creamy

5 Fold in butter, chopped cranberries and coconut

6 Pour into chocolate lined cake tin and smoothen surface

7 Bake for 15-20 minutes until top is golden brown

8 Cool, chill for at least 1 hour for chocolate to set

9 Peel away paper and cut into triangles with a hot knife

10 Dust with either icing sugar or cocoa powder 

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