16 Serves
44 Mins
Preheat your oven to 180°C. Grease a 20cm square baking tin and line the base with parchment paper.
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SalvadoranVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
138 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
22 mg / 420 mgPhosphorus
118 mg / 1,250 mgPotassium
128 mg / 4,700 mgSodium
252 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
11 g / 50 gSaturated Fat
11 g / 20 gCholesterol
123 mg / 300 mgCaffeine
0 mgNet Carbs
15 gAlcohol
0 g
In a large bowl, beat the butter and sugar until pale and creamy. Add the beaten eggs one at a time, mixing well. If the mixture begins to curdle, add a tablespoon of flour.
Sieve in the flour, baking powder, and cocoa powder. Gently fold these dry ingredients into the wet mixture using a metal spoon, then stir in the milk.
Pour the batter into the prepared baking tin, smoothing the top. Bake for 18-20 minutes until the cake springs back when lightly pressed. Allow to cool completely in the tin.
Prepare the icing by heating the chocolate, butter, and water in a saucepan over low heat until melted. Once slightly cooled, whisk in the icing sugar until smooth.
Remove the cooled cake from the tin, peel off the paper, and cut into 16 equal squares. Dip each square into the chocolate icing, then roll in the desiccated coconut. Place on a wire rack to set.
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Persian