The Easiest Cake Ever
150 g/ 5.3 oz butter
250 g/ 8.8 oz butter biscuits (Leibnitz, I prefer the whole wheat version)
100 g/ 3.5 oz unsweetened coconut flakes
200 g/ 7 oz chocolate chips or roughly chopped chocolate of choice (not too sweet)
200 g/ 7 oz almonds or other nuts
200 g/ 7 oz heavy cream
250 g/ 8.8 oz unsweetened condensed milk (4% fat)
Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
Place the butter into a metalic bowl and put it in the oven while you weigh all the ingredients. Crush the biscuits in the food processor or with your hands, they don't have to be completely fine, some larger pieces here and there are ok. Roughly chop the almonds with a large knife. Or use the food processor to do this, just make sure that the almonds are very roughly chopped.
Lay a square baking dish of 25x30 cm/ with overlapping baking paper. Pour the melted butter into the dish and move the dish around to help the butter spread all over the pan. Sprinkle the crushed biscuits evenly in the pan. Over the biscuits, sprinkle the coconut flakes, then the chocolate chips and then the almonds or nuts.
Mix the heavy cream and the condensed milk together and carefully pour over the cake.
Bake the cake for about half an hour or until set. Let cool in the pan for about half an hour. Carefully remove it from the pan helping yourself with the overlapping baking paper and place it on a wire rack to cool completely.
Cut into small pieces and serve.