Three-layer cake named after the Canadian of the same name the city in which it was first cooked in the middle of XX century. The cake does not require baking, each layer is prepared separately and freezes. The basis of the cake is tender coconut macaroons, which are then covered with cream of peanut butter and chocolate ganache. Cook Nanaimo in large form, and after it hardens, cut into small bars and serve with tea or coffee. Share with friends: 
Time: 1 hour. Difficulty: Easy Quantity: 60 cakes. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Chocolate cake
- 110 gr. butter
- 1/4 Art. Sahara
- 1/3 Art. cocoa
- 1 large egg, beaten
- 1 and 3/4 Art. chopped graham crackers
- 1 tbsp. sweet coconut flakes
- 0.5 tbsp. finely chopped blanched almonds
Peanut butter layer
- 1/3 Art. softened butter
- 1/3 Art. peanut butter
- 0.5 tbsp. powdered sugar
Chocolate glaze
- 120 gr. dark chocolate chopped
- 2 tbsp. l (30 gr.) Butter
Recipes with similar ingredients: shortbread cookies, dark chocolate, Cocoa, Peanut Butter, Coconut, Almonds
Recipe preparation:
- Cover a mold or casserole measuring 20 x 20 cm. With aluminum foil so that its long edges hang from the walls of the form.
- To make a sandy backing, put the creamy oil in a medium heat resistant bowl. Pour into the pan on a few centimeters of water and bring to a moderate-low heat to boiling. Place the bowl on top so that it does not touch the water. Once the butter has melted, add sugar and cocoa, and mix. Add the egg and heat, stirring constantly with a whisk, until the mixture does not become warm to the touch and does not thicken the tongue (it should be about the consistency of hot fudge), about 6 minutes. Remove from the water bath and add chopped crackers, coconut and nuts (leave the water in the pan to melt the chocolate). Put the mixture in the prepared form and press.
- Peanut layer: in a medium-sized bowl with whisk butter, peanut butter and powdered sugar until light weight. Put the filling on the cookie and place into the freezer while preparing the chocolate icing.
- Chocolate icing: put chocolate and butter in medium heat bowl and place in a pan with slowly boiling water. Heat, stirring occasionally, until obtaining a homogeneous mass. Remove from heat and cool slightly. Or put chocolate and butter in a microwave bowl. Melt in a microwave at a power of 50% for about 1 minute. Stir and continue heating for about 1 minute, until chocolate does not completely melt.
- When the frosting cools, but is still liquid, pour it onto chilled peanut butter and gently smooth pastry shovel. Put in a freezer at 30 minutes.
- Remove from the freezer and serve for 5 minutes before serving. room temperature. Pull the edges of the foil and shift to chopping board. Cut with a sharp knife into squares of size 2.5 see Serve chilled or room temperature cakes. The finished cake can be wrapped, without removing from the form, in food film, then foil and store in the freezer for 1 months.
