Brownie with marinated apricots
Roast the coconut in a dry frying pan until slightly coloured. Melt the chocolate. Add butter and let it melt in the chocolate.
Mix together the remaining ingredients for the pie and the roasted coconut.
Dispense the batter into greased individual molds and bake in oven at 200º until the cake has a dry surface and feels a little sticky in the middle.
Drain the apricots and dice into small pieces. Mix together the ingridients for the marinade. Let stand at room temperature and stir so the sugar melts.
Serve the cake with the marinated apricots and a ball of vanilla ice cream.
- 50g dark chocolate
- 50g butter, softened
- 125g sugar
- 1 egg
- 50g flour
- 420g Del Monte® Apricot
- 1 tbsp grated ginger
- 1 tbsp Del Monte® lemon, sliced
- 1/2 cup sugar
- vanilla ice cream
- 1 cup coconut