Ingredients:
1 cup dried apricots
1/2 cup pistachio kernels
500 gr dark chocolate chopped
100 gr butter chopped
395 gr condensed milk
1/2 cup strand coconut
Icing:
50 g butter
1 1/2 cups icing sugar
2 tablespoons orange juice
Method:
cut the apricots in half and mix them with the pistachios. Melt the chocolate with the butte and condensed milk, stirring well until smooth. Quickly stir in the apricots and pistachios and pour into a greased, pepered 23 cm loose bottomed cake tin ( or a square brownie tin).
mix butter, icing sugar and orange juice. spread on cake.
Press the coconut on top. Cover and refrigerate. Cut into thin wedges
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