A decadent dessert that goes great with a good cup of coffee.
225 g plain chocolate
225 g butter
2 eggs, beaten
25 g caster sugar
225 g digestive biscuits
To decorate
75 ml double cream
Glace cherries
Walnut halves
Grease a 6 inch cake tin with detachable base. Break up chocolate and put in a bowl over saucepan of simmering water to melt. Melt butter gently in another pan. Beat eggs with sugar in bowl. Pour in melted butter in a study stream, beating continuously. Now blend in melted chocolate. Break up digestive biscuits into small pieces; fold into chocolate. Turn mixture into cake tin; chill overnight in the refrigerator.
To serve, stand cake tin on a canister at least 2 inches smaller than the base of the tin. Push the tin carefully down onto the table, leaving the base with the cake on the canister. Slide it onto a serving plate and decorate with piped whipped cream, cherries and walnut halves.
**use unsalted butter and bitter sweet chocolate
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