8 oz (225 g) potatoes, mashed
8 oz (225 g) plain chocolate
3 medium eggs
3/4 cup + 2 Tbls (175 g) Sugar
1 cup (225 g) butter, melted
2 tsp coffee essence
2 tbsp dark marmalade, heated and sieved
8 oz (225 g) digestive biscuits, finely crushed
1/2 cup (50 g) 2 oz ground almonds
2 oz (50 g) almond flakes toasted
8 oz (225 g) plain chocolate
3 medium eggs
3/4 cup + 2 Tbls (175 g) Sugar
1 cup (225 g) butter, melted
2 tsp coffee essence
2 tbsp dark marmalade, heated and sieved
8 oz (225 g) digestive biscuits, finely crushed
1/2 cup (50 g) 2 oz ground almonds
2 oz (50 g) almond flakes toasted
method
1. Line an 18 cm (7 in) loose bottomed cake tin with greased paper.
2. Melt the chocolate in a basin over a pan of hot water.
3. Beat the eggs and sugar until light and creamy.
4. Fold in the melted chocolate, butter, coffee essence, marmalade, potatoes, crushed biscuits and ground almonds.
5. When well mixed, pour into the cake tin and refrigerate for at least 4 hours.
6. Carefully remove from the tin, discarding the greaseproof paper.
7. Decorate by scattering the toasted almond flakes on top.
2. Melt the chocolate in a basin over a pan of hot water.
3. Beat the eggs and sugar until light and creamy.
4. Fold in the melted chocolate, butter, coffee essence, marmalade, potatoes, crushed biscuits and ground almonds.
5. When well mixed, pour into the cake tin and refrigerate for at least 4 hours.
6. Carefully remove from the tin, discarding the greaseproof paper.
7. Decorate by scattering the toasted almond flakes on top.
serving amount
serves 8
rate this recipe
more information
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
