Chocolate Coffee Refrigerator Slice recipe
ingredients
30 ml (2 level tbsp) instant coffee granules
3 tbsp (60 ml) brandy
125 g (4 oz) plain chocolate
1 stick (8 Tbsp)115 g (4 oz) butter, softened
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
2 egg yolks
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
1/2 cup (50 g) 2 oz chopped almonds, toasted
about 30 boudoirs (sponge fingers)
3 tbsp (60 ml) brandy
125 g (4 oz) plain chocolate
1 stick (8 Tbsp)115 g (4 oz) butter, softened
1/3 cup (50 g) icing sugar (confectioners sugar), sifted
2 egg yolks
1 1/4 cup (1/2 pint) 300 ml fresh whipping cream
1/2 cup (50 g) 2 oz chopped almonds, toasted
about 30 boudoirs (sponge fingers)
accompaniments
(you may also need these recipes)
method
1. Make up the coffee granules with 200 ml (7 fl oz) boiling water and stir in the brandy; cool.
2. Break up the chocolate and melt in a small basin with 15 ml (1 tbsp) water; cool.
3. Whisk the butter and icing sugar together until pale and fluffy. Add the egg yolks, beating well.
4. Stir in the cool chocolate. Whip the fresh cream until softly stiff and stir half into the chocolate mixture, with the nuts. Refrigerate the remaining fresh cream.
5. Butter and base-line a 21.5 x 11.5 cm (85 x 45 inch) top measurement'loaf tin with non-stick paper and line the bottom with sponge fingers, cutting to fit if necessary. Spoon over one-third of the coffee mixture.
6. Layer up the tin with the chocolate mixture and sponge fingers soaking each layer with coffee, ending up with soaked sponge fingers. Weight down lightly and refrigerate for several hours.
7. Turn out on to serving dish. Decorate with remaining fresh whipped cream.
2. Break up the chocolate and melt in a small basin with 15 ml (1 tbsp) water; cool.
3. Whisk the butter and icing sugar together until pale and fluffy. Add the egg yolks, beating well.
4. Stir in the cool chocolate. Whip the fresh cream until softly stiff and stir half into the chocolate mixture, with the nuts. Refrigerate the remaining fresh cream.
5. Butter and base-line a 21.5 x 11.5 cm (85 x 45 inch) top measurement'loaf tin with non-stick paper and line the bottom with sponge fingers, cutting to fit if necessary. Spoon over one-third of the coffee mixture.
6. Layer up the tin with the chocolate mixture and sponge fingers soaking each layer with coffee, ending up with soaked sponge fingers. Weight down lightly and refrigerate for several hours.
7. Turn out on to serving dish. Decorate with remaining fresh whipped cream.
serving amount
serves 6 - 8
rate this recipe
|
0 comments |
also in this category
also see
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.
