100 g (4 oz) plain chocolate in small pieces
100 g (4 oz) butter
1 egg, lightly beaten
100 g (4 oz) digestive biscuit crumbs
50 g (2 oz) glace cherries, chopped
50 ml (2 fl oz) rum
30 g (2 tbsp) chopped nuts
100 g (4 oz) butter
1 egg, lightly beaten
100 g (4 oz) digestive biscuit crumbs
50 g (2 oz) glace cherries, chopped
50 ml (2 fl oz) rum
30 g (2 tbsp) chopped nuts
method
1. Melt the chocolate with the butter in the top of a double boiler.
2. Off the heat, beat the egg.
3. Add the remaining ingredients and mix well so that the biscuit crumbs are well coated with chocolate.
4. Turn the chocolate mixture into a well greased 20 cm (8 in) cake tin and chill for at least 8 hours before serving.
2. Off the heat, beat the egg.
3. Add the remaining ingredients and mix well so that the biscuit crumbs are well coated with chocolate.
4. Turn the chocolate mixture into a well greased 20 cm (8 in) cake tin and chill for at least 8 hours before serving.
serving amount
serves 8-10
rate this recipe
10.0
out of 10
1 user has helped to rate this recipe.
|
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.
