15 ml (1 tbsp) water
25 g (1 oz) sugar
100 g (4 oz) plain chocolate in small pieces
15 ml (1 tbsp) rum, brandy or Grand Marnier
300 ml (1/2 pt) double cream
20 sponge fingers (Boudoir biscuits)
100 ml (4 fl oz) strong black coffee
25 g (1 oz) grated chocolate
25 g (1 oz) sugar
100 g (4 oz) plain chocolate in small pieces
15 ml (1 tbsp) rum, brandy or Grand Marnier
300 ml (1/2 pt) double cream
20 sponge fingers (Boudoir biscuits)
100 ml (4 fl oz) strong black coffee
25 g (1 oz) grated chocolate
method
1. Heat the water and sugar, stirring constantly, until the sugar has dissolved. Leave to cool.
2. Melt the chocolate in the top of a double boiler. Add the cooled syrup, stirring constantly.
3. Stir in the rum, brandy or Grand Marnier and 45 ml (3 tbsp) cream.
4. Arrange half of the sponge fingers in the bottom of a serving dish. Carefully sprinkle some of the coffee over the sponge fingers, enough to just moisten them. Spread half of the chocolate mixture over the top.
5. Arrange a second layer of sponge fingers gently over the chocolate. Sprinkle with coffee and spread with chocolate as before.
6. Whisk the remaining cream until it is just firm. Spread over the top and sides of the cake and chill for 1 hour.
7. Serve decorated with grated chocolate.
2. Melt the chocolate in the top of a double boiler. Add the cooled syrup, stirring constantly.
3. Stir in the rum, brandy or Grand Marnier and 45 ml (3 tbsp) cream.
4. Arrange half of the sponge fingers in the bottom of a serving dish. Carefully sprinkle some of the coffee over the sponge fingers, enough to just moisten them. Spread half of the chocolate mixture over the top.
5. Arrange a second layer of sponge fingers gently over the chocolate. Sprinkle with coffee and spread with chocolate as before.
6. Whisk the remaining cream until it is just firm. Spread over the top and sides of the cake and chill for 1 hour.
7. Serve decorated with grated chocolate.
serving amount
serves 6
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