Chocolate Cream Cake
Over a year ago
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Ingredients
- 400ml 14fl oz Double Cream
- 400g 14oz bitter chocolate
- 400g 14oz sponge fingers
- 600ml 1 pint cooled espresso or strong black coffe
- 5 tapsblespoons rum
Accompaniment
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Description
It looks complicated - but its extremley easy and can also be put in the freezer and served as a type of ice cream cake
Method
-
1
Beat the double cream until thick
Melt the chocolate and when a little cool, mix in to the cream.
Use a cake tin with a detachable bottom
Mix the coffe and rum and dip the fingers in the liquid for a few seconds
Line the bottom of the tin with fingers
Spread a layer of cream on top and repeat with 2 more alternating sponge and cream
Serve chilled or frozen
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