INGREDIENTS

INSTRUCTIONS

Heat the milk and add the chocolate, stirring gently to melt the
chocolate. Meanwhile, soften the gelatine leaves in cold water for a
few seconds then squeeze dry. Add these to the hot milk mixture and
stir for a few minutes until they have dissolved thoroughly. Set
aside.
Beat the eggs with 3/4 cup of the sugar until thick. Add the melted
chocolate/milk mixture and the crushed cookies.
Mix the remaining sugar with 2 tablespoons water and heat gently to
dissolve the sugar. Boil this mixture until it is golden in colour,
then pour into the base of a heat-proof mould. Turn to coat the
bottom of the mould, then allow the toffee to set.
Pour the chocolate mixture into the prepared mould and place in a
larger baking dish so that the boiling water can come halfway up the
sides. Bake at 180c. for 1 hour.
Remove the mould from the baking dish and transfer to the fridge and
allow to cool overnight. The next day, unmould carefully onto a
platter (you may need to dip the tin in hot water for a second or two
to loosen the mixture.
Serve with fresh cream.
Converted by MC_Buster.
Per serving: 2689 Calories (kcal); 122g Total Fat; (38% calories from
fat); 58g Protein; 378g Carbohydrate; 1381mg Cholesterol; 558mg
Sodium Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable;
0 Fruit; 22 1/2 Fat; 22 1/2 Other Carbohydrates
Converted by MM_Buster v2.0n.

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