| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cadburys |
8 |
servings |
INGREDIENTS
| 350 |
g |
Marzipan; (12oz) |
| 142 |
ml |
Single cream; (1/4 pint) |
| 200 |
g |
Cadbury's Bournville chocolate |
| 150 |
g |
Butter; (5oz) |
| 75 |
g |
Caster sugar; (3oz) |
| 5 |
|
Eggs; separated |
| 125 |
g |
Plain flour; (4oz) |
| 125 |
g |
Corn flour; (4oz) |
| 40 |
ml |
Amaretto liqueur; or rum (2 Tbs) |
| 50 |
g |
Flaked almonds; (2oz) |
| 142 |
ml |
Double cream; (1/4 pint) |
|
|
A 20cm; (8 inch) round loose |
|
|
; based cake tin, |
|
|
; greased and base |
|
|
; lined |
INSTRUCTIONS
YOU ALSO WILL REQUIRE
Cut up the marzipan and place in a saucepan. Add the single cream,
half the chocolate and the butter then heat gently until it is melted
and smooth. Off the heat, beat in the sugar, egg yolks, dry
ingredients, liqueur and flaked almonds. Whisk the egg whites and
fold in. Spread 4 tablespoons of mixture evenly over the tin base.
Cook under a preheated grill until nicely browned and firm to touch.
Repeat the process using all the mixture, building up the layers,
making between 15 and 20. Cool in the tin. Later, carefully remove
torte and place on an attractive plate.
Gently heat the remaining chocolate with the double cream until
smooth. Leave to cool then whisk until thick. Swirl over the icing
and leave to set.
Converted by MC_Buster.
NOTES : A very special recipe that takes some time to make, but s
very well worth the effort. Keeps exceptionally well.
Converted by MM_Buster v2.0l.
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