| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Cadburys |
1 |
servings |
INGREDIENTS
| 75 |
g |
Butter; (3oz) |
| 75 |
g |
Caster sugar; (3oz) |
| 25 |
g |
Cadbury's cocoa; (1oz) |
| 50 |
g |
Hazelnuts; (2oz) |
| 1 |
|
Egg |
| 80 |
ml |
Cadbury's Cream Liqueur; (4 Tbs) |
| 8 |
ml |
Instant coffee; (1 good tsp) |
| 1 |
pk |
Trifle sponges; (8) |
| 275 |
g |
Made butter icing; (9oz) |
|
|
Vanilla essence |
| 50 |
g |
Cadbury's Bournville chocolate |
|
|
A 1kg load tin; strip lined and |
|
|
; greased |
|
|
A piping bag and star pipe |
INSTRUCTIONS
DECORATION
ALSO, YOU WILL REQUIRE
Cream butter and sugar together well, then beat in the cocoa,chopped nuts,
egg and a tablespoon of liqueur. Dissolve coffee in6 tablespoons boiling
water, add remaining chocolate liqueur thendip 4 sponges in the liquid and
pack into the tin base. Spread with chocolate mixture. Moisten remaining
sponges then press ontop, adding any liquid remaining. Refrigerate
overnight.
Flavour the butter icing with vanilla essence, or even the Cream Liqueur.
Turn dessert out onto a plate then cover with 2/3rds ofthe icing. Pipe a
border around the top and bottom edges anddecorate with a liberal amount of
Bournville chocolate curls.
Converted by MC_Buster.
NOTES : Substitute the nuts with chopped Cadbury's Flake if you prefer.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“This side of eternity we see only a fraction of the picture”