| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
8 |
Servings |
INGREDIENTS
| 200 |
|
Gm Cadbury's Bournville chocolate |
| 3 |
oz |
Butter |
| 3 |
oz |
Castor sugar |
| 3 |
|
Eggs, separated |
| 2 |
oz |
Ground almonds |
| 1 |
oz |
Plain flour |
| 2 |
ts |
Dry instant coffee |
| 3 |
tb |
Tia Maria liquer |
| 3 |
tb |
Cornflour |
| 2 |
oz |
Castor sugar |
| 400 |
ml |
Milk |
| 2 |
ts |
Gelatine |
| 200 |
|
Gm cream cheese |
| 1/2 |
pt |
Double cream |
| 1 |
ts |
Vanilla essence |
| 1 |
|
Deep, (8 inch) loose based cake tin, greased and base lined |
|
|
Copyright =A9 Cadbury Ltd. 1996 |
INSTRUCTIONS
FOR THE CUSTARD TOPPING
ALSO, YOU WILL REQUIRE
Cadbury's Spring Recipe Collection, http://www.cadbury.co.uk/recipes.htm
Melt 75g of chocolate with the butter. Stir in the sugar, egg yolks, nuts
and flour; beat until smooth. Fold in stifly whisked egg whites. Turn
mixture into the tin, bake at Gas Mark 4, 180°C, 350°F for 40 minutes until
cooked through. Dissolve coffee in 2 tablespoons of hot water, add liqueur
and soak the base; cool. Remove from tin, peel off paper then return to the
clean tin.
Make a custard with the egg, cornflour, sugar and milk, heating without
boiling. Stir in gelatine whilst hot. Keep covered in a bowl whilst
cooling. When cold, whisk in cream cheese and the cream, continuing to
whisk until quite thick and deliciously creamy. Halve mixture, add 75g of
melted chocolate to one amount and essence to the other. Place spoonfulls
of alternate coloured custards in the tin then swirl through. Smooth the
top, cover with coarsly grated chocolate. Leave in the fridge to set.
Posted to EAT-L Digest 14 November 96
Date: Fri, 15 Nov 1996 14:06:59 -0500
From: John Atkerson <jfball0@POP.UKY.EDU>
A Message from our Provider:
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