CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
|
Can’t, Cook, Won’t, Cook |
4 |
servings |
INGREDIENTS
50 |
g |
Butter |
150 |
g |
Ginger-snap biscuits |
|
|
***FOR THE COFFEE AND DARK CHOCOLATE |
|
|
; LAYER*** |
3 |
tb |
Strong coffee liquid |
300 |
ml |
Double cream |
150 |
g |
Dark chocolate |
100 |
g |
Madeira cake |
100 |
g |
Miniature white marshmallows |
75 |
g |
Butter |
100 |
g |
Milk chocolate |
1 |
|
200 gram car soft cheese |
|
|
Few drops vanilla extract |
|
|
Vanilla ice cream; to serve |
50 |
g |
Milk chocolate; to serve |
INSTRUCTIONS
FOR THE TOP LAYER
1 Place the butter in a microwave-proof bowl and heat on high for 45
seconds. Place the biscuits in a strong plastic bag and crush with a
rolling pin.
2 Mix the biscuits and melted butter, and divide between four individual
glass serving bowls or sundae glasses, pressing down well with the back of
a dessert spoon. Place in the fridge.
3 For the Filling: Place the coffee and cream in a saucepan and break in
the chocolate.
4 Gently bring to the boil, stirring occasionally until the chocolate
melts. Break the Madeira into a food processor and whizz to make fine
crumbs.
5 Stir the cake crumbs and marshmallows into the chocolate mixture and heat
together for a minute or so until the marshmallows begin to melt but don't
completely dissolve.
6 Pour the mixture over the gingersnap crumbs and return to the fridge.
7 For the Top Layer: Melt the butter in a small pan and break in the
chocolate, stirring vigorously to blend - don't worry if it separates a
little.
8 Place the cheese in a food processor and with the motor running, pour in
the chocolate-butter to make a smooth, thickened, caramel-coloured mixture.
9 Swirl the mixture on top of the dark chocolate layer. Top each dish with
some ice-cream, decorate with shavings of chocolate and serve immediately.
Converted by MC_Buster.
NOTES : This can also be made in a 20cm/8" loose-bottomed cake tin,
which will set in the fridge and slice into wedges.
Recipe by: Can't Cook Won't Cook
Converted by MM_Buster v2.0l.
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