INGREDIENTS

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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