Recipe Submitted by : The Dessert Cart [ <- Click for more such wonderful recipe from The Dessert Cart]
Oven Temperature: 180 C/ 350 F/ Gas 4
Baking Time:10 minutes for the biscuit base
Baking Tin: 25cm (10in) springform cake tin
Storage:Keeps for 3-4 days in the refrigerator
Makes 10-12 Slices
180g (6oz) light digestive biscuits, crushed
2tbsp cocoa powder, sifted
2tbsp light brown sugar
75g (2 1/2oz) unsalted butter, melted
Ingredients For the filling and decoration
340g (11oz) semi-sweet chocolate
600ml (1 pint) double cream
1/3 cup castor sugar
2tbsp brandy or rum or 1tsp vanilla extract
Garnish with white and plain chocolate piped curves
- Mix together the crushed buscuits , cocoa, brown sugar and melted butter. Press in an even layer on the prepared tin’s base.
- Bake in the preheated oven for 10 minutes. Remove the side of the tin and put the base, with the biscuit base on it, on a wire rack to cool.
- When it is cool, reassemble the tin.
- For the filling, melt the chocolates together and let it stand until the mixture has cooled to tepid. It should still be liquid.
- Stand the cream in its container in a bowl of hot water until it is cool but no longer refrigerator cold.
- Whisk the cream with the milk and sugar, and brandy or vailla, until it is thick enough to leave a ribbon trail when the whisk is lifted.
- Be careful not to over-whip the cream.
- Blend a spoonful of the cream into the tepid chocolate, then quickly fold the chocolate into the rest of the cream, using a large metal spoon.
- Pour the mixture over the biscuit base in the tin and smooth the top with a palette knife.
- Cover the tin with clingfilm and chill for at leats 4 hours, preferably overnight.
- Remove the cake from the tin and leave it at room temperature for 30 minutes before serving.
- Just before you serve the cake, sift a fine layer of cocoa powder over the top and decorate with the white and plain chocolate piped curves.