Indulgance at it's best, rich and creamy decadant chocolate cake, a little slice goes a long way
Recipe for16
Chocolate Cream Cake
Indulgance at it's best, rich and creamy decadant chocolate cake, a little slice goes a long way Recipe for16
Ingredients
| 400ml | double cream |
| 400g | organic dark chocolate |
| 400g | sponge fingers |
| 600ml | cooled strong black FAIRTRADE organic coffee |
| 5tbsp | FAIRTRADE rum |
Method
- Beat the double cream until thick. Melt the chocolate in a bowl over hot water and let it cool a little, then beat into the cream. Use a cake tin with a detachable bottom or line a normal tin with foil so that the cake can be lifted out.
- Mix the coffee and rum together and dip the sponge fingers into the mixture for a few seconds until moist. Line the bottom of the tin with the fingers.
- Spread a layer of cream on top and repeat with 2 more alternating layers of sponge and the chocolate cream. Chill or we prefer it frozen so serve it semi-freddo. This is a really rich pudding!
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