|200 grams||Cadbury's Bournville chocolate|
|75 grams||Butter; (3oz)|
|75 grams||Castor sugar; (3oz)|
|50 grams||Ground almonds; (2oz)|
|25 grams||Plain flour; (1oz)|
|10 millilitres||Dry instant coffee; (2 tsps)|
|60 millilitres||Tia Maria liqueur; (3 tbs)|
|60 millilitres||Cornflour; (3 tbs)|
|50 grams||Castor sugar; (2oz)|
|400 millilitres||Milk; (3/4 pint)|
|10 millilitres||Gelatine; (2 tsps)|
|200 grams||Cream cheese|
|284 millilitres||Double cream; (1/2 pint)|
|5 millilitres||Vanilla essence; (1 tsp)|
|A 20cm; (8 inch) deep, loose|
|; based cake tin|
|; greased and base|
FOR THE CUSTARD TOPPING
ALSO, YOU WILL REQUIRE
Melt 75g of chocolate with the butter. Stir in the sugar, egg yolks, nuts and flour; beat until smooth. Fold in stiffly whisked egg whites. Turn mixture into the tin, bake at Gas Mark 4, 180øC, 350øF 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 spoonfuls of alternate coloured custards in the tin then swirl through. Smooth the top, cover with coarsely grated chocolate. Leave in the fridge to set.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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