Yield: 1 servings
|10 millilitres||Gelatine; (2 tsps)|
|50 grams||Caster sugar; (2oz)|
|40 millilitres||Instant coffee; (2 Tbs)|
|100 millilitres||Tia Maria or coffee liqueur; (5 Tbs)|
|284 grams||Sponge fingers|
|7||Cadbury's Flake from the 99 pack; (7 to 8)|
|200 grams||Cadbury's Bournville chocolate|
|2||250 g carton Mascapone cheese; or firm cream|
|284 millilitres||Double cream; (1/2 pint)|
|40 millilitres||Cadbury's cocoa; (2 Tbs)|
|A 20cm; (8 inch) round,|
|; loose based cake|
YOU ALSO WILL REQUIRE
Dissolve gelatine in a little hot water. Mix sugar and coffee with 2 tablespoons boiling water, then mix into the clear gelatine with 2 tablespoons of liqueur. Dip sponge fingers into remaining liqueur then closely line the base and sides of the tin, with the Flake evenly spaced around the edge.
Melt the chocolate carefully. Whisk cheese and coffee together, then whisk in the cream and cooled chocolate continuing to whisk until mixture thickens; spoon into the tin. Refrigerate overnight until set.
Sprinkle generously with cocoa then ease out of the tin and serve on an attractive plate with a decoration in the centre. Tie a ribbon round the dessert if you wish. Serve in slices.
Converted by MC_Buster.
NOTES : A smooth, silky dessert, ideal for the festive season. Serves 8-10.
Converted by MM_Buster v2.0l.