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    Chocolate and Brandy Dessert Cake


    Source of Recipe


    Sainbury's

    List of Ingredients




    75g wheat free Amaretti biscuits, crushed
    400g plain chocolate, roughly chopped
    4 tablespoons brandy
    4 tablespoons liquid glucose
    600ml double cream
    15ml spoon cocoa powder

    Recipe



    Grease and line a 23cm cake tin.

    Sprinkle the crushed biscuits over the base of the tin.

    Put the chocolate, brandy and liquid glucose into a bowl and stand over a pan of simmering water.

    Remove from the heat when the chocolate has melted. Stir well and leave to cool.

    Whip the cream lightly and stir into the chocolate mixture. You must ensure the chocolate mixture is not too hot.

    Spoon the mixture into the tin, cover and chill for several hours or overnight.

    To serve - run a palette knife around the edge of the dessert cake and turn out. Dust with cocoa powder.
 

 

 

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