7/18/2011

Chocolate Brandy Cake

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Image Copyright Owned by 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER'


Preparation time 15 Minutes plus 15 for decoration

Ingredients:
• 225g (8oz) plain chocolate
• 225g (8oz) butter
• 2 eggs
• 25g (1oz) caster sugar
• 225g (8oz) digestive biscuits, lightly crushed
• 75g (9oz) mixed nuts, coarsely chopped
• 75g (9oz) mixed glace cherries and sultans, finely chopped
• 4tbsp brandy

Ingredients For Decoration:
• 150ml (¼pt) double cream, whipped
• 12 walnuts

Preparation:
1. Line a 15cm (6in.) souffle dish with tin foil.

2. Put the chocolate and butter in a small saucepan and melt slowly over a low heat. Cool.

3. Beat the eggs and sugar together until frothy.

4. Mix the chocolate and butter with the eggs and stir in all the remaining in gredients.

5. Pour into the prepared dish and refrigerate until set, preferably overnight.

6. Turn the cake on to a serving plate and peel off the tin foil. Put the whipped cream into a pipping bag fitted with a fluted nozzle and pipe whirls of cream around the base of the cake. Decorate with walnuts.

This recipe was published in 'StMichael, LITTLE BOOKS OF DELIGHT, Chocolate Cakes, POLLY TYRER - p40'

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