Cake Base
- 250 g of ginger nut cookies
- 75 g of dark chocolate
- 100 g of butter
Cake Filling
- 225 g of dark chocolate
- 250 g of mascarpone cheese
- 2 eggs, yolks and whites separated
- 3 tbsp of brandy
- 300 ml of whipping double cream
- 50 g of caster (superfine) sugar
Cake Decoration
- 100 ml of whipping double cream
- Some chocolate coated coffee beans
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- Crush the ginger nut cookies in a bag with a rolling pin or in a food processor/ blender.
- Melt the chocolate and butter together and pour over the cookies.
- Mix well, then use baking paper to line the base and sides of a 23 cm/ 9" loose-bottomed flan tin (pan) or springform tin (pan).
- Leave to chill while preparing the filling.
- To make the filling, melt the dark chocolate in a pan, remove from the heat.
- Beat in the mascarpone cheese, egg yolks and brandy.
- Lightly whip the double cream until just holding its shape and fold in the chocolate mixture.
- Beat the egg whites in a bowl until soft peaks are formed.
- Pour in the caster (superfine) sugar a little at a time and whisk until thick and glossy.
- Fold into the chocolate mixture, in 2 portions, until mixed evenly.
- Scoop the mixture into the prepared base and chill for at least 2 hours.
- Carefully transfer the chilled cake to a serving plate.
- To decorate, whip the cream and pipe on to the mascarpone cheese cake and add the chocolate coffee beans.
Baking Tips
- If chocolate coffee beans are unavailable, use chocolate coated raisins or sultanas as part of the decoration.
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