Brandy And Chocolate Layer Recipe
Brandy And Chocolate Layer is a delicious treat you'll love to gorge on. Freeze the cake effortlessly in minutes, and let us know your remarks after thorougly enjoying the recipe.
Ingredients
| Margarine | 8 Ounce | |
| Plain chocolate bar | 7 Ounce | |
| Eggs | 2 | |
| Caster sugar | 1 Ounce | |
| 1 packet, 5 1/2 oz, Nice biscuits | ||
| About 4 tablespoons brandy or, if you have not got any, use rum | ||
| Double cream | 1/4 Pint, Whipped | |
| Chocolate buttons | ||
Directions
Line a small loaf tin 7 1/2 inches x 4 inches x 2 1/2 inches (19 cm x 10 cm x 6 cm) with foil.
Put the margarine and chocolate, broken into small pieces, in a small saucepan and heat gently until melted.
Beat the eggs and sugar together until blended, then gradually add the chocolate mixture a little at a time, beating well.
Pour about a third of this mixture into the tin.
Quickly dip the biscuits in the brandy and arrange them on top of the chocolate, close together, but not over lapping, and sugar side down.
Pour over another layer of chocolate, then arrange another layer of biscuites.
Continue until the tin is full and all the biscuits have been used, finish with a layer of chocolate.
Chill in the refrigerator for at least 8 hours until firm and solid.
Turn out into a serving dish and peel off the foil.
Decorate with cream and chocolate buttons.
Put the margarine and chocolate, broken into small pieces, in a small saucepan and heat gently until melted.
Beat the eggs and sugar together until blended, then gradually add the chocolate mixture a little at a time, beating well.
Pour about a third of this mixture into the tin.
Quickly dip the biscuits in the brandy and arrange them on top of the chocolate, close together, but not over lapping, and sugar side down.
Pour over another layer of chocolate, then arrange another layer of biscuites.
Continue until the tin is full and all the biscuits have been used, finish with a layer of chocolate.
Chill in the refrigerator for at least 8 hours until firm and solid.
Turn out into a serving dish and peel off the foil.
Decorate with cream and chocolate buttons.
Chef
