Chocolate and Almond Dessert Recipe
Ingredients
| Cooking chocolate | 225 Gram | |
| 2 eggs, size 3 | ||
| Caster sugar | 100 Gram | |
| Melted butter | 225 Gram | |
| 1 x 10ml sp. (1 dsp) strong coffee | ||
| Potatoes | 225 Gram, mashed | |
| Digestive Biscuits | 225 Gram, crushed | |
| Ground almonds | 75 Gram | |
| Whipping cream | 125 Gram (To decorate) | |
| Almonds | 25 Gram (To decorate) | |
Directions
Line a 900g (2 lb) loaf tin with oiled paper.
Melt the chocolate in a basin over hot water or in a microwave oven.
Beat together the eggs and sugar until they are thick and creamy, and white in colour.
Gently stir in the butter, then add the melted chocolate, coffee, potatoes, crushed biscuits, and ground almonds.
Mix well and then pour into the loaf tin.
Refrigerate until firm, turn out of the tin and decorate with the whipped cream and almonds.
Melt the chocolate in a basin over hot water or in a microwave oven.
Beat together the eggs and sugar until they are thick and creamy, and white in colour.
Gently stir in the butter, then add the melted chocolate, coffee, potatoes, crushed biscuits, and ground almonds.
Mix well and then pour into the loaf tin.
Refrigerate until firm, turn out of the tin and decorate with the whipped cream and almonds.
Chef
