Crunchy Chocolate Refrigerator Cake Recipe
Summary
Ingredients
| 7 oz dark bitter chocolate | ||
| Butter | 7 Ounce | |
| Superfine sugar | 5 Ounce | |
| Golden Raisins | 3 Ounce | |
| Cognac | 1/4 Cup (16 tbs) | |
| 3 tbsp cane sugar syrup | ||
| Egg yolks | 2 | |
| Oil | 1 Teaspoon | |
| 30 ladyfingers (sponge fingers) | ||
| Creme fraiche | 1/3 Cup (16 tbs) | |
Directions
Break the chocolate into pieces and melt with the butter in a bowl for 2 minutes on HIGH.
Add 1/4 lb (125 g/4 oz) of sugar, stir thoroughly and leave to cool.
Rinse the raisins (sultanas) under plenty of cold running water.
Pat dry on kitchen paper and put in a bowl with 1/4 cup (3 tablespoons) of cognac and the cane sugar syrup.
Heat in the microwave oven for 3 minutes on HIGH.
To make the syrup, put the remaining sugar and cognac and 1/4 cup (3 tablespoons) of water in another bowl and microwave for 2 minutes on HIGH.
Stir well and pour into a deep bowl.
Add the egg yolks and the raisins (sultanas) in their cooking liquid to the chocolate and butter mixture.
Beat thoroughly.
Lightly oil the base of a charlotte mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Set aside a few of the ladyfingers (sponge fingers).
Pour a thin layer of the chocolate mixture into the base of the mold (mould) and put a layer of ladyfingers (sponge fingers) on top.
Cover with another layer of chocolate, then a layer of lady fingers (sponge fingers), until all the ingredients are used up, ending with a layer of chocolate.
Dip the reserved ladyfingers (sponge fingers) into the cognac syrup and arrange on top of the charlotte, flat side upward.
Fill any spaces with pieces of ladyfinger (sponge finger).
Put a weighted board on top of the charlotte and refrigerate for at least 12 hours.
Add 1/4 lb (125 g/4 oz) of sugar, stir thoroughly and leave to cool.
Rinse the raisins (sultanas) under plenty of cold running water.
Pat dry on kitchen paper and put in a bowl with 1/4 cup (3 tablespoons) of cognac and the cane sugar syrup.
Heat in the microwave oven for 3 minutes on HIGH.
To make the syrup, put the remaining sugar and cognac and 1/4 cup (3 tablespoons) of water in another bowl and microwave for 2 minutes on HIGH.
Stir well and pour into a deep bowl.
Add the egg yolks and the raisins (sultanas) in their cooking liquid to the chocolate and butter mixture.
Beat thoroughly.
Lightly oil the base of a charlotte mold (mould) and line with a circle of oiled non-stick parchment (greaseproof paper).
Set aside a few of the ladyfingers (sponge fingers).
Pour a thin layer of the chocolate mixture into the base of the mold (mould) and put a layer of ladyfingers (sponge fingers) on top.
Cover with another layer of chocolate, then a layer of lady fingers (sponge fingers), until all the ingredients are used up, ending with a layer of chocolate.
Dip the reserved ladyfingers (sponge fingers) into the cognac syrup and arrange on top of the charlotte, flat side upward.
Fill any spaces with pieces of ladyfinger (sponge finger).
Put a weighted board on top of the charlotte and refrigerate for at least 12 hours.
Chef
