Whiskey Chocolate Gunge Recipe
Whisky Chocolate Gunge is an irresistible dessert which you would surely love to serve to your friends. Enjoy this delicious recipe; I am sure you would love to try this Whisky Chocolate Gunge again-n-again.
Ingredients
| 16 sponge finger biscuits | ||
| 5 tablespoons strong black coffee | ||
| 3 tablespoons whisky | ||
| Plain chocolate | 7 Ounce | |
| Eggs | 4 , separated | |
| Whipped cream | 1 Teaspoon (Leveled) | |
| Almonds | 1 Ounce, browned | |
Directions
Lay the sponge fingers in a single layer in a shallow 2 pint (a good litre) serving dish.
Blend the coffee and whisky together and pour over the sponge fingers.
Leave to stand for 5 to 10 minutes until the fingers have soaked up the coffee mixture.
Break the chocolate into small pieces, place in a bowl and melt over a gentle heat over a pan of simmering water.
Remove from the heat and beat in the egg yolks.
Whisk the egg whites with an electric or hand rotary whisk until they are stiff and fold into the chocolate mixture.
Pour over the sponge finger biscuits.
Put in the refrigerator and leave to chill for several hours.
Decorate with a little whipped cream and then sprinkle liberally with browned flaked almonds.
Blend the coffee and whisky together and pour over the sponge fingers.
Leave to stand for 5 to 10 minutes until the fingers have soaked up the coffee mixture.
Break the chocolate into small pieces, place in a bowl and melt over a gentle heat over a pan of simmering water.
Remove from the heat and beat in the egg yolks.
Whisk the egg whites with an electric or hand rotary whisk until they are stiff and fold into the chocolate mixture.
Pour over the sponge finger biscuits.
Put in the refrigerator and leave to chill for several hours.
Decorate with a little whipped cream and then sprinkle liberally with browned flaked almonds.
Chef
