Take this double-layer cake to the third level of indulgence by serving with a dollop of double cream.
6 Ingredients:
– 175g plain chocolate biscuits
– 85g butter, melted
– 400g CADBURY Baking Dark Chocolate, chopped
– 600ml thickened cream
– 1/4 cup coffee-flavoured liqueur
– Cocoa powder, to dust
3 Method / Steps
Step 1
Grease a 20cm (base) springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over the base of the pan. Refrigerate for 30 minutes.
Step 2
Meanwhile, place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 10 minutes or until melted and smooth. Remove from heat. Cool for 10 minutes (see note).
Step 3
Using an electric mixer, beat cream and liqueur until soft peaks form. Fold cream mixture into chocolate. Pour chocolate mixture over base in prepared pan. Smooth with a spatula. Cover. Refrigerate for 3 hours or until set. Dust with cocoa. Serve.
source – cooking365.co.za
