Emprimir
Correo Electrónico
 |
Ingredientes
- 300g 70%-80% chocolate
- 700ml double cream
- 100ml milk
- 4 tsp instant coffee or a measure of espresso
- 50g caster sugar (double the quantity if you prefer your chocolate less bitter)
- 100g blanched almonds, toasted and roughly chopped
View Full Recipe at David Hall
.%20Heat%20gently%20until%20melted.%3C/p%3E%3Cp%3E4%20-%20Whip%20the%20cream%20until%20it%20just%20begins%20to%20thicken%20and%20slightly%20stiffen.%3C/p%3E%3Cp%3E5%20-%20Fold%20the%20melted%20chocolate%20into%20the%20double%20cream%20followed%20by%20the%20milk%20until%20thoroughly%20combined.%3C/p%3E%3Cp%3E6%20-%20Tip%20the%20almonds%20into%20the%20cake%20tin%20to%20cover%20the%20base.%20Spoon%20over%20the%20chocolate%20and%20cream%20then%20gently%20tap%20onto%20a%20work%20surface%20to%20remove%20any%20air%20bubbles.%3C/p%3E%3Cp%3E7%20-%20Place%20into%20a%20fridge%20for%20a%20couple%20of%20hours.%20When%20ready%20to%20serve,%20simply%20invert%20onto%20a%20plate%20and%20remove%20the%20cling%20film.%20Serve%20with%20a%20spoon%20of%20Greek%20yoghurt%20and%20a%20drizzle%20of%20honey.%20The%20cake%20will%20keep,%20covered%20in%20a%20fridge,%20for%203%20days.%3C/p%3E){kind=link}