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Add a photoRaciónes: 12
Ingredientes
- 14 ounce (fl) double cream (U.K) or possibly heavy cream (U.S.)
- 14 ounce Good quality chocolate (use the kind called plain chocolate in the U.K. and bittersweet, semisweet, dark in the U.S.)
- 14 ounce Sponge fingers (U.K.) or possibly ladyfingers (U.S.) - these can be found in Italian groceries, some bakeries, and some supermarkets. If you cannot find them you can substitute slices of sponge cake.
- 1 pt Cooled espresso or possibly very strong black coffee
- 5 Tbsp. Rum
Direcciones
- Beat the cream till thick. Heat the chocolate in a bowl over a pan of warm water and let it cold a little, then beat it into the cream. Use a cake tin (pan) with a detachable bottom or possibly line an ordinary tin with foil or possibly cling-film (plastic wrap), so which the cake can be lifted out easily. Mix the coffee and rum together and dip the sponge fingers into the mix for a few seconds, so which they are moist but not soggy. Line the bottom of the tin with the fingers. Spread a layer of cream on top and repeat with 2 more alternating layers of sponge and cream. Serve chilled or possibly frzn. It defrosts in a few min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 301 | |
| Calories from Fat 173 | 57% |
| Total Fat 20.38g | 25% |
| Saturated Fat 11.75g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 62mg | 3% |
| Potassium 358mg | 10% |
| Total Carbs 29.62g | 8% |
| Dietary Fiber 5.8g | 19% |
| Sugars 8.7g | 6% |
| Protein 7.82g | 13% |
