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Ingredientes
- 200 gm Cadbury's Bournville chocolate
- 3 ounce Butter
- 3 ounce Castor sugar
- 3 x Large eggs, separated
- 2 ounce Grnd almonds
- 1 ounce Plain flour
- 2 tsp Dry instant coffee
- 3 Tbsp. Tia Maria liquer
- 3 Tbsp. Cornflour
- 2 ounce Castor sugar
- 400 ml Lowfat milk
- 2 tsp Gelatine
- 200 gm cream cheese
- 1/2 pt Double cream
- 1 tsp Vanilla essence
- 1 x Deep, (8 inch) loose based cake tin, greased and base lined
Direcciones
- Heat 75g of chocolate with the butter. Stir in the sugar, egg yolks, nuts and flour; beat till smooth. Mix in stifly whisked egg whites. Turn mix into the tin, bake at Gas Mark 4, 180 C, 350 F for 40 min till cooked through. Dissolve coffee in 2 Tbsp. of warm water, add in liqueur and soak the base; cold. Remove from tin, peel off paper then return to the clean tin.
- Make a custard with the egg, cornflour, sugar and lowfat milk, heating without boiling. Stir in gelatine whilst warm. Keep covered in a bowl whilst cooling. When cool, whisk in cream cheese and the cream, continuing to whisk till quite thick and deliciously creamy. Halve mix, add in 75g of melted chocolate to one amount and essence to the other. Place spoonfulls of alternate coloured custards in the tin then swirl through. Smooth the top, cover with coarsly grated chocolate. Leave in the fridge to set.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 165g | |
| Recipe makes 8 servings | |
| Calories 378 | |
| Calories from Fat 236 | 62% |
| Total Fat 26.87g | 34% |
| Saturated Fat 14.92g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 151mg | 50% |
| Sodium 205mg | 9% |
| Potassium 209mg | 6% |
| Total Carbs 28.31g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 21.61g | 14% |
| Protein 7.7g | 12% |
