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Ingredientes
- 50 gm Butter
- 150 gm Ginger-snap biscuits
- Â Â *FOR THE COFFEE AND DARK CHOCOLATE LAYER***
- 3 Tbsp. Strong coffee liquid
- 300 ml Double cream
- 150 gm Dark chocolate
- 100 gm Madeira cake
- 100 gm Miniature white marshmallows
- 75 gm Butter
- 100 gm Lowfat milk chocolate
- 1 x 200 gram car soft cheese
- Â Â Few drops vanilla extract
- Â Â Vanilla ice cream, to serve
- 50 gm Lowfat milk chocolate, to serve
Direcciones
- 1 Place the butter in a microwave-proof bowl and heat on high for 45 seconds. Place the biscuits in a strong plastic bag and crush with a rolling pin.
- 2 Mix the biscuits and melted butter, and divide between four individual glass serving bowls or possibly sundae glasses, pressing down well with the back of a dessert spoon. Place in the fridge.
- 3 For the Filling: Place the coffee and cream in a saucepan and break in the chocolate.
- 4 Gently bring to the boil, stirring occasionally till the chocolate melts. Break the Madeira into a food processor and whizz to make fine crumbs.
- 5 Stir the cake crumbs and marshmallows into the chocolate mix and heat together for a minute or possibly so till the marshmallows begin to heat but do not completely dissolve.
- 6 Pour the mix over the gingersnap crumbs and return to the fridge.
- 7 For the Top Layer: Heat the butter in a small pan and break in the chocolate, stirring vigorously to blend - do not worry if it separates a little.
- 8 Place the cheese in a food processor and with the motor running, pour in the chocolate-butter to make a smooth, thickened, caramel-coloured mix.
- 9 Swirl the mix on top of the dark chocolate layer. Top each dish with some ice-cream, decorate with shavings of chocolate and serve immediately.
- NOTES : This can also be made in a 20cm/8" loose-bottomed cake tin, that will set in the fridge and slice into wedges.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 251g | |
| Recipe makes 4 servings | |
| Calories 749 | |
| Calories from Fat 495 | 66% |
| Total Fat 55.95g | 70% |
| Saturated Fat 34.81g | 139% |
| Trans Fat 0.04g | |
| Cholesterol 136mg | 45% |
| Sodium 289mg | 12% |
| Potassium 449mg | 13% |
| Total Carbs 57.54g | 15% |
| Dietary Fiber 3.1g | 10% |
| Sugars 42.55g | 28% |
| Protein 7.06g | 11% |
