About this recipe:A sophisticated and easy to make no-bake cake, which is really like a light and airy mousse layered with sponge fingers. Instead of the water, you could use your favourite liqueur - such as Grand Marnier or Amaretto - to take it up a notch!
2 egg whites
225ml whipping cream
225g plain chocolate, chopped
3 tablespoons water
2 egg yolks, beaten
2 tablespoons icing sugar
340g sponge fingers
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Method Prep:30min › Extra time:12hr chilling › Ready in:12hr30min
Line two 21cm x 11cm loaf tins with greaseproof paper.
Beat the egg whites until stiff. Beat the whipping cream until soft peaks form.
Melt the chocolate in a double boiler, or in the microwave. Blend in water. Remove from heat, and add egg yolks; beat vigorously until smooth. Add sugar, and mix well. Fold whipped cream into chocolate mixture. Fold in stiffly beaten egg whites.
Separate sponge fingers. Line bottom of each tin with a single layer of sponge fingers. Cut remaining sponge fingers in half crossways, and use to line the sides of the tins. Fill with chocolate mixture.
Chill 12 to 24 hours. Unmould by inverting the tin onto a serving platter.
You can make this in a small round springform cake tin, which will save you from having to invert the cake later on. Stick to a smaller cake tin, however, as otherwise the filling will be too shallow.