Ingredients
Serves: 8
- 200g sponge fingers
- 200g dark chocolate
- 200g butter
- 5 eggs, separated
- 5 tbsp of brandy
Method
Prep:25min ›
Cook:40min ›
Ready in:1hr5min
- Preheat the oven to 170 C / gas mark 3.
- Process the sponge fingers in a food processor until finely ground.
- Melt the chocolate and butter in a mixing bowl suspended over a pan of simmering water. Set aside to cool slightly.
- In a separate bowl, whisk the egg whites until soft peeks form.
- Place the ground fingers in a bowl. Stir in the brandy mixing well.
- Beat the yolks, one by one, into the melted chocolate mixture.
- Fold the whisked eggs whites into the chocolate mixture, then the ground fingers.
- Place the mixture in a greased, lined 20cm cake tin and smooth the surfaces.
- Bake for 30 mins until set. Remove and cool on a wire rack.
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Reviews in English (1)
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i absolutely loved this recipe and so did my mum and we used your recipe for some mother and daughter time and keep them recipes coming x - 11 Sep 2010
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