Ingredients: Makes one 23 cm/9 in cake
400 g/14 oz/3½ cups plain (semi-sweet) chocolate
400 ml/14 fl oz/1¾ cups double (heavy) cream
600 ml/1 pt/2½ cups cold strong black coffee
75 ml/5 tablespoons brandy or Amaretto
400 g/14 oz sponge finger biscuits
Method:
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and leave to cool. Meanwhile, beat the cream until stiff. Beat the chocolate into the cream. Mix together the coffee and brandy or Amaretto. Dip one-third of the sponge fingers in the mixture to moisten them and use to line a foil-lined, loose-bottomed 23 cm/9 in cake tin (pan).
Spread with half the cream mixture. Moisten and add another layer of sponge fingers, then the remaining cream and finally the remaining biscuits. Chill thoroughly before removing from the tin to serve.
400 g/14 oz/3½ cups plain (semi-sweet) chocolate
400 ml/14 fl oz/1¾ cups double (heavy) cream
600 ml/1 pt/2½ cups cold strong black coffee
75 ml/5 tablespoons brandy or Amaretto
400 g/14 oz sponge finger biscuits
Method:
Melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Remove from the heat and leave to cool. Meanwhile, beat the cream until stiff. Beat the chocolate into the cream. Mix together the coffee and brandy or Amaretto. Dip one-third of the sponge fingers in the mixture to moisten them and use to line a foil-lined, loose-bottomed 23 cm/9 in cake tin (pan).
Spread with half the cream mixture. Moisten and add another layer of sponge fingers, then the remaining cream and finally the remaining biscuits. Chill thoroughly before removing from the tin to serve.
