Take this double-layer cake to the third level of indulgence by serving with a dollop of double cream.
– 175g plain chocolate biscuits
– 85g butter, melted
– 400g CADBURY Baking Dark Chocolate, chopped
– 600ml thickened cream
– 1/4 cup coffee-flavoured liqueur
– Cocoa powder, to dust
3 Method / Steps
Grease a 20cm (base) springform pan. Line base and side with baking paper. Place biscuits in a food processor. Process until mixture resembles fine breadcrumbs. Add butter. Process until combined. Press mixture over the base of the pan. Refrigerate for 30 minutes.
Meanwhile, place chocolate in a large heatproof bowl over a saucepan of simmering water. Stir with a metal spoon for 10 minutes or until melted and smooth. Remove from heat. Cool for 10 minutes (see note).
Using an electric mixer, beat cream and liqueur until soft peaks form. Fold cream mixture into chocolate. Pour chocolate mixture over base in prepared pan. Smooth with a spatula. Cover. Refrigerate for 3 hours or until set. Dust with cocoa. Serve.
source – tastecom