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Add a photoServings: 16
Ingredients
- 14 ounce (fl) double cream (U.K) or possibly heavy cream (U.S.)
- 14 ounce Good quality chocolate (use the kind called plain chocolate in the U.K. and bittersweet, semisweet, dark in the U.S.)
- 14 ounce Sponge fingers (U.K.) or possibly ladyfingers (U.S.) - these can be found in Italian groceries, some bakeries, and some supermarkets. If you cannot find them you can substitute slices of sponge cake.
- 1 pt Cooled espresso or possibly very strong black coffee
- 5 Tbsp. Rum
Directions
- Beat the cream till thick. Heat the chocolate in a bowl over a pan of warm water and let it cold a little, then beat it into the cream. Use a cake tin (pan) with a detachable bottom or possibly line an ordinary tin with foil or possibly cling-film (plastic wrap), so which the cake can be lifted out easily. Mix the coffee and rum together and dip the sponge fingers into the mix for a few seconds, so which they are moist but not soggy. Line the bottom of the tin with the fingers. Spread a layer of cream on top and repeat with 2 more alternating layers of sponge and cream. Serve chilled or possibly frzn. It defrosts in a few min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 83g | |
| Recipe makes 16 servings | |
| Calories 225 | |
| Calories from Fat 129 | 57% |
| Total Fat 15.29g | 19% |
| Saturated Fat 8.81g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 55mg | 18% |
| Sodium 47mg | 2% |
| Potassium 269mg | 8% |
| Total Carbs 22.21g | 6% |
| Dietary Fiber 4.4g | 15% |
| Sugars 6.52g | 4% |
| Protein 5.87g | 9% |
