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Add a photoRich and elegant; the perfect ending to a dinner party
Ingredients
- 100g unsalted butter
- 4 large eggs
- 100g savoiardi (sponge finger) biscuits
- 200g quality dark chocolate, at least 70% cocoa solids
- 200g caster sugar
- 1 tablespoon cornflour
- 6 tablespoons amaretto liqueur
- icing sugar for dusting
Directions
- PRE-HEAT THE OVEN TO 140ËC/120ËC FAN/GAS 1
- LINE - Line a 23cm loose-bottomed flan tin with the biscuits. Drizzle with the amaretto liqueur and set aside.
- MELT -Melt the butter and chocolate in a bain-marie.
- WHISK - Separate the eggs. Whisk the egg whites to soft peaks.
- CREAM - Cream together the sugar, cornflour and eggs yolks.
- BEAT - Add the melted chocolate and butter to the creamed sugar and egg mixture and beat until combined.
- FOLD - Fold the egg whites into the chocolate mixture with a metal spoon.
- BAKE - Pour the mixture over the biscuits and bake for 45 minutes or until firm to the touch.
- COOL - Take the tin out of the oven and leave to cool for 5 minutes.
- SERVE - Turn the cake on to a serving dish with the savoiardi biscuits on top and allow to rest for an hour before serving. Dust with icing sugar. Serve with cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 411 | |
| Calories from Fat 266 | 65% |
| Total Fat 29.87g | 37% |
| Saturated Fat 17.43g | 70% |
| Trans Fat 0.04g | |
| Cholesterol 186mg | 62% |
| Sodium 75mg | 3% |
| Potassium 248mg | 7% |
| Total Carbs 26.0g | 7% |
| Dietary Fiber 2.5g | 8% |
| Sugars 19.15g | 13% |
| Protein 6.65g | 11% |
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