Print
Email
Add a photoServings: 1
Ingredients
- 200 gm Cadbury's Bournville chocolate
- 75 gm Butter 5 ml, (1 tsp) instant coffee (3oz)
- 40 ml Rum or possibly orange juice, (2 Tbs)
- 3 x Large eggs, separated
- 75 gm Grnd almonds, (3oz)
- 75 gm Castor sugar, (3oz)
- 1 x 425 gram can Blackberries
- 1 x Blackberry flavoured jelly
- 225 gm Caster sugar, (8oz)
- 275 ml Water, (1/2 pint)
- 20 ml Gelatine, (1 Tbs)
- 5 ml Vanilla essence, (1 tsp)
- 50 gm Butter, (2oz)
- 10 ml Oil, (2 tsps) A 20cm, (8 inch) round, loose based cake tin, greased and base lined
Directions
- Heat half of the Bournville chocolate in a pan with the butter, coffee and liquid. Stir till smooth then take off the heat. Stir in the egg yolks and grnd almonds. Whisk the egg whites quite stiffly, mix in the sugar and whisk till as stiff again. Fold into the chocolate mix and turn into the prepared tin. Bake in a hot oven Gas Mark 3, 170 C, 325 F for about 55 min. Leave to cold in the tin.
- Make the jelly by liquidising the Blackberries, then sieving to remove seeds. Heat the jelly with the puree then leave to cold and thicken slightly. Remove cake from the tin, peel off paper then place back in the tin, pressing it down slightly so which it fits snugly. Pour over half set jelly and leave to set.
- Place the sugar, water, gelatine and essence in a large pan and heat gently till dissolved. Bring to the boil and boil without stirring for about 5 min. Leave to cold. Now whisk vigorously till thick and white. Pour over the jelly and leave to set.
- For the top, heat the remaining chocolate with the butter and oil till smooth. Cold slightly then pour over the jelly and leave this to set too.
- Later, carefully remove from the tin and serve with Blackberry puree if liked.
- NOTES : A delicious recipe which needs to be made when required as it won't freeze.
- Serves 6-8.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 723g | |
| Calories 1770 | |
| Calories from Fat 1230 | 69% |
| Total Fat 140.18g | 175% |
| Saturated Fat 70.61g | 282% |
| Trans Fat 0.24g | |
| Cholesterol 894mg | 298% |
| Sodium 973mg | 41% |
| Potassium 442mg | 13% |
| Total Carbs 89.49g | 24% |
| Dietary Fiber 3.7g | 12% |
| Sugars 82.57g | 55% |
| Protein 26.58g | 43% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
