50 g Butter
150 g Ginger-snap biscuits
***FOR THE COFFEE AND DARK
-CHOCOLATE
; LAYER***
3 tb Strong coffee liquid
300 ml Double cream
150 g Dark chocolate
100 g Madeira cake
100 g Miniature white marshmallows
-FOR THE TOP LAYER-
75 g Butter
100 g Milk chocolate
1 200 gram car soft cheese
Few drops vanilla extract
Vanilla ice cream; to serve
50 g Milk chocolate; to serve
1 Place the butter in a microwave-proof bowl and heat on high for 45
seconds. Place the biscuits in a strong plastic bag and crush with a
rolling pin.
2 Mix the biscuits and melted butter, and divide between four individual
glass serving bowls or sundae glasses, pressing down well with the back of
a dessert spoon. Place in the fridge.
3 For the Filling: Place the coffee and cream in a saucepan and break in
the chocolate.
4 Gently bring to the boil, stirring occasionally until the chocolate
melts. Break the Madeira into a food processor and whizz to make fine
crumbs.
5 Stir the cake crumbs and marshmallows into the chocolate mixture and heat
together for a minute or so until the marshmallows begin to melt but don’t
completely dissolve.
6 Pour the mixture over the gingersnap crumbs and return to the fridge.
7 For the Top Layer: Melt the butter in a small pan and break in the
chocolate, stirring vigorously to blend – don’t worry if it separates a
little.
8 Place the cheese in a food processor and with the motor running, pour in
the chocolate-butter to make a smooth, thickened, caramel-coloured mixture.
9 Swirl the mixture on top of the dark chocolate layer. Top each dish with
some ice-cream, decorate with shavings of chocolate and serve immediately.
Yields
4 servings