Chocolate and caramel delight

Recipe from: 6/15/1994 12:00:00 AM
Ingredients 19
Servings 10
Time

Ingredients

  • CRUST
  • 200
    g
    ginger biscuits
  • 100
    g
    butter, melted
  • CARAMEL FILLING
  • 500
    ml
    cream
  • 400
    g
    castor sugar
  • 70
    ml
    cornflour
  • 70
    ml
    water
  • 4
    eggs
  • 100
    g
    iced butter, cubed
  • 10
    ml
    gelatine
  • 50
    ml
    rum
  • 10
    ml
    instant Nescafé coffee granules
  • CHOCOLATE LAYER
  • 200
    g
    chocolate
  • 3
    eggs, separated
  • 200
    ml
    cream
  • 5
    ml
    gelatine
  • 20
    ml
    water
 

Method

 
CRUST: Line a 22-25 cm diameter springform pan with clingwrap (to facilitate removal). Process biscuits finely in a food processor. Pour in melted butter and process until well combined. Press biscuit mixture evenly into base of pan. Refrigerate until set. CARAMEL LAYER: Stir cream and sugar over low heat until sugar has dissolved. Remove from heat. Mix cornflour with water until smooth. Beat eggs, add cornflour mixture and whisk to combine. Add to cream and sugar mixture, stirring until smooth. Gradually bring to boil, stirring continuously with a wooden spoon until smooth and thick, 5 to 10 minutes. Beat in cubes of butter, one at a time, allowing each to melt before adding the next one. Add gelatine to hot caramel mixture. Add rum and coffee granules and stir until dissolved and smooth. Pour over crust and allow to cool. Freeze until set. CHOCOLATE LAYER: Melt chocolate in a double boiler or microwave. Whisk egg yolks and cream together. Add cream mixture to melted chocolate, beat until smooth. Stir continuously over steam until thick and coating back of a wooden spoon. Melt gelatine in water over boiling water and fold into chocolate mixture. Beat egg whites until soft peaks form and fold into mixture. Pour over set caramel filling and freeze for 4 to 5 hours. Decorate with chocolate curls and cream. Stand at room temperature for 15 minutes before slicing.
 

Read more on: dairy
 

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