Chocolate cream fridge cake

Recipe from: 10/30/1997 12:00:00 AM
Ingredients 15
Servings 10
Time

Ingredients

  • BASE
  • 100
    g
    dark chocolate, broken into squares
  • 30
    ml
    butter
  • 15
    ml
    sugar
  • 15
    ml
    milk
  • 375
    ml
    corn flakes
  • 125
    ml
    coconut
  • 1
    egg, whisked
  • FILLING
  • 4
    eggs, separated
  • 125
    ml
    castor sugar
  • 10
    ml
    gelatine
  • 15
    ml
    rum
  • 250
    ml
    chilled cream, stiffly whipped
  • 100
    g
    dark chocolate, melted
 

Method

 
Spray a 27 cm loose-bottomed cake tin with non-stick spray. Melt the chocolate, butter, sugar and milk over low heat until completely melted. Stir occasionally, taking care not to bring the mixture to the boil. Add the corn flakes, coconut and egg, mixing well. Press the mixture into the bottom of the cake tin and chill. Whisk together the egg yolks and sugar until light. Heat in the top of a double boiler, stirring until thick. Remove from the heat. Soak the gelatine, sprinkled over 15 ml (1 T) cold water, until spongy. Heat in the microwave oven for a few seconds until melted or melt over boiling water, but do not bring to the boil. Stir into the egg mixture along with the rum. Cool slightly before folding in the cream. Beat the egg whites until soft peaks are formed and fold in. Carefully spoon the mixture over the chocolate base and chill overnight until set. (Alternatively, freeze until needed.) Decorate with melted chocolate and carefully remove from the cake tin.
 

Read more on: dairy
 

You might also Like

NEXT ON FOOD24X

Frozen Tiramisu

2017-12-13 10:48
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.