Name: Chocolate cream fridge cake
Yield: 10 servings
Cuisine: Baking
Ingredients: 100.00 g dark chocolate broken into squares; 30.00 ml butter; 15.00 ml sugar; 15.00 ml milk; 375.00 ml corn flakes; 125.00 ml coconut; 1.00 eggs whisked; 4.00 eggs seperated; 125.00 ml castor sugar; 10.00 ml Sheridans gelatine; 15.00 ml rum; 250.00 ml cream whipped; 100.00 g dark chocolate melted

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Ingredients (13)

BASE

100.00 g	dark chocolate — broken into squares
30.00 ml	butter
15.00 ml	sugar
15.00 ml	milk
375.00 ml	corn flakes
125.00 ml	coconut
1.00	eggs — whisked

FILLING

4.00	eggs — seperated
125.00 ml	castor sugar
10.00 ml	Sheridans gelatine
15.00 ml	rum
250.00 ml	cream — whipped
100.00 g	dark chocolate — melted

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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.