Rosie’s Celes­tial Choco­late and Amaretto Slice

(serves about 8)

10 crushed Amaretti bis­cuits
125 grams high-cocoa-content choco­late (Valhrona is excel­lent)
1 tbsp unsalted but­ter
1 tbsp strong espresso cof­fee
1 tbsp Amaretto liqueuer
4 eggs, sep­a­rated
1 tbsp caster sugar
300 ml dou­ble cream

Line a loaf tin with grease­proof paper, then place half the crushed bis­cuits on the bottom.

Melt the choco­late in a dou­ble boiler, then stir in the but­ter, cof­fee and Amaretto. Set aside.

Whisk the egg yolks with the caster sugar until fluffy, and set aside. Whip cream, then mix it with choco­late mixture.

Beat egg whites till stiff and gen­tly fold into choco­late mix­ture. Pour into loaf pan and refrig­er­ate overnight, very impor­tant. When ready to serve, unmold from pan and scat­ter remain­ing crushed bis­cuits on top. If you want to be posh, Rosie sug­gests a shot glass of Amaretto on the side. HEAVENLY.

Print This Post Print This Post

No comments yet

Leave a Reply:

Notify me of followup comments via e-mail. You can also subscribe without commenting.

*these fields are required