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.