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Chocolate Cream Cake

Recipe for 16

Ingredients

What to do

  1. Beat the double cream until thick. Melt the chocolate in a bowl over hot water and let it cool a little, then beat into the cream. Use a cake tin with a detachable bottom or line a normal tin with foil so that the cake can be lifted out.
  2. Mix the coffee and rum together and dip the sponge fingers into the mixture for a few seconds until moist. Line the bottom of the tin with the fingers.
  3. Spread a layer of cream on top and repeat with 2 more alternating layers of sponge and the chocolate cream. Chill or we prefer it frozen so serve it semi-freddo.  This is a really rich pudding!

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