You will need the vanilla version of the Butter Cake for this. Click on the menu button above for the recipe.
600ml double cream
75ml Irish whisky
4 tbsp splenda
100ml strong coffee (use 1 &1/2 tbsp of instant coffee)
25g 85% dark chocolate
Using a hand whisk, beat together the cream, marscapone, whisky and splenda until they are completely combined and is thick as whipped cream.
Next slice the cake and layer it over the bottom of the dish, a 7 inch by 7 inch dish is ideal. Then spoon over the coffee, a small amount at a time so that the cake can absorb it fully.
Then grate almost half of the chocolate over the top.
Next add half of the cream mixture and smooth over. Then put a layer of cake on top of the cream and add the coffee and grated chocolate as before.
Finish with the remaining cream and grated chocolate.
Refrigerate for around an hour before serving.
Store covered in the fridge for up to 3 days or can be frozen.
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