We’re going super easy for the third recipe of Choctober…it’s no bake! Yes, seriously! There’s very little preparation and lots of enjoyment (look at the glossy colour of that chocolate!) so it feels a bit like we’re cheating, but this dessert is so decadent, I couldn’t not share the recipe with you.
There is an optional tablespoon of Cointreau in this recipe so it’s definitely one for the adults (even if you don’t actually add the alcohol) I think this works really well with the rich, creamy chocolate mix. OK, so let’s get down to business, you can see how gorgeous it looks…in short, take how good you think it will taste and times it by 100 – you’ll hopefully be somewhere close. To make your own:
- 250ml double cream
- 2tbsp light muscovado sugar
- 50g butter
- 250g good quality dark chocolate (at least 70%)
- 100g good quality milk chocolate
- 1tablespoon Cointreau (although you can leave this out of the recipe if you wish)
- 22cm ready baked pastry case
- Heavy based pan
- Serving plate
- Gently heat your double cream and sugar in your pan until it is very hot but not boiling
- Remove from the heat and add your butter, chocolate and Cointreau
- Leave for 1 minute and stir until it is smooth
- Pour into your pastry case and chill in the fridge for a minimum of 3 hours before eating
This recipe is particularly great for when you have friends round for dinner; what they don’t know is just how easy it is to pull together, or how little time you’ve spent slaving over a hot stove to make. They will, however, love this so much it will be hard for them to say no to a slither of a second slice.
If you like your puds boozy, you’ll also enjoy my Gin and Tonic Cake with a twist of lime…totally delicious and laced with lots of gin – it’s not for the faint hearted.
Next week’s Choctober post will be another take on a loaf cake with a twist – see you back here next week when all will be revealed!
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