A must for Christmas, pure indulgence if you like choccie. Two of us have no problem eating all of this.
Gateau de l'Ambassadeur
This is an excellent party sweet which actually improves by being made one or two days in advance.
It will keep for 4/5 days if made with grapes or 7/10 days if made with raisins and will
freeze well.
Serves 8
If using raisins:-
The day before pour boiling water over the raisins and leave to soak for 2 minutes. Drain then pour
over the rum and leave overnight.
Line a 7 inch (10 inch for double quantity) loose-bottomed tin with wax or silicone paper.
If using grapes:-
Peel, de-seed and quarter grapes and soak in the rum.
Very gently melt chocolate in the water either in a pan or in the microwave being very careful not to
overheat. Leave to cool but not set.
Put the biscuits in a poly bag and crush with a rolling pin.
Cream together the butter and ½ (2 oz) caster sugar.
Beat in the egg yokes, vanilla, melted chocolate, biscuits and soaked fruit including any rum.
Lightly whip cream and stir into mixture.
Whip egg whites until stiff. Add caster sugar to egg white and whip again until mixture forms peaks.
Fold into chocolate mixture.
Pour mixture into prepared tin and refrigerate for at least 6 hours.
To serve:-
Remove from tin by pushing up loose bottom. Invert onto serving dish and carefully remove paper.
Decorate with whipped cream and grated chocolate.
2 oz seedless raisins or 2/4 oz of green grapes.
2 tablespoons of rum (or whisky)
4 oz good quality plain cooking chocolate
4 oz unsalted butter
4 oz caster sugar
2 eggs separated
4 oz rich tea biscuits
4 tablespoons double or whipping cream
¼ teaspoon vanilla essence
2 tablespoons water
Extra grated chocolate and cream for decorating
Def an indulgence !
Sounds lovely, very similar to Nigella L's 'rocky road' but with all that rum not one for the kids !!