chocolate, broken up
250g/9oz unsalted butter,
100g/31/2 oz icing sugar,
1 tbsp cocoa, sifted
3 medium eggs, separated
3 tbsp Camp coffee
(diluted), or strong cold
200g/7oz digestive biscuits
2-3 tbsp Calvados
Place the chocolate in the top half of a double boiler with simmering water in the lower half (or else in a bowl set over a pan of simmering water) and gently melt it, then remove and leave it to cool.
Beat the butter and sugar together in a bowl until they are pale and creamy. Whisk in the cocoa, and then the egg yolks. Stir the coffee into the cooled chocolate which will thicken, then blend it with the butter mixture.
In another bowl whisk the egg whites until they are stiff and fold them, a third at a time, into the chocolate base.
Crush the biscuits into small nibs (the size you find in a Yorkie Bar). Scatter half of these over the base of a shallow pudding dish or bowl (I use a 23cm/9in square one), sprinkle over half the Calvados and spread over half the chocolate mixture using a palette knife. Repeat with the remaining ingredients then cover with clingfilm and chill in the fridge for several hours. Remove it 30-60 minutes before serving.
It should be the consistency of a rich mousse when you come to eat it.
ANNIE BELLReuse content