Rich Chocolate Cream
|Macaroon biscuits||4 Large|
|Cooking chocolate||4 Ounce, broken into pieces (100 Gram Plain Cooking Chocolate)|
|Single cream||3⁄4 Pint (400 Milliliter)|
|Caster sugar||2 Ounce (50 Gram)|
|Ratafia biscuits||8 Small|
|Whipped cream||1⁄4 Cup (4 tbs)|
|Grated chocolate/Toasted flaked almonds||3 Tablespoon|
Crush the macaroon biscuits and put them in a greased 900-ml (1 1/2-pint) souffle dish.
Heat the cooking chocolate and cream in a saucepan almost to boiling point.
Whisk the eggs and sugar in a bowl until light and creamy.
Then pour on the chocolate mixture.
Mix well, then gently pour the mixture into the souffle dish.
Leave to stand for about 5 minutes, then cover with foil.
Put 300 ml (1/2 pint) water into the pressure cooker with the trivet and stand the chocolate custard on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 10 minutes.
Reduce pressure slowly.
Leave the chocolate custard to cool, then chill it.
Arrange the ratafia biscuits on top and decorate with a little whipped cream and grated chocolate or toasted almonds.
Serving size: Complete recipe
Calories 3602 Calories from Fat 1885
% Daily Value*
Total Fat 260 g399.9%
Saturated Fat 160.9 g804.5%
Trans Fat 0 g
Cholesterol 954.9 mg318.3%
Sodium 1305.9 mg54.4%
Total Carbohydrates 321 g107%
Dietary Fiber 41 g164%
Sugars 189.1 g
Protein 61 g121.7%
Vitamin A 62.4% Vitamin C 4.8%
Calcium 79.5% Iron 155.7%
*Based on a 2000 Calorie diet