Chocolate and Almond Dessert
|Dark cooking chocolate||8 Ounce (225 Grams)|
|Eggs||2 (Size 3)|
|Caster sugar||4 Ounce (100 Grams)|
|Melted butter||8 Ounce (225 Grams)|
|Strong coffee||1 Teaspoon|
|Mashed potatoes||8 Ounce (225 Grams)|
|Digestive biscuits||8 Ounce, crushed (225 Grams)|
|Ground almonds||3 Ounce (75 Grams)|
|Whipping cream||5 Ounce (125 Grams)|
|Split almonds||1 Ounce (25 Grams)|
Line a 900g (2 lb) loaf tin with oiled paper.
Melt the chocolate in a basin over hot water or in a microwave oven.
Beat together the eggs and sugar until they are thick and creamy, and white in colour.
Gently stir in the butter, then add the melted chocolate, coffee, potatoes, crushed biscuits, and ground almonds.
Mix well and then pour into the loaf tin.
Refrigerate until firm, turn out of the tin and decorate with the whipped cream and almonds.