This is a regular make in this household and something that I make when I am having a touch of the blues. Funny how sweet stuff puts a different perspective on things. Its also a good prepared in advance to bring out a Christmas. You can of course add what ever takes your fancy like dried mango crystallised pineapple coconut, cranberries the choice is yours.
350g/12 oz good quality Cooking Chocolate dark or plain the choice is yours - not cake covering which is of an inferior quality for this cake
4 tablespoons strong black coffee
4 tablespoon brandy
8 oz digestive biscuits, graham crackers or a good plain biscuit can be used broken
90g/3 oz/ 3/4 cup toasted slivered flaked almonds
90g/3 oz/1/3 cup glace (candied) cherries
300ml/1/2 pint cups of double (heavy) cream
There is no cooking as such with this recipe which is why in one sense I like it can easily be rustled up even on a week night
Grease an 18 cm/7 inch round loose bottomed cake tin/pan it can be square or round
Melt the chocolate with the coffee in a heat proof bowl placed over a simmering pan of water - don't let the water boil into the bowl as it will ruin the product - equally don't let the bowl touch the bottom of the pan.
Remove from the heat and stir in the brandy biscuits almonds and glace cherries. Pour the mixture into the prepared tin and smooth the top. Chill overnight.
Turn out onto a serving plate. (Whip the cream until just stiff and pipe it over the top of the cake. Decorate with grated chocolate or chocolate curls) I don't usually decorate with the cream that's why ended up missing it out. Cut in thin wedges if set in a round pan and cut into strips if using the square pan.
Munch and enjoy