Takes 20 minutes to make, plus 6-8 hours’ chilling. Ginger also works well with this recipe, so for another variation, try using ginger snaps instead of the amaretti biscuits and folding in a little chopped stem ginger with the coffee and the remaining cream, at step 4.
- A little butter, for greasing
- 160g Soft amaretti biscuits
- 300g Plain chocolate, at least 70 per cent Cocoa solids
- 3 tbsp Liquid glucose
- 450ml Double cream
- 5-6 tbsp Freshly made strong espresso Coffee, cooled
- Grease and line a 1kg loaf tin with a little butter and baking paper or cling film. Put the Amaretti biscuits into a food processor and whizz until they resemble breadcrumbs. Place half of the biscuits into the base of the tin.
- Melt the chocolate and glucose in a bowl over a pan of simmering water, until melted. Set aside to cool a little.
- In a separate bowl, whisk the cream until just starting to thicken. Fold half the cream into the chocolate mixture until evenly mixed.
- Fold in the cooled coffee and the remaining cream. Spoon half the chocolate mixture onto the crushed biscuits, then evenly sprinkle over the remaining biscuits. Spoon over the remaining chocolate mixture, smoothing the surface with a palette knife. Chill the slice for 6-8 hours, until set.
- To serve, carefully invert onto a serving plate and discard the baking paper or cling film. Cut into slices and serve with an espresso coffee.
TIP: Try folding in some dried cherries or chopped almonds with the coffee and the remaining cream at step 4.