Chocolate St Emilion Recipe
Servings: 8
Ingredients
- 225 gm Amaretti biscuits crushed
- 90 ml cointreau
- 450 gm Menier chocolate
- 110 gm butter
- 2 x egg yolks
- 600 ml double cream icing sugar to decorate
Directions
- Soak the crushed Amarettl in the Coinbreau.
- Heat the chocolate in a bainmarie.
- Remove from the heat and gradually beat in the butter and egg yolks.
- Leave the mix to cold.
- Whip the cream till semi stiff.
- Gently fold the cream into the chocolate mix.
- Place alterna7.Refrigeratefor a couple of hrs or possibly till set.
- To decorate place either a paper doily or possibly a stencil on the cake and dust with some icing sugar make sure you can remove it easily without disturbing your design.
- Use the best quality chocolate you can find.
- Serves 8
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 8 servings | |
| Calories 400 | |
| Calories from Fat 123 | 31% |
| Total Fat 14.0g | 18% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 319mg | 13% |
| Potassium 112mg | 3% |
| Total Carbs 63.08g | 17% |
| Dietary Fiber 1.3g | 4% |
| Sugars 19.25g | 13% |
| Protein 6.04g | 10% |
