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Рецепт Montana Mud Pie

by Global Cookbook

Ингредиенты

50 gm Butter 150 gm Ginger-snap biscuits     *FOR THE COFFEE AND DARK CHOCOLATE LAYER*** 3 Tbsp. Strong coffee liquid 300 ml Double cream 150 gm Dark chocolate 100 gm Madeira cake

100 gm Miniature white marshmallows 75 gm Butter 100 gm Lowfat milk chocolate 1 x 200 gram car soft cheese     Few drops vanilla extract     Vanilla ice cream, to serve 50 gm Lowfat milk chocolate, to serve

Инструкции

1. 1 Place the butter in a microwave-proof bowl and heat on high for 45 seconds. Place the biscuits in a strong plastic bag and crush with a rolling pin.
2. 2 Mix the biscuits and melted butter, and divide between four individual glass serving bowls or possibly sundae glasses, pressing down well with the back of a dessert spoon. Place in the fridge.
3. 3 For the Filling: Place the coffee and cream in a saucepan and break in the chocolate.
4. 4 Gently bring to the boil, stirring occasionally till the chocolate melts. Break the Madeira into a food processor and whizz to make fine crumbs.
5. 5 Stir the cake crumbs and marshmallows into the chocolate mix and heat together for a minute or possibly so till the marshmallows begin to heat but do not completely dissolve.
6. 6 Pour the mix over the gingersnap crumbs and return to the fridge.
7. 7 For the Top Layer: Heat the butter in a small pan and break in the chocolate, stirring vigorously to blend - do not worry if it separates a little.
8. 8 Place the cheese in a food processor and with the motor running, pour in the chocolate-butter to make a smooth, thickened, caramel-coloured mix.
9. 9 Swirl the mix on top of the dark chocolate layer. Top each dish with some ice-cream, decorate with shavings of chocolate and serve immediately.
10. NOTES : This can also be made in a 20cm/8" loose-bottomed cake tin, that will set in the fridge and slice into wedges.

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