This week Roy decided that with Mothers Day rapidly approaching, he would like to share the recipe for a dessert which his online friends could make to spoil their mothers. He wanted something really simple, which children could make with just a little help from their Dad’s. He flipped through his cookbooks for the perfect inspiration, and finally stumbled upon a recipe which was so simple it almost seemed to good to be true – but it was, and it was delicious too! So this week, Roy Creates A Sinfully Easy And Delicious Chocolate Cream Torte.
You Will Need:
- 600 millilitres of cream
- 1 large packet of sponge finger biscuits
- 1 cup of strong black coffee
- A jar of chocolate hazelnut spread
- 2 tablespoons of toasted almonds
Optional: You may like to add a little Rum flavouring if you are making this as an adult dessert. The original recipe calls for 2 tablespoons of Rum.
Method:
- Whip the cream until it is thick
- Divide the biscuits into three piles, one for each layer of the cake
- Pour the coffee into a bowl large enough to dip your biscuits. If you are using the rum, stir this into the coffee.
- Dip the biscuits into the coffee, wetting only one side (Roy recommends you wet the non sugared side)
- Line the biscuits up on your serving plate in a log shape
- Generously spread the biscuits with chocolate hazelnut spread
- Spread a layer of cream over the chocolate hazelnut spread
- Repeat the dipped biscuits, spread and cream, and then add one more layer of dipped biscuits
- Spread very lightly with chocolate hazelnut spread
- Cover the entire log with the remaining cream
- Sprinkle with the toasted almonds and put in the fridge until you are ready to serve
- Enjoy!