For 8 servings:
350 g amaretto pastry (purchased or home (recipe))
175 g dark chocolate (70-75% cocoa)
425 ml cream
4 tbsp brandy
3 tbsp cider
cocoa powder for decoration
Instructions: Italian crunchy almond amaretto pastry can be bought in stores or made at home. Due to their strong almond flavor, it blends well with the bitter, very dark chocolate.
1. Break the chocolate into small pieces, put in a bowl, pour the cream and put the bowl over a pan of barely simmering water, making sure the bottom of the bowl does not touch the water. Stir until chocolate has melted. Then remove the bowl from the heat, electric beater whisk until a creamy cold mixture.
2. Stir in brandy and cider and pour into a dish with low walls. Dip cookies one at a time, first in brandy, then in chocolate cream and put a layer of pastry on the bottom of the form for a pudding or a deep glass bowl.
3. Spread a layer of chocolate cream biscuits and repeat the process until it is 4 layers. Put a saucer on top, which is placed in a form and put the top weight of 1 kg. Leave overnight in refrigerator.
4. Before you serve, dip the form of hot water for 3 seconds and turn the cake onto a dish. Put back in refrigerator for 15 minutes and allow to harden on the outside and sprinkle with cocoa.
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