Preparation Notes: 40min, plus cooling and freezing
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Yields:
10 - 10
Prep Time:
40 mins
Cook Time:
15 mins
Total Time:
55 mins
Ingredients
100g (3 ½oz) dark chocolate, finely chopped
Oil, for greasing
75g (3oz) caster sugar
3 large eggs
450ml (15 fl oz (¾ pint)) double cream
25ml (1 fl oz) Tia Maria
1Tbsp. coffee essence
1Tbsp. cocoa powder, to dust
Directions
Step 1
Melt the chocolate in a bowl set over a pan of barely simmering water. Set aside to cool slightly.
Step 2
Lightly oil and double-line a 900g (2lb) loaf tin with clingfilm, allowing excess to hang over the edge. Put the sugar and eggs into a large bowl set over a pan of gently simmering water and beat with an electric whisk for about 5min until doubled in volume. The whisk should leave a ribbon trail on the surface when lifted. Remove from heat, place bottom of the bowl in cold water and whisk for 5min until cool.
Step 3
In a separate bowl, whip the cream to soft peaks and fold through the sweet egg mixture. Spoon a third of this into the prepared tin. Lightly drizzle with 1tbsp of the melted chocolate in a thin layer. Freeze for 15min before adding the next layer.
Step 4
Fold Tia Maria and coffee essence through the remaining cream mixture. Carefully spoon half of this into the loaf tin. Lightly drizzle with another 1tbsp of melted chocolate in a thin layer. Freeze for 15min. Gently fold the remaining melted chocolate into the remaining cream.
Step 5
Carefully spoon chocolate mixture into the loaf tin as a final layer. Smooth, then cover with the overhanging clingfilm. Freeze for at least 6hr or overnight. Remove from freezer 15min before serving. Lift out and invert on to a serving plate. Remove clingfilm and dust with cocoa powder to serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
