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Ingredients
½ Cup Clover Springbok Unsalted Butter , plus a little extra for the pan
120g good quality semisweet chocolate, finely chopped
1 large egg
¼ cuper Huletts Castor Sugar
½ tablespoon water
½ tablespoon amaretto (optional)
½ cup walnuts
260g whole wheat biscuits, coarsley crumbled
½ cup dried cranberries
½ cup Clover cream , whipped (optional)
Hint
This recipe also makes a delicious chocolate salami, instead of placing in dish wrap in cling wrap and shape to a round, once set remove and press in crushed biscuits. |
Preperation Method
| 1. |
Lightly butter a 20-by-5-cm spring form pan; set aside. In a medium bowl, combine
chocolate and butter. Place bowl on top of a saucepan filled with 2,5 cm’s of simmering water. Stir mixture occasionally until melted and smooth, about 3 minutes. Remove bowl
from saucepan; set aside |
| 2. |
On another medium bowl, whisk together egg, sugar and water. Place over the pot of simmering water; whisk until pale, fluffy and thick, 3 to 4 minutes. Remove bowl from heat; whisk in chocolate and amaretto. Let cool for 5 minutes, stirring occasionally. |
| 3. |
Fold crushed cookies, half the walnuts and half the dried cranberries into chocolate mixture. Pour into prepared pan, smooth top with a spatula. Sprinkle remaining nuts and cranberries on top. Cover; chill until set, about 1 hour. Serve with whipped cream if using. |
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