Pour the melted chocolate over the cakes (place the cooled cakes onto a wire rack to avoid the chocolate pooling around the edges of the cake) and allow to cool and set before serving.
If it is too firm, then add a little milk until it is your desired consistency. To build the cake, place the bottom layer of your coffee sponge onto your serving dish and spread the coffee ...
Invert onto a serving platter or cutting board and release cake. Place cake back in freezer until it’s frozen solid, 20-30 minutes. Use an electric mixer to beat heavy cream and confectioner’s ...
For the cake, place the apricots, sultanas, raisins, cherries and stem ginger into a bowl and pour over 100ml/3½fl oz of the whisky. Stir in the orange zest and juice to combine, then cover and ...