Yes it really does serve ten, it is so rich! A recipe created for Divine by the queen of cakes, Mary Berry.
- 200g (7oz) Divine Dark Chocolate
- 125g (4oz) caster sugar
- 8 tablespoons water
- 4 egg yolks
- 2 tablespoons brandy
- 600ml (1 pint) double cream
- A little icing sugar, sifted
- 12 large strawberries, sliced
- A little single cream
- 50g grated Divine Dark Chocolate (optional)
- If you do not have a spring-form tin, spoon the mixture into a freezer-safe shallow dish, cover with clingfilm, then freeze.
- After thawing for 20 mins the chocolate will be ready to spoon onto serving plates and be decorated with strawberries.
- You can make half the quantity if you prefer, or simply cut off and thaw the amount you wish to serve and leave the rest in the freezer.
A 20cm (8”) loose-bottomed or spring-form tin, oiled and lined with clingfilm.
- Break the chocolate into sections and drop into a processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively you can finely grate the chocolate.
- Measure the sugar and 6tbsps water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally.
- Turn up the heat and boil briskly for 3-4 mins till it becomes a thin syrup.
- Set the processor running and pour in the hot syrup through the funnel on to the chocolate so it melts and becomes liquid.
- Add 2tbsps boiling water.
- Next add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.
- In a separate bowl beat the cream to a soft floppy consistency then fold in the chocolate mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with clingfilm and transfer to the freezer for a minimum of 4 hours to freeze.
- To serve remove from the freezer, release from tin and transfer to a plate. Decorate. Allow to soften a little and serve about 10-15 mins after coming out of the freezer.