This recipe is not for the faint-hearted.. or the diet-minded. It has only three main ingredients: chocolate, cream and eggs. It is pure and unadulterated, smooth and delicious and rich. The recipe comes from a tiny restaurant in a tiny town on the pebbly east coast beaches of the USA, a carefully guarded secret smuggled to New Zealand, hidden for decades in the kiwifruit orchards of the Bay of Plenty only to emerge now, transformed and glorious to YOU, reader, I can only say: use it wisely..
7 oz Fair Trade chocolate (I used Scarborough Fair dark chocolate)
5 eggs
1½ cups of cream (whipped to chantilly)
2 T instant coffee dissolved in 2 T of rum
Melt chocolate gently in a double boiler. Blend egg yolks with coffee and rum and stir into chocolate. Beat egg whites until stiff and stir ¼ into the choc mixture. Fold in the remaining whites. Fold in the whipped cream. Refridgerate. Lick the bowl, hee hee..
they were so good and now they are gone.. sigh.. But if you want to butter up your flatties (or friends or whanau) here’s the recipe: Cream 200g butter with a half cup of sugar. Stir in 1¼ cup flour and ¼ cup cocoa. Fold in 2 cups of cornflakes (I used crumbled weetbix and that worked well too). You might need to add a Tbsp or two of water to get the mixture to spooning consistency. Spoon onto a tray – it will be crumbly but it will stick better after cooking. Bake at 180°C for 15 minutes. Cool. Makes around thirty, depending how much mixture you sample.. Next, chocolate icing! Break up 200g fair trade chocolate and melt gently in a double boiler (or a metal bowl sitting above steaming water) with 25g butter and ½cup cream (I used milk and it worked fine too). Keep stirring until smooth. When it is cool, beat until thick and spoon onto cool biscuits. Add a walnut piece to each one.
