Cheeky Peach Cocktail - by Brookie's Gin
A great cocktail to accompany dishes like fresh ricotta with peach, nectarine and tomato salad fo...
1/2 tsp butter, for greasing the pan
225g rich tea biscuits or sweet cookies
110g unsalted butter, softened
110g granulated sugar
110g dark chocolate
225g dark chocolate for coating
25g chocolate for decoration
Lightly grease a 15 cm x 6 cm cake ring with butter and lace on a tray on a sheet of baking paper.
Break each of the biscuits into almond-size pieces by hand and set aside.
In a large bowl, combine the butter and sugar until the mixture starts to lighten.
Melt dark chocolate and add to the butter mixture, stirring constantly.
Add egg and beat to combine.
Fold in the biscuit pieces until they are all coated with the chocolate mixture.
Spoon mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top, when it is unmolded.
Chill the cake in the refrigerator for at least 3 hours.
Meanwhile, melt the dark chocolate for coating in a double boiler, or saucepan on the stovetop over a low heat.
Slide the ring from the cake and turn it upside down onto a cake wire.
Pour melted chocolate over the cake and smooth the top and sides using a palette knife.
Allow the chocolate to set at room temperature.
Melt the remaining chocolate and use to decorate the top of the cake.
Credits: Darren McGrady, The Royal Chef.
Photo Credits: Darren McGrady, The Royal Chef.