Tartuffo

serves 12.

180g cacao (dark choc) finely grated,

300ml double cream

150g icing sugar.

 

 

Line a 20cm loose bottomed cake tin or small loaf tim with cling film.

Melt choc by placing in heatproof bowl over pan with simmering water..

Meanwhile lightly whip cream with 50g icing sugar.

Stir remaining sugar into the melted choclate and leave to cool slightly

Gradually fold the chocolate mixture into the whipped cream and pour into cake or loaf tin (or individual moulds). Refrigerate until firm. Slice and serve with seasonal berries.

Tip; Leaving the melted cacao to cool slightly means the cream won't collapse when cacao is added to it.