Layered choc dessert recipe

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  • Yield: 8 Servings
  • Preparation Time: 20 Minutes


  • 1 Basic Sponge Cake, baked in two layers
  • 250 ml strong good-quality black coffee
  • 1 × 360 g tin caramel
  • 250 ml fresh cream
  • 100 g chocolate malted puffs, crushed, with a few reserved for decorating
  • Black cherries, for decorating
How to Make It
  1. Cut the sponge cake to fit your serving dish or individual dishes, if necessary.
  2. Pour the coffee into a shallow, flat dish and dip the trimmed cakes quickly into the coffee. Place the first layer of cake into the serving dish.
  3. Using an electric mixer, whip the caramel and cream together until it has a soft dropping consistency.
  4. Stir in the crushed malted puffs.
  5. Dollop half of this mixture onto the soaked sponge and top with the other soaked sponge layer.
  6. Add the remaining cream and caramel mixture, sprinkle with a few malted puffs and a black cherry for decoration and refrigerate for at least 1 hour before serving.

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