Pavé au chocolat

Pavé au chocolat

By
From
Encyclopedia of Food and Cookery
Serves
8

Ingredients

Quantity Ingredient
185g unsweetened chocolate
125g butter, softened
165g sugar
4 egg yolks
60ml brandy
190ml water
2 packages sponge fingers

Method

  1. Melt chocolate over hot, not boiling, water. Cream butter with sugar until smooth. Add egg yolks, one at a time, and stir them in thoroughly. Add melted chocolate and mix well.
  2. Combine brandy with water in a shallow pan. Dip sponge fingers quickly into liquid to moisten, then arrange one-third side by side down an oblong platter.
  3. Cover with a coating of the chocolate mixture (allow one-third of the mixture for between the layers and use the remainder for the top and sides). Build up 2 more layers of sponge fingers with chocolate mixture between them. Ice the top and sides of loaf with chocolate mixture and refrigerate for 3 hours.
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