BERTOLLI NUTS ABOUT ALMONDS CAKE DESSERT IN A GLASS Ingredients - Serves 6 x 2 Cup capacity Glasses Half of‘My Nuts about Almond Cake, 4 tablespoons flaked almonds 500 ml Thickened cream PLUS Extra 100ml Thickened Cream 2 tablespoons YIAH Chocolate Raspberry Truffle powder 12 dark choc squares 1 cup hot water 2 tablespoons instant coffee
Method Use half of the ‘My Nuts about Almonds Cake’ for this delightful dessert. 1. A few days after baking this cake, I cut it into pieces and briefly dipped them into cooled cofee, layer by layer. Dissolve coffee in hot water and leave to cool. 2. Melt chocolate squares then add 100ml of thickeneed cream, stirring well to create a ganache like cosistency. 3. Place first layer of cake in glass and drizzle with the melted chocolate and cream ganache - don’t let it touch the glass or the chocolate will go hard). 4. Whip 500ml of thickened cream with YIAH Chocolate Raspberry Truffle Powder, into peaks and add a generous layer to the glass over the first cake layer.
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