Servings: 4-6
Preparation Time: 5 minutes
Cooking Time: 5 minutes to melt chocolate minutes
You will need: saucepan, bowl, cling film, baking tray
Ingredients
1 chocolate fridge cake
350g dark chocolate
2 tablespoon Demerara sugar
4 drops of peppermint essence
To decorate:
125g small strawberries
75g redcurrants
fresh mint
75g raspberries
cocoa powder
icing sugar
Method
1. Melt the chocolate in a bowl over a pan of gently simmering water.
2. In a separate bowl combine the sugar and peppermint essence.
3. Add the melted chocolate and then spread the mixture evenly over a tray lined with cling film. Refrigerate until set.
4. Cut the strawberries in half and arrange over the cake with the other berries. Put a sprig of mint on the top.
5. Remove the chocolate from the freezer and break into shards. Dust with cocoa powder and icing sugar and arrange on the top of the cake. Serve immediately.
