Ledwell Tipsy Cake

You will need

• 2 packs sponge fingers
• 168g icing sugar
• 168g butter
• 84g plain chocolate
• 1 egg yolk
• at least 3 tbsp rum, brandy, or whiskey
• double cream
• a flake

Method

1. Melt the dark chocolate.
2. Beat the icing sugar, butter and chocolate together.
3. Add the egg yolk and beat again.
4. Put alcohol in a tea cup and fill it with water.
5. Put tin foil in a loaf tin.
6. Dip a third of the sponge fingers in the water/alcohol and layer them in the loaf tin.
7. Put half the chocolate mixture in the loaf tin and smooth.
8. Dip a third of the sponge fingers in the water/alcohol and layer them in the loaf tin.
9. Put the rest of the chocolate mixture in the loaf tin and smooth.
10. Dip the rest of the sponge fingers in the water/alcohol and layer them in the loaf tin.
11. Put the loaf tin in the fridge with weights on top.
12. Whip the cream.
13. Cover the cake with cream and crushed flake.