Chocolate Ginger Slice
Serving Size : 12 Preparation Time :0:00
Categories : Chocolate Desserts
200 grams plain chocolate digestive biscuits
50 grams butter -- melted
50 grams caster sugar
65 millilitres water
1 tablespoon syrup from jar of preserved ginger
60 grams preserved stem ginger -- (5 pieces) finely chopped
450 grams plain chocolate
4 tablespoons brandy
425 millilitres double cream
slivers of preserved stem ginger -- for decoration
cocoa -- for decoration
Crush the biscuits and mix with the melted butter.
Press into the base of a 25cm (10") loose-bottomed cake tin and bake at
180C, Gas 4 for 20 minutes.
Put the caster sugar, ginger syrup, water and stem ginger into a small
saucepan and bring to the boil slowly, checking that the sugar has
dissolved. Remove from the heat.
Melt the chocolate with the brandy, in a large bowl, over a pan of
simmering water.
Fold in the sugar syrup and remove from the heat.
Whip the cream to the soft peak stage and fold into the chocolate.
Pour onto the biscuit crust, cover with cling film and refrigerate until
set, preferably for 24 hours.
Decorate before serving with a dusting of cocoa and slivers of preserved
ginger.
Description:
"Rich truffle torte on a crisp biscuit base"
Source:
"Sainsbury's Magazine 1995"
Contributed by Sue 
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Serving Ideas : Serve with whipped cream.