250 gms crushed gingernut biscuits
4 tbs Cointreau or any orange liqueur
500g bitter chocolate
2 egg yolks
500g double cream
Soak the crushed biscuits in the Cointreau. Melt the chocolate in a bain-marie. Remove from the heat and gradually beat in butter and egg yolks. Leave the mixture to cool. Whip the cream until semi-stiff. Gently fold the cream into the chocolate mixture. Place in a lightly greased cake tin (8-in. diameter x 2-1/2 in). Chill for a couple of hours or until set. To decorate, place either a paper doiley or a stencil on to the cake and dust with some icing sugar in a fine sieve. Whatever you use, make sure you can remove it easily without disturbing your design. Make sure the cake is completely dry. If there is condensation on the cake (from the fridge and then keeping it in a warm place), the icing sugar will melt.