• 8oz plain chocolate, broken into pieces
  • 6 tablespoons rum
  • 4oz unsalted butter, softened
  • 8oz ground almonds
  • Oil for the mould
  • 20 Sponge Fingers (approx)
  • Half a pint of double cream
  • 4 fluid oz double or whipping cream for decoration
  • Grated (plain) chocolate for decoration


  • STEP 1
    Put chocolate and 2 tablespoons rum in a bowl standing over hot water, gently simmering, to melt.
  • STEP 2
    Remove from the heat and add the butter until it has melted. Stir in the ground almonds. Leave to cool.
  • STEP 3
    Line the base of a Charlotte Mould with greaseproof paper. Brush the paper and inside the rim with oil.
  • STEP 4
    Dip the sponge fingers into the rum, one at a time. Use to line the sides of the tin, standing upright with sugared side outwards. Trim to fit.
  • STEP 5
    Whip the cream until just firm. Fold into the chocolate mixture.
  • STEP 6
    Spoon the chocolate mixture into the mould and level the surface. Chill overnight.
  • STEP 7
    Turn out of the mould the following day. Decorate with cream and grated chocolate. Serves 8.

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