Creamed Velvet

An old favourite.  Ma used to always use more sherry/rum than what was required.

2 Jam Rolls
8 ozs cooking chocolate
3 eggs – separated
3 tablespoons of sherry or rum
Melt chocolate and sherry/rum in saucepan over boiling water, stir in beaten egg yolks, cook a couple of minutes.  Allow to cool.  Beat egg whites until they form peaks, add to chocolate mixture.  Line a basin, about the size of a small mix-master bowl, with grease proof paper.  Put a layer of jam roll then a layer of chocolate mixture, alternate these to the top of the basin.  Cover and leave in refrigerator a day or two to set.  Turn out and cover with whipped cream and slivers of almonds or grated chocolate.


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