- 100 GRAM CHOCOLATE CAKE
- 1/2 DECILITER AMARETTO
- 100 GRAM CHOCOLATE, grated
- 1 CAN OF MIXED FRUIT OR CHERRIES
- 1 CUP CREAM, whipped with
- 3 TBSP SUGAR
Beat the egg yolks with 50 gram sugar for 5 minutes. Heat the milk, add to the yolks, and heat the mixture very slowly while stirring until it thickens (do not boil). Dissolve the gelatin and stir in half of the apricot jam. Pour the mixture in a round dish and put in the fridge for at least 4 hours. Beat the egg whites with the remaining sugar, stir in the cream. Take the pudding out of the fridge and turn on a plate; divide the cream egg-white mixture over it. Stir two tablespoons of hot water into the remaining jam and pour the jam over the cream.
Crumble the cake. Mix it with amaretto and the juice from the can of fruit, wait for half an hour. Distribute half of the cake over small glass bowls or one big bowl; put half of the fruit on top of it, and then 1/2 of the cream. Repeat the process. Decorate with a piece of fruit.
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