Place the chocolate broken into pieces and the butter in a bowl and melt in the microwave. Spread with a spatula the cream over the cake, garnish with cinnamon powder and serve the cake preferably cold (store the cake in the fridge)
I find that this prevents the cakefrom sticking and also leaves no marks. I know you will appreciate that this is a Good Thing that I'm keen to share again, especially now that my readership is likely to attract more than two comments, with thanks to my friends Lorraine from NQN, and 'The Dog'
withRaspberry Sauce. Remove log from fridge and decorate with the reserved grated. The chocolate ripple biscuits are sandwiched together withchocolatecream and the outside decorated with grated chocolate
remove from the heat and add the butter, sugar and vanilla and stir until the butter has melted. Put the chocolate, coffee and liqueur into a large heat-proof bowl and set the bowl over a pan of simmering water