There is recipe I do that consists of bringing 250 mls/8 fluid ounces of double cream to the boil, then adding a lb/500 grams of chocolate to it. This mixture is then poured over fruit placed in the bottom of a loaf tin. Then placed in the 'fridge to cool. When cooled it may be cut into slices.

My problem is this. Suddenly, all my family have gone off it because the resultant 'cake' is too heavy. If I half the amount of chocolate will I still be able to slice it? If I add a beaten up egg white will this make it lighter and will I still be able to slice it?
Thanks

That sounds absolutely gorgeous, did you make it up or find the recipe somewhere? Do you use any type of fruit, a mixture or all one sort? Sorry not to be any help on your question though.

I used to live next door to a French chef. The original recipe came form his mother. When the cream had reached boiling point. He owuld add the chocolate in pieces and allow it to melt. He put fruit - bananas, or strawberries (or anything in season) at the bottom of a tin lined with cling film. Then pour mixture over it. Then literally leave overnight. Turn out the tin and then slice it.

Essentially its a large carton of double cream and two slabs of choccy from a wel known store called Sainsburys. If you try it let me know - or if you need further help. I still like it but family prefer it a little less heavy. I might just try adding a whipped egg white cos that might lighten it. I had hoped that someone would have known more than me! I share copyright of this recipe with the world.

I've used a similar recipe for chcolate truffles and white chocolate ones always seem lighter than normal chocolate, so maybe white chocolate would work?

this is just idea and you might need to fiddle with the quanities, howbout use cocoa powder instead, so ur getting the choccy flavour without the added fat and sugar from the chocolate bar. you might need to add a lot to get the colour similar but it might then be too bitter?? worth a try?

Just re read your first message- wot if you only used 250gm of chocolate so there a even 50:50 ratio? and what type of chocolate are you used may be try milk instead of 70% dark????

I'll try your ideas of using less chocolate or white.

Bear in mind the person who showed me this recipe was a top French pastry chef so there may have been something extra he did that I have forgotten. I've been doing it for a couple of years and my family have only just started to complain. I've been using Belgian chocolate

in a few weeks i'll try experimenting a bit and get back to you!!!

Why not add more fruit and less chocolate. You could add some crushed digestives / hobnobs / nuts, or how about marshmallows.

You could make it more fudge like by using a tin of sweetened condensed milk dark chocolate and some vanilla essence.

I know it is changing the recipe but thought this sounded nice! It is based on a Gary Rhodes Recipe

225g best dark chocolate (can use white or milk)
4 eggs separated
25g caster sugar
150ml Lightly whipped cream
Fruit of choice

1. Melt chocolate and cool slightly.
2. Add egg yolks.
3. Whisk sugar and egg whites until firm (will not go too firm because of less sugar).
4. Fold whites into chocolate. Put in a little to begin with and then fold the rest in.
5. Fold in lightly whipped cream.
6. Pour over fruit and chill

7. Take out 20-30 minutes before serving.

That sounds really good Jen- sounds very similar to refridgeration cakes. Think I'm going to try that tonight! Cheers!!