150g good quality cocoa powder
2 tbsp lactose free cream
2 tbsp lactose free butter
100g/3½oz caster sugar
4 free-range egg yolks
2 tbsp brandy
570ml/1 pint lactose free double cream
icing sugar, sifted
12 large strawberries, sliced
Lactose free cream
*We have garnished with shaved and grated lactose free chocolate. This is optional.
Line a 20cm/8in loose-bottomed or spring-form tin with cling film and oil the film.
In a clean pan add the 2 tbsp lactose free cream, butter sugar, with the cocoa powder. Gently heat until all ingredients have melted and are well mixed. Allow to cool and set aside.
Add the egg yolks and process for a few seconds before adding the brandy. If you are not using a processor, beat the ingredients together.
In a separate bowl, beat the lactose free cream to a soft floppy consistency, then fold in the cocoa mixture. Spread in the prepared tin, levelling the top with the back of a spoon, then cover with cling film and transfer to the freezer for a minimum of four hours to freeze.
To serve, remove from the freezer, release from tin and transfer to a plate. Allow to soften a little and serve about 20 minutes after coming out of the freezer. Decorate with the strawberries and icing sugar and serve with a little lactose free cream. You can use the grated and shaved lactose free chocolate if you have it.
Recipe adapted from: Good Food