Gâteau Ambassadeur

• 90 g/3 oz black grapes, pips removed
• 60 ml/2

Soak the grapes in brandy for an hour or so. Melt the chocolate in a bain-marie.

Beat the butter and sugar together until light and creamy, then add the egg yolks and the melted chocolate, beating in well. Stir in the whipped cream, then the grapes, brandy and biscuits. Whip the egg whites until stiff and fold them into the mixture, carefully amalgamating all together. Line a <