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Chocolate indulgence

11 September 2006
Chocolate indulgence

INGREDIENTS

(makes enough for 16, portion as needed)

For the brûlée
500ml whipping cream with a little fresh vanilla
8 egg yolks
225g caster sugar (approximately)
50g raisins soaked in rum for at least 24 hours (dark rum preferable)
50g dark chocolate melted

For the ice-cream
500ml milk
500ml double cream
12 egg yolks
180g caster sugar
200g white chocolate melted
50g griottinecherries

For the dark chocolate cake
225g dark chocolate
200g unsalted butter
175g dark brown sugar
150g caster sugar
6 egg yolks
125g plain flour
50g ground almonds
6 egg whites soft peak
Zest of one orange
200ml chocolate melted for cake and garnishing

For the pyramid
175g of raspberries or blueberries

METHOD

To make the brûlée first put the cream on to boil. Whisk together the egg yolks and sugar and when the cream has come to the boil whisk on to the yolk mixture mixing thoroughly together. Add the raisins and melted chocolate place back onto the heat to thicken slightly taking care not overheat and curdle the mixture.

Place into little ramekins then cook "au bain-marie" for about 30 minutes. Allow to cool sprinkle with caster sugar and caramelise with a blowtorch.

To make the ice-cream prepare as crème anglaise (heat milk and double cream cream the yolks and sugar beat in hot milk and return to sauce heat until sauce coats back of a wooden spoon do not boil; cool). Churn in an ice-cream machine and when nearly set add the melted white chocolate and the griottine cherries.

To make the dark chocolate cake first melt down the butter and chocolate. While this is happening cream together the sugar and egg yolks. Sieve together flour and ground almonds and add to creamed butter and sugar.

When the chocolate and butter have melted add this to the mix and then add the whipped egg white and orange zest gently so as not to knock the air out of the egg white. Turn the mixture into a floured 8in cake tin. Bake in a low oven for 1½ hours. Turn out on to a cooling wire then coat with some melted chocolate.

To assemble place the small brûlée on the plate with the ice-cream opposite then put a small wedge of chocolate cake in one gap spoon over a little chocolate then quickly build a pyramid of raspberries (or blueberries) opposite the cake. Again spoon over some chocolate garnish around the plate with blueberry coulis and a shake of cocoa. Serve immediately.

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