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Liquid Centred Chocolate Cake

11 September 2006

INGREDIENTS

(Serves 10)

250g couverture
250g unsalted butter
250g pasteurised whole egg
100g pasteurised egg yolk
150g caster sugar
1tbs soft flour

For the coconut sorbet

480ml full cream milk
360g coconut cream
1tbs Malibu

METHOD

Melt together the couverture and unsalted butter. Whisk the pasteurised whole egg with the pasteurised egg yolk and the caster sugar to a full sabayon. Sift in 1tbs of soft flour. Fold chocolate-butter mixture into sabayon.

Transfer straight into buttered floured 100ml non-stick brioche moulds. Chill until needed.

Bake at 190C for eight minutes. Turn out immediately and serve with coconut sorbet.

To make the coconut sorbet boil the full cream milk. Stir in the coconut cream and cool on ice. Add Malibu and churn.

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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