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Chocolate cake, by Tom Kerridge

16 May 2012
Chocolate cake, by Tom Kerridge

Ingredients
(Makes 40 portions)
Chocolate torte mix
950g dark cocoa chocolate
650g double cream
650g double cream (to finish)
26ml espresso
8 egg yolks
100g sugar
213g glucose

Method
Melt the chocolate, and warm together half the cream, the espresso and the glucose. Whisk the yolks and sugar over a heat, then finish in a Kenwood or similar with a whisk attachment to a sabayon consistency. Combine the chocolate, cream mix and sabayon, then add the 650g of double cream. Pipe into moulds and set.

Muscovado ice-cream
(Makes 40 portions)
750g milk
750g cream
250g dark brown muscovado sugar
18 egg yolks
70g glycerine

Salted caramel 1kg sugar
400g water
35g salt

Choco sponge 450g eggs ribbon
250g sugar
100g flour
60g cornflour, sifted
60g cocoa powder
Method
Whip the eggs and sugar to ribbon stage. Sift the dry mixes together. Fold into sabayon in 3 stages. Cook at 180e_SDgrC for 12-14 minutes.

Almond Sablé powder
(Makes 40 portions)
400g butter
100g sugar
7g salt
500g flour
100g ground almonds

Method
Mix the butter, sugar and salt, combine the flour and almonds, work until smooth and roll onto a tray. Bake at 170e_SDgrC for 30 minutes (medium dark colour). Cool down and blitz to a powder.

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

The highest official awards for UK businesses since being established by royal warrant in 1965. Read more.

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