Chocolate Symphony

There'll be requests for encores.

Ingredients


  • chocolate mousse:
  • 360 ml double cream
  • 3 free range egg yolks
  • 50 g honey
  • 30 ml cointreau
  • 8 oz dark chocolate (72% cocoa, chopped into small pieces)
  • sacher torte:
  • 7 free range egg yolks
  • 150 g caster sugar
  • 50 g dark chocolate (72% cocoa, chopped into small pieces)
  • 100 g unsalted butter (cubed)
  • 7 free range egg whites
  • 110 g plain flour
  • 30 g cocoa powder
  • 50 g ground hazelnuts
  • apricot jam
  • for the chocolate glaze:
  • 150 g dark chocolate (72% cocoa, chopped)
  • 50 g light corn syrup
  • 50 g unsalted butter
  • chocolate ice cream:
  • 200 ml double cream
  • 400 ml full fat milk
  • 1 vanilla pod (split in half)
  • 6 free range egg yolks
  • 110 g caster sugar
  • 150 g dark chocolate (72% cocoa)

Method

  1. Chocolate Mousse:
  2. Whip the cream until it forms soft peaks.
  3. In another bowl whisk the egg yolks until they are pale in colour and thick.
  4. Put the honey in a pot and heat gently until just simmering and add it into the egg yolks and continue whisking until the mixture is cool.
  5. Then stir in the Cointreau.
  6. Place the chocolate pieces in a small bowl and place this over a saucepan of hot water and gently heat until the chocolate melts.
  7. Keep stirring until there are no lumps in the mixture.
  8. Then fold the melted chocolate into the egg mixture and add then fold in the cream.
  9. Allow the mousse to set in the fridge for at least 2 hours.
  10. Sacher Torte:
  11. Pre-heat the oven to 190°C/ Gas 4.
  12. Whisk the egg yolks with half the sugar until they are light and fluffy. Melt the chocolate and butter in a bowl over hot water and stir until smooth, set aside and keep warm.
  13. Next whisk the egg whites until they reach a soft peak stage.
  14. Gradually add the remaining 75g caster sugar until the whites reach stiff peak stage.
  15. Sift the flour and cocoa together and fold into the egg whites along with the hazelnuts.
  16. Next fold in the warm chocolate and butter mixture.
  17. Pour the cake mixture into two greased and floured 10-inch tins and bake in the preheated oven for 20 minutes and leave to cool.
  18. Meanwhile melt the chocolate for the glaze over a pot of simmering water, add the corn syrup and butter and beat until it is smooth.
  19. Heat the apricot jam in a saucepan and put through a sieve to remove any lumps.
  20. Cut the cooled cakes in half horizontally and spread some apricot jam on one side and place the other cake half on top.
  21. Brush the top and sides of the cakes with any remaining apricot jam.
  22. Pour the chocolate glaze over the cake and around the sides and leave to set for 30 minutes.
  23. Chocolate Ice Cream:
  24. In a saucepan heat the milk, cream and vanilla pod until simmering.
  25. In a bowl whisk the egg yolks and sugar together until the mixture is pale and fluffy.
  26. Pour the hot cream mixture onto the egg mixture, whisking constantly.
  27. Pour the mixture into a clean saucepan and put on a low heat until the mixture coats the back of a wooden spoon.
  28. Remove the pot from the heat and strain the mixture into a bowl.
  29. Chop the chocolate finely and add to the hot custard, stirring occasionally until all the chocolate has melted and set aside to cool, then churn in an ice-cream machine and keep frozen.
  30. To serve this dish place a scoop of chocolate mousse on a dish, with a scoop of ice cream and a small slice of the sacher torte.
  31. Garnish with a strawberry dipped in melted chocolate.




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