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

  • Chocolate Mousse:
  • Whip the cream until it forms soft peaks.
  • In another bowl whisk the egg yolks until they are pale in colour and thick.
  • 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.
  • Then stir in the Cointreau.
  • Place the chocolate pieces in a small bowl and place this over a saucepan of hot water and gently heat until the chocolate melts.
  • Keep stirring until there are no lumps in the mixture.
  • Then fold the melted chocolate into the egg mixture and add then fold in the cream.
  • Allow the mousse to set in the fridge for at least 2 hours.
  • Sacher Torte:
  • Pre-heat the oven to 190°C/ Gas 4.
  • 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.
  • Next whisk the egg whites until they reach a soft peak stage.
  • Gradually add the remaining 75g caster sugar until the whites reach stiff peak stage.
  • Sift the flour and cocoa together and fold into the egg whites along with the hazelnuts.
  • Next fold in the warm chocolate and butter mixture.
  • 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.
  • 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.
  • Heat the apricot jam in a saucepan and put through a sieve to remove any lumps.
  • Cut the cooled cakes in half horizontally and spread some apricot jam on one side and place the other cake half on top.
  • Brush the top and sides of the cakes with any remaining apricot jam.
  • Pour the chocolate glaze over the cake and around the sides and leave to set for 30 minutes.
  • Chocolate Ice Cream:
  • In a saucepan heat the milk, cream and vanilla pod until simmering.
  • In a bowl whisk the egg yolks and sugar together until the mixture is pale and fluffy.
  • Pour the hot cream mixture onto the egg mixture, whisking constantly.
  • Pour the mixture into a clean saucepan and put on a low heat until the mixture coats the back of a wooden spoon.
  • Remove the pot from the heat and strain the mixture into a bowl.
  • 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.
  • 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.
  • Garnish with a strawberry dipped in melted chocolate.

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