Trio of Chocolate (Delice)

This chocolate delice consists of a layer of chocolate sponge, soaked with coffee syrup and chocolate filling. It’s completely delicious served on its own or as part of the trio of chocolate dessert.

Ingredients


Chocolate filling
  • 2 gelatine leaves
  • 50 ml (2fl oz) liquid glucose
  • 200 g (7oz) plain chocolate, broken into squares (at least 70% cocoa solids)
  • 300 ml (1/2 pint) cream
  • 100 ml (3 1/2fl oz) coole swan dairy cream liqueur

Chocolate sponge
  • 2 eggs
  • 50 g (2oz) caster sugar
  • 50 g (2oz) plain flour
  • 25 g (1oz) cocoa powder, plus extra for dusting

Coffee syrup
  • 25 g (1oz) caster sugar
  • 50 ml (2fl oz) strong espresso coffee
  • 50 ml (2fl oz) kahlúa liqueur

Vanilla ice-cream
  • 5 egg yolks
  • 125 g (4 1/2oz) caster sugar
  • 1/2 vanilla pod, split in half and seeds scraped out
  • 300 ml (1/2 pint) milk
  • 100 ml (3 1/2fl oz) cream

Chocolate fudge sauce
  • 25 g (1oz) caster sugar
  • 25 g (1oz) butter
  • 150 ml (1/4 pint) cream
  • 175 g (6oz) plain chocolate, finely chopped (at least 70% cocoa solids)

Creme Anglaise
  • 5 egg yolks
  • 3 tblsp caster sugar
  • 1/2 vanilla pod, split in half and seeds scraped out
  • 300 ml (1/2 pint) milk
  • 100 ml (3 1/2fl oz) cream

Method

  1. To make the chocolate filling for the delice, place the gelatine in a bowl of cold water and set aside for 10 minutes to soften. Heat 5 tablespoons water in a heavy-based pan with the glucose. Gently squeeze out the gelatine and add to the pan, then gently warm through, stirring well until the gelatine is dissolved. Remove from the heat and leave to cool.
  2. Place the plain chocolate in a heatproof bowl set over a pan of simmering water and allow to melt. Stir until very smooth and leave to cool a little, then fold into the gelatine mixture. Whip the cream in a bowl and fold into the chocolate mixture. Finally, fold in the Coole Swan liqueur.
  3. To make the sponge for the delice, preheat the oven to 190°C (375°F/gas mark 5) and line a 18cm (7in) square non-stick tin with parchment paper. Whisk the eggs and caster sugar in a bowl until light and fluffy. Sieve the flour and cocoa powder into the egg mixture and gently fold in until just combined. Pour into the prepared tin and bake for 15 minutes, until just cooked.
  4. To make the coffee syrup, place 200ml (7fl oz) water in a heavy-based pan with the sugar, coffee and Kahlúa liqueur. Bring to the boil, then reduce the heat and simmer for a couple of minutes, until the sugar has dissolved. Remove from the heat and leave to cool completely.
  5. To assemble the chocolate delice, place the chocolate sponge on a lined tray and brush all over with the coffee stock syrup. Spoon over the chocolate filling and spread evenly with a palette knife and leave to set, then cut into 4cm (1 1/2in) circles with a straight-sided cutter and dust with cocoa powder.
  6. To serve, arrange on plates with the chocolate fudge sauce, crème anglaise and Malteser ice cream. Decorate with the raspberries or use the individual portions as required.
Vanilla ice-cream
  1. Place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.
  2. Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat.
  3. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gentle heat. Cook gently for 6–8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon.
  4. Plunge the base of the pan into a sink of cold water and beat occasionally until cold. Freeze in an ice cream maker according to the manufacturer’s instructions. You should end up with about 400ml (14fl oz) of ice cream. Use as required.
  5. For Malteser ice cream: Roughly crush a 37g bag of Maltesers with a rolling pin and fold into the ice cream, following the ice cream maker’s manufacturer’s instructions on when to add the flavourings (normally when it’s half-frozen).
Chocolate fudge sauce
  1. Place the sugar, butter and cream in a pan and bring to the boil, stirring. Reduce the heat and simmer gently for 4–5 minutes, until thickened and beginning to become syrupy, stirring occasionally to prevent the mixture from catching. Remove from the heat and leave to cool a little.
  2. Meanwhile, place the chocolate in a heatproof bowl set over a pan of simmering water until melted. Whisk the chocolate into the sauce until smooth and well combined. This is ready to serve warm or transfer to a bowl and leave to cool completely, then cover with clingfilm and keep in the fridge until needed. Use warm or cold as required.
Creme Anglaise
  1. Place the egg yolks in a large bowl with the sugar and vanilla seeds. Whisk with an electric mixer for a few minutes, until pale and thickened.
  2. Place the milk and cream in a medium pan and bring to the boil, then immediately remove from the heat.
  3. Gradually whisk the heated milk and cream into the egg yolk mixture until smooth, then pour back into the pan and place over a gentle heat. Cook gently for 6–8 minutes on a medium heat, stirring constantly, until the custard coats the back of a wooden spoon. Serve hot or transfer to a large bowl.
  4. Press a sheet of clingfilm directly onto the surface of the custard to help prevent a skin from forming and leave to cool, then chill until needed.
  5. It can also be put into a squeezy bottle depending on how you want to use it. Use warm or cold as required.




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