Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy ...
150 g caster sugar
500 ml double or regular cream
200 g dark chocolate (finely chopped)
175 ml dark chocolate sauce to serve
900 g (2lb) loaf tin (24 x 11cm with 8cm sides)
Line the base of the loaf tin with parchment paper or a double layer of cling film, leaving the excess hanging out over the edges. Whisk the egg yolks and sugar in a large bowl until pale and fluffy.
In a second bowl, whip the cream until it forms soft peaks. Finally in another bowl, whisk the egg whites (with a clean whisk) until they form firm peaks. Gently fold the whipped cream into the egg yolk mixture and then carefully fold in the egg whites.
Sprinkle a third of the chopped chocolate evenly into the base of the prepared tin.
Pour half the semifreddo mixture over the chocolate, followed by the next third of the chocolate. Finally pour over the remaining semifreddo and top with the remaining chocolate.
Cover with the excess hanging parchment or cling film and freeze for at least six hours until solid.
Once it is set, carefully remove the semifreddo from the tin, turning it upside down onto the plate, and remove the parchment or cling film. Cut into slices, using a warm knife if necessary and serve with a drizzle of chocolate sauce.
Semifreddo with Nuts: Substitute some of the weight of chocolate for roughly chopped nuts, such as pecan, almonds or hazelnuts.
Citrus Semifreddo: Try adding the finely grated zest of 1 large orange to the semifreddo, adding it when the whipped cream is being folded into the egg yolk mixture.
White Chocolate Semifreddo: Substitute the dark chocolate with a good-quality white chocolate and assemble the semifreddo in the same way.
This recipe and many more are available in Rachel's new book, 'Rachel Allen: Home Cooking', published by Harper Collins on 1 October.