Easy to make, and simply delicious. Try this decadent chocolate treat from Gerald Keane.


Easy to make, and simply delicious. Try this decadent chocolate treat from Gerald Keane.

  • 55 g granulated sugar
  • 2 tblsp cornflour
  • 20 g cocoa powder
  • 4 tblsp plain flour
  • 30 g unsalted butter at room temperature
  • 180 ml whole milk
  • 3 egg yolks
  • 50 ml grand marnier
  • 40 g dark orange chocolate (70%)
  • 4 egg whites
  • extra butter and sugar needed to grease the ramekins
  • For the shortbread:
  • 200 g plain flour
  • 70 g rice flour
  • 225 g unsalted butter - cold
  • 55 g sugar
  • 1 vanilla pod or 2 teaspoons of extract
  • for the ice cream:
  • 530 ml double cream
  • 400 ml milk
  • 12 large free-range egg yolks
  • 150 g caster sugar
  • shortbread, crushed
  • 70 ml grand marnier
  • 15 g icing sugar
  • For the orange curd:
  • 4 large egg yolks, beaten
  • 350 g caster sugar
  • 110 g unsalted butter
  • 4 oranges, juice and zest


  1. Grease the ramekin moulds, brush with butter upwards, then coat with granulated sugar.
  2. Combine one third of the sugar with the cornflour and cocoa powder.
  3. Mix the flour and butter together to form a smooth paste.
  4. Heat the milk, then just before it comes to the boil, whisk in the flour mixture. The mixture will begin to thicken.
  5. Transfer into a large bowl, fold in the chocolate mix until it's melted. Then whisk in the egg yolks one by one. Stir in the cocoa mixture and Grand Marnier.
  6. Whisk the eggs whites until soft peaks appear, add in the remaining sugar and fold into the chocolate mixture. Divide the soufflé mixture between the ramekins and wipe the edges - this will help it rise. Bake in a preheated oven for 10 to 15 minutes at 200ºC.

For the Shortbread:

  1. Sieve the flours into a bowl, cut the butter into cubes, add to the flour and sugar. Rub together, until the whole mixture forms a dough. Lightly dust the counter with flour and gently roll out the biscuit dough. Using a large scone cutter, cut into 12.
  2. Place on a baking tray that has been lined with baking parchment. Refrigerate for 1 hour.
  3. Cook in preheated oven - 150ºC - and bake for 25-30 minutes.

For the Grand Marnier Orange Ripple Shortbread Ice Cream:

To Make the Orange Curd:

  1. Place the egg yolks, sugar, butter, orange juice and zest in a bowl. Place the bowl over a saucepan of simmering water and whisk occasionally until the curd has thickened. Remove from the heat and allow to cool completely.
  2. Next make the ice cream by pouring the cream and milk into a saucepan and heat until just under boiling point. In a separate bowl whisk the egg yolks and sugar together until pale in colour and thick.
  3. Pour the hot cream and milk onto the egg mixture and whisk. Pour this mixture into a clean saucepan and place over a low heat, stirring constantly with a wooden spoon. When the mixture coats the back of the spoon evenly it is ready. Remove from the heat, allow to cool and then add the Grand Marnier. Leave to cool completely and then strain the mixture.
  4. Place half the orange curd mixture into the cooled ice cream mixture and pour this mixture in an ice-cream machine and churn until thick.
  5. Put one third of the ice cream into a freezer large container. Spread one third of the remaining orange on top of the mixture and sprinkle with crushed shortbread. Repeat this twice more until you have used all the ingredients. Then freeze until needed.