There'll be requests for encores from this dessert from it's name alone! Chocolate Symphony: indulgence at its best.
- 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)
- 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)
- 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.
- 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.