- 125 gm dark chocolate (55%-70% cocoa solids), finely chopped
- 30 gm butter, diced
- 2 egg yolks, lightly beaten
- 4 eggwhites
- 40 gm caster sugar
- To serve: coarsely chopped roasted walnuts and double cream
- 135 gm dark chocolate (70%-75% cocoa solids), finely chopped
- 1 egg
- 1 egg yolk
- 35 gm caster sugar
- 35 ml white rum
- 1 titanium-strength gelatine leaf, softened in cold water for 5 minutes
- 250 ml (1 cup) pure cream, whipped
- 225 gm dark chocolate buttons (55% cocoa solids)
- 110 gm caster sugar
- 100 ml milk
- 55 ml liquid glucose
- 75 gm caster sugar
- 2 tsp liquid glucose
- 50 ml pouring cream
- 20 gm cold butter, diced
- 25 gm dark chocolate buttons (55% cocoa solids)
- 1Preheat oven to 170C and butter and line a 22cm-square cake tin. Melt chocolate and butter in a bowl over a saucepan of simmering water (5-7 minutes), cool slightly (3-4 minutes), then mix in egg yolks. Meanwhile, beat eggwhites in an electric mixer until frothy. While whisking, gradually add sugar and whisk until firm peaks form (2-3 minutes). Fold eggwhite into chocolate mixture in batches, then spoon into prepared tin and bake until a skewer inserted withdraws clean (15-18 minutes). Set aside to cool in tin (1 hour). Butter a 6cm-deep, 10cm x 20cm loaf tin and line it with a double layer of plastic wrap. Halve the chocolate sponge and place one half in the base of the tin and set aside.
- 2For chocolate mousse, melt chocolate in a bowl over a saucepan of simmering water (5-7 minutes). Whisk egg, yolk and sugar in an electric mixer until thick and pale (3-4 minutes). Heat rum in
a small saucepan until warm, then remove from heat and ignite to burn off alcohol. When flames have subsided completely, squeeze excess water from gelatine and add to rum, mixing well until dissolved. Add gelatine mixture to chocolate and mix quickly to combine, then add egg mixture and fold together until smooth. Fold in whipped cream, then pour mousse over sponge in loaf tin. Place remaining sponge on top and refrigerate until firm (4-5 hours).
- 3For chocolate sorbet, place chocolate into a heatproof bowl. Bring sugar, milk, glucose and 400ml water to the simmer. Remove from the heat, add 125ml of milk mixture to chocolate, leave to stand for 1 minute, then stir until melted and smooth, add remaining milk mixture. Chill in refrigerator, stirring occasionally, for 1 hour, then churn in an ice-cream machine (makes 850ml).Transfer to a container, cover and freeze until required.
- 4For salted-caramel ganache, combine sugar, glucose and 1 tbsp water in a saucepan over medium-high heat and stir to dissolve sugar, then brush any sugar from sides of pan with a clean wet pastry brush and bring to the boil and cook, without stirring, until caramel forms (3-5 minutes). Meanwhile, heat cream and a large pinch of sea salt flakes until just warm (don't boil). Remove caramel from heat and slowly stir in the warmed cream. Add butter a little at a time, stirring well between additions, then when the butter is melted, add chocolate and stir until smooth. Transfer to a bowl and set aside to cool (1 hour).
- 5Turn out délice and cut into 6 pieces with a sharp wet knife. Serve délice with a quenelle of sorbet topped with walnuts and a spoonful of salted-caramel ganache and double cream.