Method
This is a must try decadent dessert. It uses feuilletine which is a brilliant staple ingredient in our kitchen. Cakes are about textures as much as flavour. Feuilletine enables crunch in a cake. As long as its folded through a component high in fat - in this case chocolate - it keeps it texture. It’s not easy to get hold of in small quantities. If you are having trouble use broken up crunchy nut cornflakes.
- Melt the 100g of Dark Chocolate with the vegetable oil in a bowl set over a pan of simmering water (bain-marie).
- When melted take off the heat and add the feuilletine. Pour the mix into the bottom of a lined tin or a frame set on silicone paper. Place in a fridge or freezer to set.
- Whisk the eggs briefly to combine. Chop the 170g chocolate into small pieces and place in a small bowl.
- Heat the milk and cream together until just boiling.
- Pour slowly onto the eggs whisk all the time. Return the mix back to the pan and heat gently to 72°C. Stir all the time.
- Pour the cream and eggs mix onto the 170g chocolate. Allow the heat of the mix to melt the chocolate for a minute or so then stir the mix to combine. When smooth and glossy pour the mix through a fine sieve onto the set base. Return the mix to the fridge to set for 2 hrs or overnight.
- To remove from the frame or tin warm the sides with a warm dishcloth or heat briefly with a blow torch.
- Decorate
Ingredients
100g Dark Chocolate
20g Vegetable Oil
35g Feuilletine (or Crunchy Nut Cornflakes)
70g Milk
160g Cream
1 Eggs
170g Milk Chocolate
Tim’s Top Tip
Chocolate delice works well as both a small afternoon tea delight, or presented as a part of a dinner party dessert. Caramelised nuts work well as a decoration. Place equal quantities of your favourite nuts and icing sugar in a small pan and heat gently until the nuts toast and the sugar caramelises. Pour out on to a greased tray or silicone mat to set, then break into small pieces to use as decoration.
