Chocolate Delice Food

CHOCOLATE DELICE

Steps:

• Preheat the oven to 180°C/fan 160°C/350 °F/gas 4.
• Lightly grease a 33cm x 23cm (13in x 9in) tin and line with nonstick baking parchment.
• Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted.
• Separate the eggs into different bowls.
• Place the sugar and egg yolks in a stand mixer's bowl and whisk until light and creamy. Pour in the chocolate and stir until evenly blended.
• In a separate bowl, whisk the egg whites until stiff.
• Stir a large spoonful of the egg whites into the chocolate mixture.
• Mix gently, then fold in the remaining egg whites and the sieved cocoa powder.
• Spread the chocolate mixture evenly in the prepared tin.
• Bake for about 20 minutes or until firm.
• Remove the cake from the oven, leave in the tin, cover with a dry tea towel and leave until cold.
• Using a 23cm (9in) springform cake tin as a sort of cookie cutter. Cut a circle out of sponge, then place it inside the springform cake tin. The base is now ready.
• Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Set aside.
• Lightly beat the egg in a bowl.
• Bring the cream and milk to the boil, then pour onto the egg, whisking vigorously. Slowly whisk this mixture into the melted chocolate.
• Leave it to settle for a little while and skim off any bubbles should they pop up.
• Pour the mixture over the chocolate sponge base in the spring form tin.
• Allow to cool for 30 minutes, then chill for at least 6 hours but preferably overnight.
• Soak the gelatine in water until soft, then squeeze it dry. Set aside.
• Place the water and caster sugar in a saucepan and bring to the boil.
• Simmer for 4 minutes, then add the cocoa powder and cream.
• Bring the mixture back to the boil and simmer for another 3 minutes.
• Remove from heat.
• Stir in the gelatine until it's dissolved.
• Pass the chocolate glaze through a sieve then let it cool down to 35°C.
• Pour the glaze evenly over the delice filling and leave to cool in the fridge for at least an hour.
• Carefully release the chocolate delice from the springform tin and place it on a serving plate.
• [Optional] Sprinkle with golden starts and serve with berries and ice cream. Enjoy!

CHOCOLATE DELICE WITH SALTED CARAMEL

Steps:

• Crème brulee.
• Pre heat oven to 140°C.
• For crème brulee, combine cream, milk and vanilla beans in a saucepan over a medium heat, bring to the boil and remove from heat. Remove vanilla beans from cream mixture and discard.
• Mix egg yolks, whole egg and sugar together, without incorporating too much air.
• Slowly whisk in hot cream and strain. Pour approximately half the mixture into a baking paperlined slice tin to a depth of 6-8mm. Place in a bain marie and bake for 15-20 minutes or until firm and set in the centre.
• Freeze in blast chiller. Cut out two 9cm circles and blast chill until ready to assemble.
• Choco cream.
• For choco cream, pour cream, cocoa, water and sugar into a saucepan over a medium heat and bring to the boil, stirring regularly. Add chocolate and stir until melted.
• Squeeze water from the gelatine leaves, add to warm chocolate mixture and whisk to combine. Sieve and chill over ice, refrigerate until cool.
• Whip cream to soft peaks and gently fold through 400g of choco cream until combined taking care not to knock out too much air. Refrigerate until assembly.
• Biscuit Base.
• For biscuit base, increase oven temperature to 180°C.
• Place flour, butter, sugar and salt in a food processor and process to a fine breadcrumb. Add egg and process until mixture starts to come together. Tip mixture onto a clean chopping board and press into a smooth dough, wrap in cling film and rest for 10 minutes in the fridge.
• Place pastry between two sheets of baking paper and roll out to 2-3mm thick. Cut out 9cm circles and place on a baking paper lined baking tray. Blast chill for 1 minute. Bake for 10 minutes or until golden and allow to cool.
• Chocolate glaze.
• For chocolate glaze, pour cream, glucose and water into a saucepan over a medium heat and bring to the boil. Pour over chocolate and stir until melted and mixture is smooth.
• Salted caramel.
• For salted caramel, make a caramel with sugar and water. Whisk in cream until incorporated. Add butter a few pieces at a time, whisking between each addition and stir in salt. Continue to whisk to a thick glossy sauce.
• White chocolate stripes.
• Spoon the melted chocolate into a piping bag. Keep warm or reheat in a bowl of warm water when ready to use.
• To assemble, place 2 x 10cm cake rings on a baking paper-lined tray. Place cooked biscuit bases in the centre of each cutter and top each with a circle of frozen crème brulee. Pour chocolate cream mixture over each cutter and spread over each stack so that it fills the gaps down the sides and the tops are level. Blast chill until frozen.
• To prepare the delice, place frozen rounds on a cooling rack set over a baking tray and gently remove the moulds using a blowtorch. Pour chocolate glaze generously over each frozen round so that it covers the sides and drizzle with white chocolate in stripes. Arrange toasted almonds around the edges.
• To serve, spoon salted caramel sauce onto a serving plate, sprinkle with salt and top with a delice.