By Matthew Luca
It's more than just a luxurious dessert, it's a return to childhood
Ingredients
200g 70% Dark Chocolate (Broken into pieces)
200g Unsalted Butter
300g Caster Sugar
1 tsp Vanilla extract
4 large eggs (beaten)
175g Plain flour
20g cocoa powder
50g melted butter
1 tbsp Popping candy
Method:
fill a saucepan quarter full with water and bring to the boil, in a glass or metal mixing bowl add the 200g butter and dark chocolate pieces and place over the pan of boiling water and gently melt, stirring occasionally until smooth and glossy, remove from the heat.
In a large mixing bowl, add the eggs, 300g sugar and vanilla essence and beat with an electric whisk until doubled in size. Slowly pour in the hot chocolate sauce stirring in to the eggs gently until combined, then fold in the flour, cocoa powder, gently keeping as much air in the cake mix as possible. Pour into Dario moulds (small individual cake tins) that have been brushed on the inside with melted butter and then coated lightly in cocoa powder and leave in the fridge for 10 minutes.
Preheat oven to 180c, cook on the middle shelf for 12-15 minutes, using a tea towel/oven glove. remove from the oven and gently score around the edge with a knife and place upside down on a serving plate, lift up the tin to reveal the fondant. Dust with some cocoa powder and top with a little popping candy just before serving.
Strawberries & Cream Semifreddo
Ingredients
250ml double cream
8 large strawberries
2 Basil leafs
Method:
Place all ingredients into a food processor and blend until smooth, place into lockable freezer bag and freeze for 2-3 hours, while occasionally taking the bag out and squeezing it gently in your hand to churn. When its firm it's ready to serve.
Pictured above: I have served mine with the Strawberries & Cream semifreddo and some pulled sugar.
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