Serves about 10
Ingredients
- 225g dark chocolate, 70% cocoa solids
- 2 teaspoons coffee
- 30g butter
- 6 eggs separated
- 80g caster sugar
- 1 1/2 tablespoon honey
- 5 sheets of leaf gelatine
- 110ml double cream
Method
- Line a loaf tin (1 litre) with 2 pieces of baking parchment, measuring 19cm x 30cm and 8 x 30cm. Insert them into the tin, one lengthways, one across.
- Break up the chocolate and put into a saucepan with the coffee and butter.
- On the induction hob (1 setting) melt the chocolate.
- Remove from the heat, then beat in the egg yolks while it is still warm.
- Stir in 60g of the caster sugar and the honey and set to one side.
- Put the gelatine sheets in a bowl and cover with cold water.
- Soak for a few minutes.
- Put the cream in a pan and heat to almost boiling, but not.
- Add the gelatine sheets and stir until they are completely dissolved.
- Stir the cream into the chocolate mixture.
- Put the egg whites in a bowl and whisk until you have soft white peaks.
- Add the rest of the caster sugar and whisk until glossy and firm.
- Scrape the chocolate mixture into the egg white bowl, then fold both together well.
- Pour the mixture into the tin, right to the top.
- Place in the freezer. It will be frozen within 2 hours. To unmould, remove from the freezer 5 minutes before serving.
- Serve in slices.
Recipe created by Philippa Vine, Bluebell Farmhouse Kitchen.