Chocolate Delice - Chef Recipe by Dimitris Aronis

Ingredients

Almond sponge base:

140 g sugar
4 egg whites
30 g plain sifted flour
100 g ground almond

Dark chocolate delice mousse filling:

2 Tbs water
5 Tbs golden syrup
2 gelatin leaves
150 g dark chocolate, chopped
400mL cream

Chocolate glaze:

150mL water
50mL cream
120 g sugar
50 g cocoa powder
155mL cream
215 g dark chocolate

Method

Almond sponge:

Preheat oven to 230 C.

Whisk the sugar and egg whites until stiff peaks form.

Fold in the dry ingredients and spread about 5 mm thickness onto a greaseproof paper-lined baking tray.

Bake for 4-5 minutes until lightly golden brown.

Allow to cool. Using a 7.5 cm diameter cake ring as a guide, cut out 6 sponge circles.

Dark chocolate delice mousse filling:

Boil the water and golden syrup.

Add the gelatin leaves and when melted pour the liquid over the chocolate and stir until smooth.

Cool for a few minutes and fold in the softly whipped cream.

Pour into the cake rings lined with the almond sponge bases. Level off with palette knife and chill overnight in the fridge.

Chocolate glaze:

Boil half the water with the smaller quantity of cream.

Take the rest of the water and mix to a paste with the sugar and cocoa powder. Add this paste to the boiling water and cream and reboil.

Pass through a sieve and allow to cool to room temperature.

Bring the larger quantity of cream to the boil and pour over the chocolate. Stir until smooth.

Mix with the rest of the ingredients.

To assemble:

Remove the cake from the ring by using a hot knife. Place on a cooling wire over a tray.

Pour over the room temperature glaze (if it is a bit thick, warm very slightly).

Chill in the fridge until ready to serve.

Recipe provided by The Cowrie Restaurant