January 15, 2004
Chocolate Heaven

Chocolate Heaven

This is a chocolate souffle that you serve either just warm or from the fridge. In any case the charm of it is that it has puffed up and sunk into a gooey gorgeous mass? it's chocolate, need I say more?

If I was in Europe I would use chocolate with at least 75% cocoa solids. This is Taipei and I used the darkest chocolate available (which was 53%) for the dish . You really do need a food mixer or a hand-held electric whisk to make this effortlessly. Before you start you need to line a 20cm round loose bottomed cake tin with non-stick silicone paper.

Ingredients

200g of the darkest chocolate you can find, broken into squares
110g butter
2 tablespoons brandy
6 eggs, separated
110g caster sugar

Method (pre-heat the oven to 170˚c)

1. Put a pan on the hob filled with a couple of inches of water. When it is at simmer point place a bowl over the top making sure it does not quite reach the water. Add the chocolate pieces and butter and allow to melt; stir until you have a smooth, glossy liquid. Remove from the heat, add the brandy and allow to cool slightly.

2. Whisk the egg whites until firm. Place on one side for later use. Whisk together the egg yolks and sugar until they have a thick creamy appearance.

3. Fold the egg yolk mixture into the chocolate and then carefully fold in the egg whites.

4. Using a spatula, scrape the mixture into the baking tin and bake in the center of the oven for 25 ?30 minutes, or until the mixture feels firm and slightly springy in the center.
5. Allow to cool before removing from the tin. This can be made 2-3 days in advance as long as it is stored in a refrigerator.

Vanilla sables

I love this recipe! It comes from the owner of a bespoke bakery, Konditor and Cooke near Waterloo station in central London. I used to walk past this shop on my way to work and would always be enthralled by the iced cakes in the window, the preserves, the bread, the gourmet cakes, in fact the whole concept.

Ingredients

125g icing sugar
1/2 teaspoon vanilla essence
2 small egg yolks
250g butter (at room temperature)
375g plain all-purpose flour, sifted

Method
You can make this by hand, in a food processor or in a food mixer ?your choice!

1. Put the icing sugar, vanilla essence, egg yolk and butter in a bowl and mix quickly together. Add the flour and mix to a thick dough. Shape the dough into a roll or slab and chill for at least one hour or up to one week before use.

2. Pre-heat the oven to 200c. Roll out the dough on a floured surface to no more than 4mm thick. Cut out shapes of your choice and place them slightly apart on lightly buttered baking sheets. Cook for 12-14 minutes until golden. Remove from the oven and cool on a wire rack.

Store in an airtight container until needed. In hot humid weather these need to be made just prior to use.

Mascarpone custard (for 8)

Based on the traditional dessert zabaglione which used to be very trendy when I was starting out in the restaurant business, this custard is one of the ultimate accompaniments to anything chocolaty. The beauty of this is that it can be made a couple of days in advance.

Ingredients

8 egg yolks
1 cup caster sugar
1/4 cup brandy or marsala
450g mascarpone (at room temperature)

Method
1. In a large heat-proof bowl beat the egg yolks and sugar together until they are really thick and creamy (an electric hand beater is indispensable here).

2. Place the bowl over a medium saucepan of simmering water. Continue beating whilst slowly adding the brandy until the mixture trebles in volume. This will take about 7-8 minutes. Remove from the heat and continue to whisk for another minute.

3. Place the mascarpone in a small mixing bowl and beat until smooth with a rubber spatula. Fold this into the brandy custard until smooth. Place in the refrigerator to chill until needed. Make at least 2 hours in advance of serving.

To serve the dessert I like to use large white plates. Place a slice of chocolate nemesis off-center. Slip a spoonful of custard by the side and a portion of soft berries (defrosted). Place a sable by the custard and drizzle with melted chocolate if desired.