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300g good-quality dark chocolate, roughly chopped
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3 eggs
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1/4 cup (55g) caster sugar
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1 tbs good-quality cocoa powder, sifted
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300ml thickened cream, plus extra whipped cream to serve
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Grated chocolate, to serve
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- METHOD
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Step 1
Place the chocolate in a heatproof
bowl over a pan of gently simmering water (don't let the bowl touch the
water). Stir until melted. Remove bowl from heat and set aside to cool
slightly.
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Step 2
Place eggs and sugar in a large bowl
and beat with electric beaters for 5 minutes, or until mixture is pale,
thick and doubled in volume. Fold in cooled chocolate and cocoa powder
until combined.
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Step 3
In a separate bowl, whip cream until
thickened (be careful not to over-beat). Use a large metal spoon to
carefully fold the cream into the chocolate mixture, trying to keep the
mixture as light as possible. Spoon into 6 serving glasses and chill in
fridge for at least 1 hour. Remove from fridge 15 minutes before
serving, then top with extra whipped cream and grated chocolate to
serve.
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