Description
Chocolate delice is perfect for special occasions such as Valentine's Day. This classic French dessert recipe is a real crowd please.
Ingredients
Units
Scale
Chocolate Sponge Base
- 175g (6oz) plain chocolate, broken into small pieces
- 175g (7/8 cups) caster sugar
- 6 large eggs
- 30ml (2 tbsp) cocoa powder
Filling
- 155g (5 1/2oz) 70% dark chocolate, broken in pieces
- 1 medium egg
- 90ml (6 tbsp) double cream
- 150ml (2/3 cup) milk
Glaze
- 75g (1/3 cup) caster sugar
- 60ml (4 tbsp) water
- 25g (1/4 cup) cocoa powder
- 45g (1/4 cup) double cream
- 1.5 gelatine leaves
Instructions
- For the Chocolate Sponge Base: Preheat the oven to 180°C/fan 160°C/350 °F/gas 4.
- Lightly grease a 33cm x 23cm (13in x 9in) tin and line with nonstick baking parchment.
- Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted.
- Separate the eggs into different bowls.
- Place the sugar and egg yolks in a stand mixer’s bowl and whisk until light and creamy. Pour in the chocolate and stir until evenly blended.
- In a separate bowl, whisk the egg whites until stiff.
- Stir a large spoonful of the egg whites into the chocolate mixture.
- Mix gently, then fold in the remaining egg whites and the sieved cocoa powder.
- Spread the chocolate mixture evenly in the prepared tin.
- Bake for about 20 minutes or until firm.
- Remove the cake from the oven, leave in the tin, cover with a dry tea towel and leave until cold.
- Using a 23cm (9in) springform cake tin as a sort of cookie cutter. Cut a circle out of sponge, then place it inside the springform cake tin. The base is now ready.
- For the Filling: Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Set aside.
- Lightly beat the egg in a bowl.
- Bring the cream and milk to the boil, then pour onto the egg, whisking vigorously. Slowly whisk this mixture into the melted chocolate.
- Leave it to settle for a little while and skim off any bubbles should they pop up.
- Pour the mixture over the chocolate sponge base in the spring form tin.
- Allow to cool for 30 minutes, then chill for at least 6 hours but preferably overnight.
- For the Glaze: Soak the gelatine in water until soft, then squeeze it dry. Set aside.
- Place the water and caster sugar in a saucepan and bring to the boil.
- Simmer for 4 minutes, then add the cocoa powder and cream.
- Bring the mixture back to the boil and simmer for another 3 minutes.
- Remove from heat.
- Stir in the gelatine until it’s dissolved.
- Pass the chocolate glaze through a sieve then let it cool down to 35°C.
- Pour the glaze evenly over the delice filling and leave to cool in the fridge for at least an hour.
- Carefully release the chocolate delice from the springform tin and place it on a serving plate.
- [Optional] Sprinkle with golden starts and serve with berries and ice cream. Enjoy!
Notes
- If you don’t have a microwave to melt the chocolate with, you can do the following. Place the chocolate in the top of a double boiler or a heatproof bowl set over, not in, a saucepan of simmering water. Cook, stirring occasionally, until melted. It will take about 2 to 3 minutes.
- There will be leftover chocolate sponge left. It can be enjoyed on its own, or served with whipped cream and fresh berries and a bonus dessert!
- Prep Time: 2 hours
- Cook Time: 1 hour
- Category: Dessert
- Method: Chill
- Cuisine: French
