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Chocolate delice with caramel popcorn
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Prep Time:
300 minutes
Cook Time:
30 minutes
Total Time:
330 minutes
Indulge in decadent chocolate delice with a festive touch of sweet caramel popcorn.
Ingredients:
  • 60g unsalted butter
  • 55g caster sugar
  • 2 eggs, separated, plus extra 1 egg yolk
  • 110g self-raising flour
  • 20.00 gm good-quality cocoa
  • 600ml thickened cream
  • 500g dark chocolate, roughly chopped
  • 4 gold-strength gelatine leaves (see notes)
  • 20.00 ml whisky (optional)
  • 9.20 gm sunflower oil
  • 40.00 ml popcorn kernels
  • 100g unsalted butter
  • 100g brown sugar
  • 150g golden syrup
  • 40.00 ml roasted peanuts, chopped
  • 2 sheets edible gold leaf (see notes), plus extra to serve (optional)
Instructions:
  • Preheat your oven to 160°C. Prepare a 20cm x 30cm lamington pan by greasing and lining it with baking paper. In an electric mixer, beat together butter and sugar until thick and pale. Add 1 egg yolk and continue mixing. Next, sift in the flour and cocoa, then gently fold the mixture until combined. Spread the batter into the prepared pan and bake for about 15 minutes or until a skewer inserted into the center comes out with a few moist crumbs. Allow it to cool before serving.
  • In a saucepan over medium heat, warm up 300ml of cream until it's just about to start boiling. Remove from heat, add the chocolate, and stir until it's fully melted. Let it cool slightly, then whisk in the remaining 2 egg yolks.
  • Softening gelatine by soaking it in cold water for 5 minutes. Squeeze out excess water and stir gelatine into chocolate mixture until fully dissolved. Allow to cool, then mix in whisky, if desired.
  • Whisk 300ml of cream until soft peaks form, then gently fold it into the chocolate mixture. Whisk the egg whites until stiff peaks form, then fold them through the chocolate mixture. Pour the mixture over the cake base and refrigerate for at least 4 hours until set.
  • For the caramel popcorn, start by lining a baking tray with lightly-oiled foil. Heat oil in a saucepan over medium heat, add popcorn, cover, and cook for 3-4 minutes until popped. Transfer to the tray. In the same pan, cook butter, sugar, golden syrup, and salt over medium-low heat for 10 minutes until a dark caramel forms. Pour caramel over popcorn, sprinkle nuts, let it set for 15 minutes, then break into pieces. Blend half the popcorn with gold leaf in a food processor for a fine dust.
  • Top the delice with decadent caramel popcorn, a sprinkle of popcorn dust, and a touch of luxurious gold leaf, if desired.

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