adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Colin's baked chocolate delice with chocolate crack
0 Likes
Prep Time:
360 minutes
Cook Time:
50 minutes
Total Time:
410 minutes
Indulge in a decadent chocolate delight - a timeless favorite!
Ingredients:
  • 120g caster sugar
  • 60ml (1/4 cup) water
  • 4 egg yolks
  • 250g good-quality dark chocolate (70% cocoa), melted, still slightly warm
  • 500ml (2 cups) pouring cream, whipped to soft peaks
  • Dark cocoa powder, to dust
  • Whipped crème fraîche or cream, to serve
  • 55ml orange juice, strained
  • 15g liquid glucose
  • 20g unsalted butter, chopped
  • 1/2 tsp jam setter
  • 45g plain flour
  • 10.00 gm cocoa powder
Instructions:
  • Combine sugar and water in a saucepan over low heat until the sugar dissolves. Increase the heat to high and bring the mixture to a boil. Let it cook for 7 minutes without stirring until it reaches 118C (soft ball stage) on a sugar thermometer.
  • Continuing to cook the syrup, beat egg yolks with electric beaters in a bowl for 3 minutes until thick and pale. Slowly add hot syrup to the yolk mixture while beating constantly. Beat on high for 8 minutes until thick and cool.
  • - Preheat your oven to 160C/140C fan forced. Line a 12 x 28cm (base measurement), 6.5cm-deep straightsided loaf pan with baking paper. - Place the chocolate in a bowl and add a little whipped cream to slightly loosen it. - Gently fold the egg mixture into the chocolate, then fold in the remaining cream until just combined. - Pour the mixture into the prepared pan. - Bake for 35-40 minutes or until just set. - Allow it to cool, then cover it and refrigerate for at least 4 hours or overnight to chill.
  • Combine orange juice, glucose, and butter in a saucepan over medium heat until simmering. Mix jam setter and sugar in a bowl, then add to the orange juice mixture. Simmer for 3 minutes until slightly thickened.
  • Sift flour and cocoa into a bowl, create a well in the center, and pour in the hot orange mixture. Whisk slowly until smooth. Chill in the fridge for 1 hour until firm yet spreadable.
  • Preheat the oven to 180C/160C fan forced and line 2 baking trays with baking paper. Thinly spread the crack mixture using a cranked palette knife on the prepared trays. Bake for 8 minutes until bubbles form, then let it cool and break into pieces.
  • Remove the delice from the pan and cut out 4 discs using a 6cm round cutter. Arrange the discs on plates, dust with cocoa, top with crème fraîche, and serve with crackers.

Similar Recipes