- INGREDIENTS
- 250g dark chocolate
- 50g butter, diced
- 175g sponge fingers
- 400ml good, hot, sweetened coffee
- sweet dessert wine
- 4 large eggs
- 100g caster sugar
- 750g mascarpone
- 2 oranges
- a few coffee beans, bashed up finely
- METHOD
- put 150g of dark chocolate in a bowl and add the diced butter and a pinch of salt, and leave for 5 minutes until melted or combined, stir every few minutes
- line a large bowl with sponge fingers, carefully pour over the hot coffee, add a few swings of dessert wine, stir it through and drizzle over the sponge fingers
- separate the eggs, putting the whites and yolks into separate bowls, add sugar to the yolks with another swig of wine, and whisk with an electric whisk on the highest setting for about five minutes until all the sugar has dissolved and the yolks are pale and fluffy, mix in the mascarpone and add the orange zest of one orange
- clean off your whisk and whisk the whites until they form stiff peaks - should be the same consistency as the yolk and mascarpone mixture and should hold their shape when beaters are lifted
- using a large metal spoon, add a spoonful of your whites to the yolk mixture and gently fold them in, fold the rest of the whites, spoon and smooth this creamy mixture on top the chocolate layer
- scatter the finely bashed coffee beans over the top, using a speed peeler, carefully shave over the remaining chocolate and the zest of the remaining orange
- pop in the fridge for 2 hours
dec 7 2012 ∞
dec 7 2012 +
dec 7 2012 +