Recipe courtesy of Matthew Adlard
Melting Chocolate Glass Dessert
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 1254
- Total Fat
- 64
- Saturated Fat
- 32
- Carbohydrates
- 165
- Dietary Fiber
- 16
- Sugar
- 102
- Protein
- 17
- Cholesterol
- 62
- Sodium
- 768
- Total: 1 hr 45 min (includes setting and cooling times)
- Active: 20 min
Ingredients
Salted Honeycomb:
Butter, for the cake pan
100 grams (1/2 cup) superfine sugar
3 tablespoons golden syrup
1 teaspoon baking soda
1 teaspoon salt
Chocolate Soil:
50 grams (3 tablespoons plus 1 teaspoon) superfine sugar
50 grams (1/2 cup) ground almonds
30 grams (3 tablespoons) all-purpose flour
20 grams (2 tablespoons plus 2 teaspoons) cocoa powder
1/2 teaspoon salt
35 grams (2 1/2 tablespoons) unsalted butter, melted and cooled
Chocolate Disc:
135 grams (4.8 ounces) 70% dark chocolate
Serving:
2 scoops vanilla ice cream
4 to 5 fresh raspberries
1/2 cup salted caramel sauce, heated (or chocolate sauce, if you prefer)
Directions
Special equipment:
a digital cooking thermometer; a 3-inch round cookie cutter- For the salted honeycomb: Butter a 7-inch round cake pan.
- Heat the sugar and golden syrup in a pan over medium heat until the sugar melts and the mixture reaches a deep amber color, about 2 minutes. Immediately remove the pan from the heat and whisk in the baking soda and salt. The mixture will bubble up vigorously, but once it settles, pour it immediately into the buttered cake pan. Allow the mixture to set for 1 hour, then break into small chunks.
- For the chocolate soil: Preheat the oven to 160 degrees C/320 degrees F. Line a baking sheet with parchment or a silicone mat.
- Sieve the sugar, almonds, flour, cocoa powder and salt into a large bowl. Pour in the melted butter and beat together with a wooden spoon. Transfer the mixture to the lined baking sheet and bake for 15 minutes. Allow to cool, then use your hands to break the mixture into a fine crumb.
- For the chocolate disc: Finely chop about 3 1/4 ounces of the chocolate, leaving the remaining chocolate in one piece.
- Over a double boiler on low heat, melt the finely chopped chocolate until it reaches 47 degrees C/116 degrees F on a digital thermometer. Immediately remove the bowl from the heat and add the remaining chocolate piece (it acts as an ice cube to cool the chocolate down). Stir the mixture together until it cools to 31 degrees C/87 degrees F, then remove any remaining lumps of chocolate. Spread the mixture onto a silicone mat or piece of parchment paper and allow to cool for 2 minutes. Use a 3-inch cookie cutter (or any cookie cutter that is slightly bigger than the rim of your clear serving glasses) and cut out 2 circles. Allow the chocolate to set in the fridge for 5 minutes.
- For serving: To assemble, in the bottom of each of 2 clear serving glasses, place 3 to 4 tablespoons of chocolate soil. Add 1 scoop of vanilla ice cream, some fresh raspberries and shards of honeycomb to each. Place a chocolate disc on top of each and pour some caramel sauce over the discs to reveal the dessert underneath!