Treat yourself to a generous helping of this delicious Poached Valrhona Chocolate Dessert by Julie Le Clerc. Made using Valrhona chocolate féves, Lewis Road Creamery butter and Fresh As freeze-dried raspberries, this dessert is bound to be a hit at your next gathering.
Serves 12-16
4 large free range eggs
1 tsp Heilala vanilla extract
1 cup caster sugar
100ml water
250g Valrhona dark chocolate féves
180g lightly salted butter, cubed
Mascarpone, to serve
Fresh or Fresh As freeze-dried raspberries, to serve
Preheat the oven to 150˚C.
Line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides. In a bowl, beat eggs and vanilla with half the measured sugar for 3-4 minutes, or until doubled in volume.
Place remaining sugar in a saucepan with measured water and heat until the sugar has dissolved. Simmer for 2 minutes then add chocolate féves and butter to this hot syrup. Remove from the heat and then stir until smooth. Leave for 5 minutes to cool slightly. Pour warm chocolate mixture onto egg mixture, and gently fold until combined.
Pour mixture into prepared cake tin, and bang tin down on a bench to settle bubbles. Place pan in the oven and make a water bath by filling pan with hot water to come three quarters of the way up the sides of the cake tin. Bake for 40 minutes to poach the chocolate, or until mixture is just set but still a little wobbly.
Remove tin from water bath and leave chocolate to cool completely in the tin in the fridge before removing – pull overhanging edges of paper to help ease the poached chocolate out of the tin. Cut into squares and serve scattered with raspberries and with mascarpone on the side.
Recipe by Julie Le Clerc
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