Ingredients

The following ingredients have 16 Servings
  • 175g (6oz) plain chocolate, broken into small pieces
  • 175g (⅞ cups) caster sugar
  • 6 large eggs
  • 30ml (2 tbsp) cocoa powder
  • 155g (5½oz) 70% dark chocolate, broken in pieces
  • 1 medium egg
  • 90ml (6 tbsp) double cream 
  • 150ml (⅔ cup) milk 
  • 75g (⅓ cup) caster sugar
  • 60ml (4 tbsp) water
  • 25g (¼ cup) cocoa powder
  • 45g (¼ cup) double cream
  • 1.5 gelatine leaves

Instruction

  •  Preheat the oven to 180°C/fan 160°C/350 °F/gas 4.
  • Lightly grease a 33cm x 23cm (13in x 9in) tin and line with nonstick baking parchment.
  • Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted.
  • Separate the eggs into different bowls.
  • Place the sugar and egg yolks in a stand mixer’s bowl and whisk until light and creamy. Pour in the chocolate and stir until evenly blended.
  • In a separate bowl, whisk the egg whites until stiff. 
  • Stir a large spoonful of the egg whites into the chocolate mixture. 
  • Mix gently, then fold in the remaining egg whites and the sieved cocoa powder. 
  • Spread the chocolate mixture evenly in the prepared tin. 
  • Bake for about 20 minutes or until firm.
  • Remove the cake from the oven, leave in the tin, cover with a dry tea towel and leave until cold.
  • Using a 23cm (9in) springform cake tin as a sort of cookie cutter. Cut a circle out of sponge, then place it inside the springform cake tin. The base is now ready.
  •  Place chopped chocolate in a microwave-safe bowl; microwave in 30-second intervals, stirring between each, until melted. Set aside.
  • Lightly beat the egg in a bowl. 
  • Bring the cream and milk to the boil, then pour onto the egg, whisking vigorously. Slowly whisk this mixture into the melted chocolate. 
  • Leave it to settle for a little while and skim off any bubbles should they pop up.
  • Pour the mixture over the chocolate sponge base in the spring form tin. 
  • Allow to cool for 30 minutes, then chill for at least 6 hours but preferably overnight.
  • Soak the gelatine in water until soft, then squeeze it dry. Set aside.
  • Place the water and caster sugar in a saucepan and bring to the boil.
  • Simmer for 4 minutes, then add the cocoa powder and cream. 
  • Bring the mixture back to the boil and simmer for another 3 minutes. 
  • Remove from heat.
  • Stir in the gelatine until it’s dissolved.
  • Pass the chocolate glaze through a sieve then let it cool down to 35°C. 
  • Pour the glaze evenly over the delice filling and leave to cool in the fridge for at least an hour.
  • Carefully release the chocolate delice from the springform tin and place it on a serving plate.
  • [Optional] Sprinkle with golden starts and serve with berries and ice cream. Enjoy!