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10oz double cream
150g (6oz) bitter chocolate
50g (2oz) butter
50g (2oz) walnuts - chopped
4 size 1 eggs - separated
for decoration (not needed until Dome is served):
10oz double cream
chocolate squares
sparklers
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Whip the cream to a speadable consistency and stir in roughly 50g
(2oz) of the chocolate, grated. Spead this to cover the inside of
a 20oz (2pint) basin, put into a freezer bag and freeze. Melt the
remaining chocolate and butter together, allow to cool a little
before stirring in the egg yolks and the walnuts. Whisk the egg
whites to a stiff consistency and stir into the chocolate mixture,
pour this into the frozen cream mould and re-freeze for 24hrs.
To serve, remove from the freezer and allow to begin to thaw before
loosening from the basin with a pallet knife. Turn it onto a serving
dish and spead or pipe with whipped cream, "spike" with chocolate
squares or lace and sparkers. Light the sparkers and carry to the
table, remove sparklers before slicing to serve.
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