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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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