Triple-chocolate Neapolitan
Forget the bright colours of the children's favourite. This decadent layered pud will raise the bar of any celebration
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 45 mins
Cook 10 mins
plus freezing and cooling
- Lightly oil then line a 900g loaf tin with a double layer of clingfilm, leaving overhanging edges. Put the caster sugar in a pan with 4 tbsp water and heat gently until the sugar has completely dissolved, then boil for 2 minutes.
- Whisk the egg whites to firm peaks in a large bowl. When the syrup has boiled for 2 minutes, carefully pour it into the egg whites a little at a time, with the beaters still running. Whisk until it has all been mixed in. Beat for 2 minutes to cool. Softly whip the cream in another bowl. Fold the cream into the egg whites, then divide the mix into three.
- Melt each type of chocolate separately and leave until cooled but still liquid. Mix each into a different bowl of the base mix so you have dark, milk and white chocolate mixes.
- Tip the dark mix into the lined tin,level it, then freeze for 45 minutes until just firm. Keep the other mixes chilled in the fridge until you need them.
- Spoon the milk chocolate mix over the dark chocolate, then level and freeze for another 45 minutes or until just firm.
- Finish with the white chocolate layer and cover with clingfilm. Freeze for at least 6 hours or overnight before serving. Give it 20 minutes out of the freezer to soften a little before turning out to slice.
PER SERVING
668 kcalories, protein 5g, carbohydrate 44.3g, fat 53.5 g, saturated fat 29.8g, fibre 0.8g, salt 0.15 g
Recipe from olive magazine, April 2011.
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Ingredients
- flavourless oil such as groundnut oil or vegetable oil, for the tin
- 175g golden caster sugar
- 2 egg whites
- 600ml pot double cream
- 100g white chocolate
- 100g milk chocolate
- 100g 70% dark chocolate
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Use this dough as the base for biscuits, to eat yourself, or to make as a Christmas gift
43
ratings
Difficulty and servings
Serves 8
Preparation and cooking times
Prep 45 mins
Cook 10 mins
plus freezing and cooling
Ingredients
- flavourless oil such as groundnut oil or vegetable oil, for the tin
- 175g golden caster sugar
- 2 egg whites
- 600ml pot double cream
- 100g white chocolate
- 100g milk chocolate
- 100g 70% dark chocolate
PER SERVING
668 kcalories, protein 5g, carbohydrate 44.3g, fat 53.5 g, saturated fat 29.8g, fibre 0.8g, salt 0.15 g
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05 April 2011
Angela Hutchings commented on this recipe
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28 April 2011
Angela Hutchings rated and commented on this recipe
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