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Festive chocolate delice

Festive chocolate delice cut into slices

Festive chocolate delice

Name: Festive chocolate delice
Prep time: 1 h
Cook time: 35 min
Total time: 1 h 35 min
Yield: 12
Ingredients: 75ml sunflower or vegetable oil; 150ml whole milk; 1 tsp vanilla extract; 1 medium egg beaten; 100g self-raising flour; ½ tsp bicarbonate of soda; 40g cocoa powder; 125g light brown soft sugar; chocolate stars edible gold spray and chocolate truffles, to decorate; 200g dark chocolate finely chopped; 150g milk chocolate finely chopped; 130ml whole milk plus 1 tbsp; 550ml double cream; 2 tsp cornflour; 2 medium eggs beaten; 2 tbsp caster or granulated sugar; 1 tbsp Irish cream liqueur (optional); 100g dark chocolate (70% cocoa solids); 150g double cream; 50g liquid glucose or golden syrup

Katy Gilhooly

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Serves 10 - 12

More effort

Prep: 1 hr

Cook: 35 mins

plus 8 hrs chilling

A star rating of 3.4 out of 5.3 ratingsRate

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Impress family and friends at any Christmas gathering with this chocolate sponge topped with a rich custard and layer of glossy chocolate ganache

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

75ml sunflower or vegetable oil
150ml whole milk
1 tsp vanilla extract
1 medium egg

beaten
100g self-raising flour
½ tsp bicarbonate of soda
40g cocoa powder
125g light brown soft sugar
chocolate stars

edible gold spray and chocolate truffles, to decorate

For the custard

200g dark chocolate

finely chopped
150g milk chocolate

finely chopped
130ml whole milk

plus 1 tbsp
550ml double cream
2 tsp cornflour
2 medium eggs

beaten
2 tbsp caster or granulated sugar
1 tbsp Irish cream liqueur

(optional)

For the ganache

100g dark chocolate

(70% cocoa solids)
150g double cream
50g liquid glucose

or golden syrup

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Nutrition: Per serving (12)

kcal699
fat54g
saturates29g
carbs44g
sugars33g
fibre3g
protein7g
salt0.4g

Method

step 1

Heat the oven to 180C/160C fan/gas 4. Line the base of a deep 23cm springform cake tin with baking parchment. Whisk the oil, milk, vanilla and egg together in a jug. Combine the flour, bicarb, cocoa and sugar in a bowl using an electric whisk. Add the wet ingredients to the dry, and whisk until smooth and just combined. Pour into the tin and bake for 18-20 mins until risen, firm and a skewer inserted into the middle comes out clean. Cool in the tin for 10 mins, then turn out onto a wire rack, top-side down – this will help flatten it if it’s slightly domed.
step 2

Meanwhile, make the custard. Put all the chocolate in a large heatproof bowl. Warm the 130ml milk and 350ml of the cream in a medium pan over a low heat until steaming. Combine the cornflour and the 1 tbsp milk in a medium bowl until smooth, then whisk in the eggs and sugar. Slowly pour in the warm cream mixture, whisking all the time. Wipe out the pan and return the custard to it. Warm gently, stirring continuously until the custard has thickened and reached 76C. Pour this over the chocolate and leave for a few minutes to melt, then stir until smooth. Stir in the liqueur, if using.
step 3

Pour the custard into a bowl and cover with a disc of parchment. Cool. Once completely cool, whisk the rest of the cream to soft peaks and fold this into the custard.
step 4

Clean the cake tin and line with parchment. If the sponge is domed, trim the top with a serrated knife. Put the sponge in the tin, bottom-side up. Spoon over the custard, smooth the surface and chill for 6 hrs to set.
step 5

For the ganache, put the chocolate in a heatproof bowl. Warm the cream and glucose in a small pan over a low heat until the glucose has melted and the cream is steaming. Pour this over the chocolate. Leave for a few minutes, then stir until smooth. Cool at room temp until thick but still liquid. Pour this over the custard. Level the surface and chill for 2 hrs to set. Decorate with the stars and truffles, sprayed with gold spray.

Recipe from Good Food magazine, Vegetarian Christmas 2023

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A star rating of 3.4 out of 5.3 ratings

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