This is a very rich cake which will easily serve twelve or more as a dessert, maybe fewer as a mid-afternoon snack.
In a bowl over hot water, melt the
Make a sugar syrup by putting the two tablespoons of sugar in a small pan with twice that volume of water, bringing it to a boil slowly, then allowing it to cool. You probably won’t need that much but it would be hard to make less. Melt the
PUT EVERYTHING EXCEPT THE CHOPPED CHOCOLATE and the egg white in a small pan and bring it to the boil, whisking constantly, then simmer it for two minutes. Take the pan off the heat and whisk in the chocolate until it has melted. Leave this to cool completely. Add one lightly whisked egg white and freeze the sorbet in an ice cream machine. If you don’t have one, put the sorbet mix in the freezer, whisk it occasional until nearly frozen, then fold in the whisked egg white and put it back in the freezer until fully frozen.
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