A Confection of White and Dark Chocolate with a Coffee Sauce

Name: A Confection of White and Dark Chocolate with a Coffee Sauce
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 50 g (2 oz) liquid glucose; 40 g (1½ oz) sugar; 10 g (¼ oz) cocoa powder; 1½ leaves gelatine; a pinch of salt; 50 ml (2 fl oz) water; 2 eggs; 25 g (1 oz) plain flour; 2–3 tsp kirsch; 1 tbls strong coffee or 2 tsp coffee essence; 100 g (4 oz) caster sugar; 6 egg yolks; 1 vanilla pod or 1 tsp vanilla essence; 600 ml (1 pt) milk; 300 ml (½ pt) double cream, whipped; 3 egg yolks; 350 g (12 oz) best white chocolate, broken into small pieces

Preparation info

Serves
6

Difficulty
Easy

Appears in

Great British Chefs

By Kit Chapman

Published 1989

About

Ingredients

For the Sponge

2 eggs
40 g (1½ oz) sugar

Europe
United Kingdom
Dessert
Vegetarian

Method

Preheat the oven to 190°C/375°F/Gas Mark 5.

To make the chocolate sponge, place the eggs and sugar in a heatproof bowl over a pan of hot water and whisk until the mixture has reached the ribbon stage and is pale in colour. Sift the cocoa and flour into the mixture and carefully