Greg Doyle, Grant King, Katrina Kanetani

Chocolate Pavé

Name: Chocolate Pavé
Yield: Serves 8–10
Cuisine: Australia
Ingredients: 5 × 55 g (2 oz) eggs; 230 g (8½ oz) caster (superfine) sugar; 4 tablespoons clarified butter; 85 g (3 oz) plain (all-purpose) flour; 40 g (1½ oz) cocoa powder; 300 g (10½ oz) dark bitter valrhona guanaja chocolate (70% cocoa), finely chopped; 5 egg yolks; 2 whole eggs; 250 g (9 oz) caster (superfine) sugar; 83 ml (2¾ fl oz) water; 500 ml (17 fl oz) double (heavy) cream; 125 ml (4 fl oz) sugar syrup; 60 ml (2 fl oz) kahlua

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Chocolate Genoise

5 × 55 g (2 oz) eggs
230 g (8½

Oceania
Australia
Sydney
Dessert
Vegetarian

Method

Make the pavé the day before it is needed. Set the genoise in the desired mould before pouring in the pavé. To make the genoise, preheat the oven to 200°C (400°F/Gas 6). In a bowl combine the whole eggs and sugar and warm in a water bath. Transfer the mixture to the bo