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Preparation info

  • Serves

    6-8

    • Difficulty

      Medium

Appears in

Real Chocolate: Over 50 Inspiring Recipes for Chocolate Indulgence

Real Chocolate

By Chantal Coady

Published 2003

  • About

In fact, this is much the same recipe as I have used for my version of the River Café Chocolate Nemesis! The method of cooking and serving it result in a very different pudding, which I think should be eaten hot.

Ingredients

  • 100 g icing sugar
  • 4 very fresh eggs, separated
  • pinch of salt
  • 150 g butter
  • 250 g real dark chocolate, chopped into small pieces
  • vanilla ice-cream, to serve

Method

Put 5 tablespoons of water and half the sugar in a small pan and warm slowly until the sugar has dissolved completely.

While the sugar is dissolving, beat the egg whites with a pinch of salt and the rest of the sugar, until they have the consistency of a soft meringue.

Now add the butter and chocolate to the syrup, and stir until a smooth melted consistency is achieved. Beat in the egg yolks, and finally fold in the whites bit by bit.

Spoon the mixture into flexible ovenproof moulds (I use special ovenproof flexible plastic doughnut moulds from Lakeland) and freeze until solid, about 2 hours or overnight.

When the mixture is frozen, preheat your oven to its hottest possible setting. Put the frozen mixture into the oven and bake for 5 minutes. Check to see how it’s doing - if it’s well cooked on the edges, but not in the middle, it is just right!

You can serve immediately with vanilla ice-cream or refreeze and serve frozen – if you can resist the temptation.

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