Posts Tagged dessert

Free Recipe: Warm Chocolate Soup

This indulgent warm chocolate soup is an all-time favourite at Wild Honey, served with crème fraîche and chopped almonds.


Ingredients

For Soup:
  • 50g / 1,8oz dark chocolate, 60-70% cocoa solids
  • 50g / 1,8oz whipping cream
  • 50g / 1,8oz butter
  • 4 eggs, separated
To Serve:
  • Icing sugar, for dusting
  • Good handful of chopped almonds
  • 120-180ml / 4-6oz créme fraiche

Method

  1. Preheat the oven to 100°C / gas ¼ / 212°F .
  2. In a gently warmed bain-marie (or a bowl set over, but not touching, some gently simmering water), heat the chocolate and butter until just melted. Add the egg yolks and combine lightly.
  3. In separate bowls, lightly whip the cream to ribbon stage and beat the egg whites until standing in soft peaks, but being careful not to over-beat.
  4. Fold these into the chocolate
    mixture and immediately transfer to 4-6 individual ovenproof serving bowls.
  5. Bake for 9 minutes.
  6. Allow to stand for a minute or so after removing from the oven.
  7. Then sprinkle with icing sugar, scatter with chopped almonds and top with a spoonful of créme fraiche.
Tips:

The quality of the chocolate you use for this is quite critical to the flavour of the finished soup. Chef Anthony Demetre suggests you use Valrhona’s 66% cocoa solids.

Wild Honey (London):

Anthony Demetre and Will Smith, the team behind the successful Arbutus restaurant in Soho, launched their second site ‘Wild Honey’ in July 2007. Wild Honey continues in the same style as Arbutus – an award-winning combination of modestly priced great food and wine in an informal, friendly ambience. Wild Honey has a Michelin Star.

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