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Warm Chocolate Soup

Description of Dish:

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

Preparation Time:

Prep: 20mins

Cook: 10mins

Serves:

4 - 6

Recipe Type:

Dessert

Ingredients

For Soup:

• 50g / 1.7 oz Dark Chocolate, 60-70%
• Cocoa Solids
• 50g / 1.7 oz Whipping Cream
• 50g / 1.7 oz Butter
• 4 Eggs, Separated

To Serve:

• Icing Sugar, for Dusting
• Good Handful of Chopped Almonds
• 120-180ml / 4-6 fl. oz Crème Fraîche

Method

1. Preheat the oven to 100°C / 210°F / Gas mark ¼.
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 Crème Fraîche

Tips:

The quality of the chocolate you use for this is quite critical to the flavour of the finished soup. I suggest you use Valrhona's 66% cocoa solids.

Chef Anthony Demetre

Anthony Demetre was born in Stratford upon Avon in 1966. He began his career in 1987, working as an unpaid apprentice for Raymond Blanc at Le Quat’Saisons. Anthony then moved to work as a commis chef at both Lucknam Park for three years, and also at Harvey’s for Marco Pierre White.

In 1990 Anthony moved to the Castle Hotel in Taunton where he worked alongside Gary Rhodes as chef de partie for two years. This was followed by 18 months at The Greenhouse working as chef de partie and sous chef, also with Gary Rhodes.

Anthony’s next position was with Bruno Loubet at the Four Seasons Restaurant, where he was chef de partie and then sous chef for one year. He then began working for Loubet at his restaurant Bistrot Bruno in Soho as sous chef for two years, before moving to Loubet’s next site L’Odeon as head chef for three years. After this, Anthony took the position as head chef of Putney Bridge Restaurant until 2005, followed by three months in Paris working in the Kaiser Bakery.

In May 2006, Anthony opened Arbutus restaurant in Frith Street Soho with his business partner Will Smith. The restaurant immediately won several prestigious awards including Harden’s/Remy Martin Excellence Award 2007, Time Out Eating and Drinking Guide’s Best New Restaurant 2007, The Good Food Guide’s London Newcomer of the Year 2007, Decanter Magazine Newcomer of 2006 and Tatler Newcomer of the Year. Arbutus was awarded its first Michelin star in January 2007.

Anthony and Will opened a second restaurant, Wild Honey in July 2007 in Mayfair. The head chef is Colin Kelly who has worked with Anthony at both Arbutus and Putney Bridge. Wild Honey was awarded a Michelin Star in 2008.

Anthony’s first cookbook – Today’s special: a new take on bistro food – was published by Quadrille in September 2008.

Wild Honey

Location:

London, UK

Address:

12 St George Street, Mayfair, London, W1S 2FB

Tel:

+44(0)20 7758 9160

Email:

info@wildhoneyrestaurant.co.uk

Web:

www.wildhoneyrestaurant.co.uk

Restaurant Description:

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.