Chocolate

Paul Tait

Adelaide, Australia

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Artist's Description

With sincere thanks to mark gaye for his patience and understanding.


Preparation Time

25 – 30 minutes
Cooking Time

35 minutes
Ingredients (serves 8)

Melted butter, to grease
600g frozen raspberries
100g (1/2 cup) caster sugar
100g butter, at room temperature
4 eggs, separated
100g dark chocolate, melted
50g (1/3 cup) self-raising flour, sifted
2 tbs cocoa powder, sifted
80g (2/3 cup) hazelnut meal
50g (2/3 cup) fresh breadcrumbs (made from day-old bread)
100g dark chocolate, extra, coarsely chopped
2 tbs Frangelico liqueur
2 tbs icing sugar
Double cream, to serve

Method

Preheat oven to 180°C. Brush eight 185ml (3/4-cup) capacity dariole moulds with melted butter to grease. Line the bases with non-stick baking paper. Place 8-10 whole frozen raspberries in each prepared mould. Place the remaining raspberries in a bowl. Set aside to thaw.

Reserve 1 tablespoon of caster sugar. Use an electric beater to beat the butter and remaining caster sugar in a bowl until pale and creamy. Add egg yolks, 1 at a time, beating well after each addition. Fold in the melted chocolate, flour, cocoa powder, hazelnut meal, breadcrumbs, chopped chocolate and Frangelico.

Use a clean electric beater to beat the egg whites in a clean dry bowl until soft peaks form. Gradually add the reserved sugar, beating until combined. Add half the egg white mixture to the chocolate mixture. Gently fold to combine. Repeat with remaining egg white mixture.

Divide mixture among the prepared moulds. Smooth the surfaces. Cut 8 discs from non-stick baking paper and place over the surface of the chocolate mixture. Cover the moulds tightly with foil.

Place the moulds in a large baking dish. Add enough boiling water to come halfway up the side of the moulds. Bake for 35 minutes or until crumbs cling to a skewer when inserted into the centres. Set aside for 5 minutes to cool slightly.

Meanwhile, place thawed raspberries and icing sugar in the bowl of a food processor. Process until smooth. Strain the sauce through a fine sieve into a bowl.

Turn the puddings onto serving plates. Pour over the sauce and top with cream.

Notes

Cook’s tip: To melt chocolate, coarsely chop and place in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir with a metal spoon until chocolate melts and is smooth.

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Artwork Comments

  • Marg Thomson Photography
  • Paul Tait
  • Mel Brackstone
  • Paul Tait
  • HelenLewis
  • Paul Tait
  • NewModelAndy
  • Paul Tait
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