Publication-approved historical recipe
Trio of chocolate desserts with raspberry coulis recipe
Historical recipe record without an accepted exact episode or contestant association.
Ingredients
- 200 g dark 70% cocoa chocolate
- Zest of 1 orange
- 250 ml double cream
- 150 g golden caster sugar
- 50 ml Cointreau
- 50 g dark 70% cocoa chocolate
- 65 g butter
- 175 g soft brown sugar
- 2 eggs
- 65 g walnuts
- 65 g self-raising flour
- 15 raspberries
- 2 tbsp icing sugar
- 150 g digestive biscuits, crushed
- 45 g butter, melted
- 100 g sugar
- 120 ml whipping cream
- 200 g pack soft cheese
- 150 g dark 70% cocoa chocolate, melted
- 2 tbsp cocoa powder, mixed with a splash of water
Method
- For the chocolate pots, melt 200g dark chocolate gently and stir in the orange zest. Whip the double cream with 100g of the golden caster sugar to soft peaks, fold in the Cointreau, then beat in the remaining 50g sugar until the mixture holds its shape. Fold in the melted chocolate, divide between serving dishes and chill for 1 hour.
- For the brownies, heat the oven to 180°C (gas 4). Melt 50g dark chocolate and stir in the butter. Separately combine the eggs, self-raising flour, walnuts and soft brown sugar, then fold in the chocolate mixture.
- Spread the brownie mixture in a greased and lined 20cm square tin and bake for 30 minutes. Cool it in the tin before turning it out and cutting it into portions.
- Crush the raspberries with the icing sugar to make the coulis and reserve it for the brownies.
- For the cheesecakes, combine the digestive crumbs, melted butter and 50g of the sugar. Press the mixture into ramekins and chill for 1 hour.
- Whip the cream softly. Mix it with the soft cheese, cooled melted chocolate, the remaining 50g sugar and the cocoa loosened with a splash of water. Spoon this over the biscuit bases and chill for at least 30 minutes.
- Serve one portion of each dessert together, using the raspberry coulis and any reserved raspberries to finish the plates.