Prep time: 15 minutes | Cook time: 5 minutes | Total time: 20 minutes | Serves: 4
ingredients:
- 200g dark chocolate
- 2 eggs
- 300ml thickened cream
- 20g caster sugar
- 1/2 tsp cardamom
method:
Melt the chocolate in a double boiler or the microwave. Set aside for 5 minutes and allow it to cool slightly.
Separate the egg yolks from the whites. Using an electric beater, beat the egg whites until stiff peaks form. Add the caster sugar and continue beating until the sugar is incorporated and you can no longer feel a grainy texture.
Beat the cream in a separate large bowl until thickened, and stiff peak form. Remove 4 tablespoons of the whipped cream and reserve in the fridge for serving.
Once the chocolate has cooled slightly, whisk the egg yolks, cardamom, and a quarter of the whipped cream. It may be thick so you can use an electric beater if required.
Fold half of the remaining cream into the chocolate mixture, then pour the chocolate mixture into the bowl with the other half of the cream. Gently fold the ingredients until well incorporated. Aim to keep it light so that the whipped cream remains airy.
Add a third of the whipped egg whites into the chocolate-cream mixture and fold to combine. Add the remaining egg whites and fold until incorporated, and no white lumps are visible.
Divide the mixture between 4 serving glasses or pots. Refrigerate for at least 3 – 4 hours, preferably overnight.
Serve topped with the remaining whipped cream and grated chocolate.
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Recipes by Jodie Blight, extract from Summer TABLE – the recipes in Summer TABLE prove you can combine fast, delicious and healthy for the perfect solution to the ‘what’s for dinner’ dilemma. And making life even easier, Summer TABLE includes a free APP – scan the recipes from the book to create a shopping list on your phone, with all the items sorted by aisle at your local supermarket.
