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Warm Chocolate Cake, Raspberry Jam and Vanilla Bean Ice Cream
Recipe by Rhys Badcock
- Steps
- Ingredients
Ingredients
Chocolate Cake
Mousse
Raspberry Jam
Ice Cream
Chocolate Ganache
Garnish
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Steps
- For the cake, preheat oven to 170˚C.
- Place chocolate in a heatproof bowl set over a saucepan of barely simmering water. Stir occasionally until melted. Set aside for 10 minutes to cool.
- Using an electric mixer, beat eggs and sugar until thick and pale. Add cooled chocolate, and beat until well combined. Using a large metal mixing spoon, gently fold in flour, followed by the cream.
- Divide mixture evenly among greased ramekins. Bake in oven for 20 minutes or until a skewer comes out clean. Remove from oven, and set aside for 10 minutes before turning cakes out onto a wire rack to cool completely.
- Place chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water, stirring occasionally with a large metal spoon until melted. Remove from heat and cool slightly. Whisk egg yolk into chocolate mixture.
- In a clean, dry bowl, whisk egg whites and sugar to soft peaks, then gradually fold into cooled chocolate mixture. Refrigerate until needed.
- For the jam, add ingredients to a saucepan, and cook for 15 minutes or until thickened and a gel-like consistency. Transfer jam to a container and refrigerate to cool completely.
- For the ice cream, place milk and vanilla bean in a small saucepan and bring to a simmer. Turn off the heat, then remove vanilla bean and discard.
- In a medium bowl, whisk yolks and sugar until thick and pale. Gradually whisk hot milk into yolk mixture until combined. Return mixture to a clean saucepan and place over low heat. Cook until the custard coats the back of a spoon, stirring constantly. Strain mixture through a fine sieve, and cover surface with cling film. Refrigerate until cool.
- Churn custard in an ice-cream machine according to manufacturer’s instructions. Transfer to an airtight container, and place in freezer until firm.
- For the chocolate ganache, place chocolate in a heatproof bowl. Heat cream in a small saucepan until just simmering, then pour over chocolate and stir until melted. Set aside to cool.
- To assemble, place chocolate cake onto each plate and dust with icing sugar. Spoon ganache onto plates, then top with a scoop of ice cream. Place a quenelle of chocolate mousse to the side; drizzle with raspberry jam, and garnish with fresh raspberries and basil.
Notes
*For the cake, you will require 10 x 200ml ramekins.
