Black Garlic Chocolate Delice with Cherry and Fig Compote
Makes - 4 Prep time - 1hr 15 mins Cook time - 40 minutes Overnight chilling time for the mousse
FOR THE CHOCOLATE SPONGE
- 125g self raising flour
- 125g caster sugar
- 125g soft butter
- 1 tbl spoon cocoa
- 2 medium eggs
- 2 tsp The Original Black Garlic paste
1. In a large mixing bowl combine the butter and sugar and beat to a pale smooth consistency.
2. Whisk in the eggs one at a time until fully mixed then stir in the Black Garlic paste.
3. Next, sift in the flour and cocoa and fold in with a metal spoon until fully mixed.
4. Line a large baking tray with greaseproof paper and pour in the cake mixture filling to the edges.
5. Place in the middle shelf of a 180C pre-heated oven and bake until a
skewer comes out dry. Turn out onto a wire rack to cool.
FOR THE CHOCOLATE MOUSSE
- 125g 70% chocolate
- 10g salted butter
- 2 medium eggs
- 100ml whipping cream
- 25g caster sugar
1. Break the chocolate into a bain marie with butter - melt gently and stir.
2. Separate the eggs, add half the sugar to the whites and whisk until stiff
peaks are formed -refrigerate.
3. Beat the yolks with the other half of the sugar until smooth and pale. Whisk the cream until stiff but do not over work.
4. Add the melted butter and chocolate mixture to the beaten egg yolks
and mix gently together.
5. Next, fold in a quarter of the egg white using a metal spoon until incorporated then add in the remaining whites. Fold in the whipped cream and chill the mousse over night.
FOR THE CHERRY AND FIG COMPOTE
- 100g dark pitted cherries
- 2 ripe figs, cut into eight small triangles
- 1tsp The Original Black Garlic paste
- 15g sugar
- 1tbl spoon honey
- 1tbl spoon water
1. In a heavy based pan combine all ingredients ang gently heat until the fruit is soft with a syrupy liquid. Add more water if necessary. Allow to cool.
2. Using a biscuit cutter cut out two discs of sponge per portion - these should
be around 1.5cm thick. You can trim down your sponge if too thick or they will flatten the mousse. If too thin simply use three discs per portion.
3. On a cool plate place a dot of mousse in the middle and a disc of
sponge on top. Then, using your biscuit cutter fill with mousse - you
may find it easier to use a piping bag. Place the second disc on top of
the mousse and repeat.
4. Spoon on some of the compote on the top layer of mousse and on the
plate around the delice.
5. Finish with some grated chocolate and a decorative cherry.