Chocolate Delice

This is a must try decadent dessert. It uses feuilletine which is a brilliant staple ingredient in our kitchen. Cakes are about textures as much as flavour. Feuilletine enables crunch in a cake. As long as its folded through a component high in fat - in this case chocolate - it keeps it texture. It’s not easy to get hold of in small quantities. If you are having trouble, use broken up crunchy nut cornflakes.

METHOD

1. Melt the 100g of Dark Chocolate with the vegetable oil in a bowl set over a pan of simmering water (bain-marie). 
2. When melted take off the heat and add the feuilletine. Pour the mix into the bottom of a lined tin or a frame set on silicone paper. Place in a fridge or freezer to set.
3. Whisk the eggs briefly to combine. Chop the 170g chocolate into small pieces and place in a small bowl.
4. Heat the milk and cream together until just boiling. 
5. Pour slowly onto the eggs whisk all the time. Return the mix back to the pan and heat gently to 72°C. Stir all the time.
6. Pour the cream and eggs mix onto the 170g chocolate. Allow the heat of the mix to melt the chocolate for a minute or so then stir the mix to combine. When smooth and glossy pour the mix through a fine sieve onto the set base. Return the mix to the fridge to set for 2 hrs or overnight.
7. To remove from the frame or tin warm the sides with a warm dishcloth or heat briefly with a blow torch.
8. Decorate