Chocolate Pavé

Nick Tulip

Nick Tulip

18th September 2017
Nick Tulip

Chocolate Pavé

This recipe for Chocolate Pavé is available from the menu at Eslington Villa


  • Chocolate sponge (first):
  • 120g margarine (melted)
  • 120g sugar
  • 100g S/R flour
  • 30g cocoa powder
  • 3 eggs
  • 3 gelatine leaves
  • 500ml milk
  • 150g sugar
  • 13 egg yolks
  • 80g glucose
  • 525g dark chocolate


Chocolate sponge (first):
Blitz all ingredients together in food processor. Pour into lined baking tray 24cm x 40 cm and level off. Cook at 180°C for 10 minutes.
Soak gelatine in cold water. Melt chocolate and glucose under lights. Drain gelatine and add to chocolate/glucose. Warm milk in a pan and whisk sugar and yolks. Whisk ½ hot milk into sugar and yolks then return to pan and cook to a custard (low heat) until it coats the back of a spoon. Pour hot custard mix onto chocolate mix and stir until comes together and smooth. Pour into baking tray over sponge base and chill.
Serve with whipped cream and broken hazelnuts.

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