- 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 Pavé
Nick Tulip
18th September 2017
Chocolate Pavé
This recipe for Chocolate Pavé is available from the menu at Eslington Villa
Ingredients
Method
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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