For the chocolate sponge
- 125g self raising flour
- 125g caster sugar
- 125g soft butter
- 1 tbl spoon cocoa
- 2 medium eggs
- 2 tsp black garlic paste
For the Chocolate Mousse:
- 125g 70% chocolate
- 10g salted butter
- 2 medium eggs
- 100ml whipping cream
- 25g caster sugar
For the cherry and fig compote:
- 100g dark pitted cherries
- 2 ripe figs - cut into quarters then cut across to form eight small triangles per fig
- 1tsp black garlic paste
- 15g sugar
- 1tbl spoon honey
- 1tbl spoon water
It might sound surprising, but Original Black Garlic is a totally different taste to normal garlic with lots of added benefits. Read all about the Original Black Garlic story and try out a Chocolate Delice recipe for yourself!
Prep time: 1hr 15 mins
Cook time: 40 minutes
Overnight chilling time for the mousse.
Chocolate Sponge Method
In a large mixing bowl combine the butter and sugar and beat to a pale smooth consistency.
Whisk in the eggs one at a time until fully mixed then stir in the Black Garlic paste.
Next, sift in the flour and cocoa and fold in with a metal spoon until fully mixed.
Line a large baking tray with greaseproof paper and pour in the cake mixture filling to the edges.
Place in the middle shelf of a 180. C. pre-heated oven and bake until a skewer comes out dry.
Turn out onto a wire rack to cool.
Chocolate Mousse Method
Break the chocolate into a bain marie with the butter – melt gently and stir.
Separate the eggs, add half the sugar to the whites and whisk until stiff peaks are formed -refrigerate.
Beat the yolks with the other half of the sugar until smooth and pale.
Whisk the cream until stiff but do not over work.
Add the melted butter and chocolate mixture to the beaten egg yolks and mix gently together.
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.
Cherry and Fig Compote Method
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.
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.
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.
Spoon on some of the compote on the top layer of mousse and on the plate around the delice.
Finish with some grated chocolate and a decorative cherry.
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