Triple Chocolate Velvet Pudding
Triple Chocolate Velvet Pudding
Ingrediënten
For the Sponge:
- 4 eggs
- 100 g caster sugar
- 100 g self-raising flour
- 50 g cocoa sifted, plus extra for dusting the tin
- 85 g butter melted, plus extra for greasing
- 50 ml espresso or strong coffee
- 2 tbsp Tia Maria mixed with coffee
For the Mousse:
- 3 eggs separated
- 50 g caster sugar
- 175 g dark chocolate 70% cocoa solids
- 200 ml double cream
For the Topping:
- 142 ml double cream
- 100 g dark chocolate 70% cocoa solids
- 50 g butter
- 1 tbsp golden syrup
- 1 tbsp Tia Maria
- 1 tbsp espresso
To Serve:
- Chocolate-covered cocoa beans
- Dark and white chocolate curls
Instructies
Prepare the Sponge:
- Preheat the oven to 200C/fan 180C/gas 6.
- Butter a 22 x 31cm Swiss roll tin and line it with buttered baking paper.
- Dust the tin with cocoa.
- Using electric beaters, beat eggs and sugar for 7 minutes until thick enough to hold a trail.
- Fold in flour and sifted cocoa.
- Swirl in melted butter and fold through.
- Pour into the prepared tin and bake for 10 minutes until just firm.
- Cool under a clean tea towel.
Make the Mousse:
- Beat egg yolks with sugar until thick and pale.
- Melt the dark chocolate and loosely whip the cream until it holds its shape.
- Beat half the cream and all of the chocolate into the egg mixture, then gently fold in the remaining cream.
- Whisk the egg whites until softly peaked, then fold them into the chocolate mixture.
Build the Pudding:
- Grease a 1.4 litre/2½ pint basin with a little oil.
- Line it with cling film, letting it overhang.
- Cut a circle of sponge to fit the bottom of the basin and place it inside.
- Cut seven sloping rectangles about 10cm long from the sponge and fit them tightly together around the bowl.
- Sprinkle with most of the coffee and Tia Maria mix.
- Fill the bowl halfway with the mousse, then top with a snug-fitting circle of cake.
- Sprinkle with the remaining coffee mix.
- Spoon in the rest of the mousse, then cover with the overhanging cling film.
- Chill for at least 4 hours until firm (ideally overnight).
Prepare the Topping:
- Heat all topping ingredients gently in a bowl over a pan of simmering water until the chocolate melts.
- Leave to cool, stirring occasionally, until thick and glossy.
- Spread the topping all over the turned-out pudding.
Final Touch:
- Top with chocolate-covered cocoa beans and chocolate curls.
Before Serving:
- Leave the pudding out of the fridge for about 20 minutes before serving to let the mousse relax to a chocolatey velvet.
Notes / Tips / Wine Advice:
This Triple Chocolate Velvet Pudding is a chocoholic’s dream, with layers of rich sponge and a velvety mousse, topped with a glossy chocolate finish. It’s a show-stopping dessert for your Christmas celebration!
