A recipe from Patricia Teahan, Carrig Country house, Killorglin. Serve with Sliabh Luachra Strawberry Gel and Valentia Island Farmhouse Ice Cream.
For the chocolate sponge:
3 Beaufort Whole Eggs
115g caster sugar
2 tablespoons butter, melted
43g plain flour
20g unsweetened cocoa powder
For the chocolate pavé:
150g bitter 70% Skelligs Chocolate
1 Beaufort Whole Egg 3 Beaufort Egg Yolks 40ml water
125g caster sugar 250ml double cream
For the Strawberry Gel:
100g neutra glaze 25g Sliabh Luachra Strawberries, stewed
1. Preheat oven to 180C/350F/ Gas 4. Whisk 3 eggs with 115g caster sugar in a stainless steel bowl, over a saucepan containing boiling water (make sure the bowl doesn’t touch the water) for 5 mins. Pour the mixture into a larger bowl. Continue whisking o the heat until doubled. Sieve the flour and cocoa together and fold into the egg mixture. Place into a greased/floured 8 x 4 inch cake tin. Bake for 12-15 mins until done. Remove and allow to cool. Use to line the base of 4 x 5cm x 4cm moulds lined with parchment paper.
2. Make the pavé: melt the chocolate and keep at room temperature. Whisk the whole egg and 3 egg yolks in a stainless steel bowl placed over a saucepan containing boiling water for 8 mins. Pour the mixture into a bowl and whisk until cool. Put the water and sugar in a saucepan. Heat to 120 degrees, pour into the egg mixture and continue beating slowly, then at full speed for 10-12 mins. Whisk the cream to a soft peak. Fold in the melted chocolate to the egg and sugar mixture. Fold in the cream and pour the mixture over the sponge into the moulds. Flatten the surface and chill to set.
3. Make the strawberry gel: blend the neutra glaze with the strawberries. Untold the pavés. Serve with ice cream and dots of strawberry gel.