We always want you to have the most delicious, relaxing time with us – so we hope that, even after a long lunch feasting with friends or tucking into a delicious supper for two, our dessert menu calls you to take a peek. This summery pud was created by our Group Pastry Chef, Kelvin … because, for us, chocolate is always the perfect end to a meal.
Ingredients
Serves 4
For the slice:
- 150g 70% dark chocolate
- 150g ground hazelnuts
- 4 medium eggs, separated
- 150g butter, melted
- 150g caster sugar
For the stock syrup:
- 50g caster sugar
- 100ml cold water
For the garnish:
- A handful of blackberries
(about five per person) - A handful of hazelnuts
- A dollop of crème fraîch
How to:
Heat the oven to 160°C, 140°C fan, (320°F), Gas Mark 3. Blitz the dark chocolate in a food processor until fine, then add to a bowl with the ground hazelnuts. Add the egg yolks and melted butter to the mixture, and stir to combine.
In a separate bowl, whisk the egg whites to soft peaks, using a hand or electric whisk, then slowly add the sugar, whisking all the time to incorporate. Carefully fold the chocolate mixture into the egg whites until fully mixed, and pour into a 20cm (8 inch) lined cake tin. Bake for 20 minutes.
Meanwhile, make the stock syrup. Gently heat the sugar and water in a small pan, and simmer until the sugar has completely dissolved. Place the blackberries in a heatproof dish and pour the syrup over them. Allow to cool at room temperature.
After the chocolate slice has been cooking for 20 minutes, remove it from the oven and allow to cool at room temperature. While everything is cooling, place the hazelnuts on a roasting tray and bake at 180°C, 160°C fan, (360°F), Gas Mark 4 for five minutes. Allow the nuts to cool before gently breaking with the base of a small pot or rolling pin.
To serve, gently remove the slice from the cake tin, divide into four portions and plate up. Add the blackberries, with a little of the syrup, the toasted hazelnuts and a dollop of crème fraîche or soft whipped cream to finish.
What to drink with our dark chocolate and hazelnut slice…
Our PIG Wine Team recommends this wine as the perfect match for this delicious pud.
Recioto della Valpolicella Classico, DOCG 2021
When pairing wine with desserts, one simple rule to follow is that the wine should be sweeter than the dessert, otherwise the wine will lose its character on the palate. Chocolate goes with very few wines, but the blackberries make this Recioto della Valpolicella Classico by Pier Paolo Antolini in Veneto, Italy, the obvious contender. This wine is the sweet cousin of the famous Amarone della Valpolicella, and has aromas of blackberry, morello cherry, baking spices and bitter dark chocolate.
