With layers of chocolate and velvety cream, this luscious French dessert is comfort and extravagance in equal measure.
100g dark chocolate, chopped
1 x 300ml ctn thickened cream
1 egg, separated
2 tbsp caster sugar
8 Unibic aniseed cake biscuits, chopped
80ml (1/3 cup) chilled espresso coffee
Cocoa powder, to dust
Combine the chocolate
Unsure of the quantity needed?
Click on the underlined ingredient to reveal the quantity. No need to flip back and forth!
OK, GOT IT
and one-third of the cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Cook, stirring with a metal spoon, for 5 minutes or until the chocolate melts and the mixture is smooth.
Use an electric beater to whisk the egg white in a clean dry bowl until soft peaks form.
Use a balloon whisk to whisk together the egg yolk and sugar in a medium bowl until pale and creamy. Stir in the mascarpone.
Use an electric beater to whisk the remaining cream in a bowl until soft peaks form. Fold into the egg yolk mixture. Add the egg white and gently fold until just combined.
Place the biscuits in a bowl and drizzle with the coffee. Spoon half the biscuit mixture evenly among serving glasses. Top with half the chocolate sauce and half the cream mixture. Continue layering with remaining biscuits, chocolate mixture and cream mixture. Dust with cocoa to serve.