This is a rich and indulgent Middle-eastern inspired dessert that’s ideal as a slightly indulgent pudding for the Christmas period or served as an intimate meal for Valentine’s day. You can also serve in a larger dish for sharing. This dessert can be prepared the day before and stored in the refrigerator over night.
Prep time 20 minutes/Cook time 5 minutes/Serves 6 (plus 2-3 hours chilling time)
Ingredients:
100g (3 ½ oz) dark chocolate (70% cocoa solids), broken into small chunks
30g (1 oz) unsalted butter, cubed
2 fat cardamom pods
2 heaped tsp good-quality instant coffee or espresso granules
1 tsp ground cinnamon
3 medium eggs, separated
50g (1/4 cup) golden caster sugar
125ml (1/2 cup) double (heavy) cream
Method:
Melt the chocolate and butter together in a heatproof bowl over a small saucepan of gently simmering water, stirring occasionally. Remove from the heat when the chocolate has melted and is smooth and shiny.
Crush the cardamom pods to extract the seeds – discard the husks, and grind the seeds to a find powder. Mix with the coffee, cinnamon and 50ml (1/5 cup) boiling water, and stir until the coffee granules dissolve, then set aside to cool.
Whisk the yolks with half the sugar until pale and creamy, then combine with the melted chocolate and cooled coffee, mixing until smooth.
In another bowl, beat together the cream and remaining sugar until you get fairly firm peaks – don’t overbeat or it will become too thick. Set aside.
In a separate bowl, using clean beaters, whisk the egg whites with an electric whisk until you get stiff peaks.
Gently fold a heaped spoonful of the egg whites into the chocolate mixture, then slowly add the remainder, always folding rather than stirring, until it’s all incorporated. Fold in the cream until mixed in, then divide between 6 espresso cups, or small glasses.
Cover and chill in the refrigerator for at least 2-3 hours before serving.
