CHOCOLATE ALE CAKE WITH SALTED CARAMEL & MUSCOVADO ICE CREAM

CHOCOLATE ALE CAKE WITH SALTED CARAMEL & MUSCOVADO ICE CREAM

Some people will look at this and think it’s just a lovely chocolate pudding, and that’s absolutely fine – but, for me, there’s more to it than that. Personally, I just adore the whole process of getting to the finished dish. I love the reality that we have worked hard on it from, say, Thursday to Saturday; that hard graft is what makes each cake perfect.

INGREDIENTS

SERVES: 12

For the muscovado ice cream:

250ml milk

250ml double cream

100g soft dark brown sugar

105g liquid free-range egg yolk

25g glycerine

 

For the frosted pecans:

100g pecan nuts

125g caster sugar

30ml water

 

For the salted caramel:

100g caster sugar

40ml water

3.5g sea salt

 

For the chocolate ale sponge:

350g plain flour

1⁄2 tsp baking powder

2 tsp bicarbonate of soda

400ml dark ale

100g cocoa powder

220g unsalted butter, softened

550g soft dark brown sugar

4 large free-range eggs

 

For the chocolate ale torte:

1 litre dark ale

1 litre Guinness

550g dark chocolate (70% cocoa solids), in pieces

75g liquid free-range egg yolk

50g caster sugar

675ml double cream

100g liquid glucose

Chocolate ale sponge cubes

 

To finish:

400g dark chocolate (70% cocoa solids), in pieces, melted

400ml cocoa butter, melted

 

For the sable paste:

400g unsalted butter

100g caster sugar

4g sea salt

500g plain flour

120g ground almonds

 

For the sable tuiles:

200g caster sugar

200g chopped sablé paste

METHOD

1: For the muscovado ice cream, pour the milk and cream into a saucepan, add the brown sugar, heat to dissolve the sugar and bring to the boil. Meanwhile, whisk the egg yolk in a bowl. Pour on the hot creamy milk, whisking as you do so.

2: Return the mixture to the saucepan and cook over a medium-low heat, stirring constantly, until the crème anglaise reaches 82°C (check the temperature with a digital probe).

3: Pass the cooked crème anglaise through a fine chinois into a container. Cover the surface closely with baking parchment to prevent a skin forming and leave to cool.

4: Once cooled, stir in the glycerine. Pour the crème anglaise into a Pacojet beaker and freeze overnight.

5: Before serving, churn the ice cream for 2 hours and place back in the freezer, ready to serve.

6: For the frosted pecans, preheat the oven to 180°C/Fan 160°C/Gas 4.

7: Scatter the pecan nuts on a tray lined with baking parchment and toast in the oven for 10–12 minutes until golden brown and fragrant. Let cool.

8: Put the sugar and water into a heavy-based pan over a medium heat to melt the sugar and continue to heat until the sugar syrup just begins to colour. Add the toasted pecans and stir until the sugar crystallises and covers the nuts.

9: Tip the frosted pecans onto a baking tray and set aside to cool.

10: For the salted caramel, melt the sugar in a heavy-based saucepan over a medium-low heat and cook to a light caramel, 155°C (check the temperature with a digital probe).

11: Immediately and carefully stir in the water and salt.

12: Allow the salted caramel to cool, then pour into a squeezable plastic bottle ready for serving.

13: For the chocolate ale sponge, preheat the oven to 200°C/Fan 180°C/Gas 6. Line a 33 x 26cm deep baking tin with baking parchment.

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INGREDIENTS

SERVES: 12

For the muscovado ice cream:

250ml milk

250ml double cream

100g soft dark brown sugar

105g liquid free-range egg yolk

25g glycerine

 

For the frosted pecans:

100g pecan nuts

125g caster sugar

30ml water

 

For the salted caramel:

100g caster sugar

40ml water

3.5g sea salt

 

For the chocolate ale sponge:

350g plain flour

1⁄2 tsp baking powder

2 tsp bicarbonate of soda

400ml dark ale

100g cocoa powder

220g unsalted butter, softened

550g soft dark brown sugar

4 large free-range eggs

 

For the chocolate ale torte:

1 litre dark ale

1 litre Guinness

550g dark chocolate (70% cocoa solids), in pieces

75g liquid free-range egg yolk

50g caster sugar

675ml double cream

100g liquid glucose

Chocolate ale sponge cubes

 

To finish:

400g dark chocolate (70% cocoa solids), in pieces, melted

400ml cocoa butter, melted

 

For the sable paste:

400g unsalted butter

100g caster sugar

4g sea salt

500g plain flour

120g ground almonds

 

For the sable tuiles:

200g caster sugar

200g chopped sablé paste

METHOD

1: For the muscovado ice cream, pour the milk and cream into a saucepan, add the brown sugar, heat to dissolve the sugar and bring to the boil. Meanwhile, whisk the egg yolk in a bowl. Pour on the hot creamy milk, whisking as you do so.

2: Return the mixture to the saucepan and cook over a medium-low heat, stirring constantly, until the crème anglaise reaches 82°C (check the temperature with a digital probe).

3: Pass the cooked crème anglaise through a fine chinois into a container. Cover the surface closely with baking parchment to prevent a skin forming and leave to cool.

4: Once cooled, stir in the glycerine. Pour the crème anglaise into a Pacojet beaker and freeze overnight.

5: Before serving, churn the ice cream for 2 hours and place back in the freezer, ready to serve.

6: For the frosted pecans, preheat the oven to 180°C/Fan 160°C/Gas 4.

7: Scatter the pecan nuts on a tray lined with baking parchment and toast in the oven for 10–12 minutes until golden brown and fragrant. Let cool.

8: Put the sugar and water into a heavy-based pan over a medium heat to melt the sugar and continue to heat until the sugar syrup just begins to colour. Add the toasted pecans and stir until the sugar crystallises and covers the nuts.

9: Tip the frosted pecans onto a baking tray and set aside to cool.

10: For the salted caramel, melt the sugar in a heavy-based saucepan over a medium-low heat and cook to a light caramel, 155°C (check the temperature with a digital probe).

11: Immediately and carefully stir in the water and salt.

12: Allow the salted caramel to cool, then pour into a squeezable plastic bottle ready for serving.

13: For the chocolate ale sponge, preheat the oven to 200°C/Fan 180°C/Gas 6. Line a 33 x 26cm deep baking tin with baking parchment.

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  • email

Print

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THE HAND AND FLOWERS COOKBOOK (2020)

Celebrating 15 years of The Hand and Flowers, this book contains 70 of the best dishes that have ever appeared on the menu.

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