Pa, xocolata, oli
This dessert comes from Spanish restaurant Parrillan Borough Yards in London and features a decadent chocolate sponge with silky olive oil ice cream. The chefs use Guanaja chocolate, which is a 70% bittersweet variety
- Serves: 6 persons
- 200g Guanaja chocolate
- 200g unsalted butter
- 150g caster sugar
- 120g self-raising flour
- icing sugar, olive oil and sea salt flakes, to serve
- 60g Guanaja chocolate, chopped
- 75ml whole milk
- 500ml whole milk
- 60g glucose syrup
- 6egg yolks
- 100g caster sugar
- 325ml olive oil
Step 1Make the sauce by bringing the milk to a boil, turning off the heat and adding the chocolate. Stir until smooth. Pour into six 5-6cm silicone moulds or similar – you need to be able to pop the frozen chocolates out. Freeze.
Step 2To make the ice cream, bring the milk to a boil with the glucose syrup and leave it to cool. Whisk the egg yolks with the sugar and glucose. Put the egg mixture in a clean pan with the milk and cook over a low heat until it reaches 85C or thickens to coat the back of a spoon. Cool down and slowly whisk in the olive oil. Chill, ideally for 24 hours. Churn the mixture in an ice cream machine or freeze, stirring every couple of hours.
Step 3For the sponge, melt the chocolate and butter in a bowl set over, but not touching, a pan of boiling water, then cool to room temperature. In a separate bowl, whisk the eggs with the sugar until the mixture comes together. Combine both mixtures, stirring slowly with a spatula. Sift over the flour and gently stir again.
Step 4Heat the oven to 200C/180C fan/gas 4. Using ovenproof terracotta pots or ramekins, pour a small layer of the chocolate sponge mixture into each. Put a frozen chocolate centre on top and cover with the sponge mixture.
Step 5Bake in the oven for 12 minutes. Sift over icing sugar and add a scoop of the olive oil ice cream on top. To finish, drizzle with olive oil and a pinch of salt.