Sweet endings
Good Food reader Rosie Jones shares her recipe for a luxurious no-bake dark chocolate dessert
Il cioccolato del diavolo (the devil’s chocolate)
From a young age, my preference has been for the snap of a good dark chocolate. I’m always set on finding new ways of making it the star of a meal, whether that’s in my devilled lamb or an indulgent dessert like this one, which requires patience but is worth the extra effort. It was born on a lazy day in rainy Dorset when the dulcet tones of Italian crooners were wafting through the air, making me long for a visit to Italy.
SERVES 8 10 PREP 1 hr plus at least 4 hrs chilling NO COOK MORE EFFORT V
25 amaretti biscuits
75 100ml amaretto liqueur (to taste),
plus 2 tbsp
300g dark chocolate, broken into pieces 5g unsalted butter
500ml double cream
100g mascarpone, whipped to loosen 4 egg yolks, plus 1 egg white (freeze the
remaining whites for another recipe) 110g golden caster sugar
100g ground almonds
10g icing sugar cocoa or espresso powder, to serve
1 Line a 900g loaf tin with two crisscrossed strips of baking parchment. Crush 8 amaretti biscuits and scatter these over the base of the tin. Sprinkle over 2 tbsp amaretto liqueur. Set aside.
2 Tip the chocolate into a heatproof bowl along with the butter. Set the bowl over a pan of simmering water, ensuring the base of the bowl doesn’t touch the water. Stir for 5 mins until melted. Or, melt in the microwave in 20-second bursts. Dip 8 amaretti biscuits in the chocolate, then arrange on a sheet of baking parchment. Set both the biscuits and chocolate aside to cool.
3 Whip 400ml double cream to soft peaks using an electric whisk, being careful not to over-whip. Use a large metal spoon to fold 80g mascarpone into the cream. Crush 5 amaretti biscuits and fold these into the mixture along with 75ml amaretto liqueur. Set aside.
4 In a separate large bowl, whisk the egg yolks and caster sugar together using an electric whisk until light, fluy and tripled in volume – the mixture should form a slowly disappearing trail when you lift the beaters. Gently fold the almonds into the egg yolk mixture, then fold in the amaretto cream to combine.
5 Add the cooled melted chocolate and mix gently to combine. Whip the egg white to sti peaks using an electric whisk, then fold this in, too, being careful not to knock out the air. Taste and fold in the remaining 25ml amaretto liqueur, if you like.
6 Pour the mixture into the prepared tin and chill for at least 4 hrs or overnight until set. If you have any extra mixture that won’t fit into the tin, you can pour this into small dessert glasses and chill alongside the tin until set.
7 Tip the remaining double cream, the rest of the mascarpone and the icing sugar into a bowl and whisk to soft peaks. Spoon this into a small serving bowl and dust with cocoa or espresso powder. Invert the set dessert onto a serving plate or board, lift o the tin and remove the parchment. Dust with cocoa or espresso powder. Crush the rest of the amaretti biscuits, scatter these over the top and decorate with the chocolate-dipped biscuits. Slice with a warmed knife and serve with spoons of the mascarpone cream.
PER SERVING (10) 701 kcals • fat 53g • saturates 28g •
carbs 38g • sugars 34g • ibre 3g • protein 9g • salt 0.1g