Pa, xocolata, oli

SERVES 6 | PREP 1 HR 15 MINS PLUS FREEZING AND CHILLING COOK 15 MINS | MORE EFFORT

CHOCOLATE SPONGE

200g Guanaja chocolate

200g unsalted butter

4 eggs

150g caster sugar

120g self-raising flour icing sugar, olive oil and sea salt flakes to serve CHOCOLATE SAUCE

60g Guanaja chocolate, chopped 75ml whole milk

OLIVE OIL ICE CREAM 500ml whole milk

60g glucose syrup

6 egg yolks

100g caster sugar

325ml olive oil

1 Make 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.

2 To 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.

3 For 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.

4 Heat 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.

5 Bake 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.

PER SERVING 879 kcals | fat 63.6G saturates 31.7G | carbs 62.3G | sugars 41.6G fibre 5.5G | protein 11.6G | salt 1G