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Chocolate Decadence

Photo: G. Krishnaswamy

Sinfully delicious Give in to sweet temptation with chocolate decadence

Ingredients

Semi sweet chocolate: 450 gm

Whipping cream: 2 tbsp

Butter, softened: 6 tbsp

Rum: 1/4 cup

Egg yolks: 6 nos

Sugar: 1/2 cup

Whipping cream: 1 1/2 cup

Chocolate sponge: 1/4inch thick slice

Method

Chef Suraj Balakrishnan is Chef Pattisiere for Fusion Hospitality Pvt Ltd, who joined the group during the launch of Deli 9 in 2005. He also designs the dessert menus at Fusion 9 and Grill Room. Previously, the chef was associated with P&O Cruises, Southampton, UK and has travelled far and wide with the cruise line. He has more than 15 years of international experience in bakery and confectionary.

In a medium sauce pan, melt semi sweet chocolate over low heat and stir in whipping cream.

When cool enough, beat in butter. Stir in the rum. In a large bowl, beat egg yolk and sugar on high speed for five minutes or until light soft peaks form; fold into chocolate mixture and pour into parchment paper lined with eight-inch round baking pan.

Cut chocolate sponge into 1/4 inch thickness, fit on top of chocolate decadence and refrigerate overnight.

Cut into 10 slices, pipe whipped cream rosette on each slice. Drizzle strawberry sauce on serving plate and serve cold.

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