This recipe is pretty much the same as the pervious one but I've altered it slightly, I've been playing about with it lately and hoping to get a few alternative dishes put of it for the different seasons. This aims to be the summer one which I'll add a little bit of sorbet to it.
Base:
250g egg white
300g sugar
200g egg yolk
60g cocoa powder
60g ground hazelnuts
Filling:
600ml milk
600ml cream
100g sugar
200g egg yolk
700g 70% dark chocolate.
Whisk the egg whites until peaked, add the sugar whilst still whisking then add the yolks. Fold in the hazelnuts and cocoa. Spread on to grease proof paper and bake in a pre heated oven at 180*c for 15 minutes. It will rise like a souffle and sink again, this is totally normal.
Heat the milk & cream to a simmer, anglaise with the yolks & sugar to 84*c then pass through a sieve. Cool to 50*c then blend with the chocolate using a hand blender. Pour on top of the base and leave to chill in the fridge. Cut with a warm knife when needed as to retain the fresh look as it dries out quickly if pre cut.
To garnish i've just used a little raspberry sauce, some fresh raspberries and a pinch of roasted hazelnuts.
