The Hot Chocolate Macaroon was a welcome break from the rain and cold outside, I always think a cold day should be lifted with chocolate.
RECIPE INGREDIENTS; (6 servings)
6 X 50cm butter lined rings
50g dark chocolate (see my recommendation)
40g soft flour
pinch of baking powder
330mls double cream
250g dark chocolate (see my recommendation)
3 egg whites
5/6 crushed macaroons
KIRSCH SORBET (optional)
kirsch to taste
Heat oven at 180c
For the cake base - In a bain marie - bowl placed on top of a pan of simmering water- melt the chocolate then stir in butter, remove from heat and add the egg. Mix well.
Sieve flour, baking powder, cocoa powder together, then fold into the mix.
Place the butter lined rings on a non stick tray and fill with the mixture. Bake for 8 mins,in the pre-heated oven then leave to cool
For the ganache, boil cream and pour over chocolate, mix well then leave to chill
Cut tops off the chocolate cakes and carefully make a cavity, fill with a generous portion of ganache (use a hot spoon) Save a little to decorate the plate.
For the meringue, place egg whites and sugar in a large bowl over a sauce pan of simmering water (do not allow water to touch bowl) , then whisk until stiff. Next fold in the crushed macaroons.
To finish top the cakes with meringue and bake for 5 minutes at 180c
Place each dessert on a white plate remove ring and garnish with a mint leaf or chocolate dipped cherry. Drizzled chocolate will add an artistic look.
For the Kirsch Sorbet which should be prepared earlier
Bring the milk and sugar to the boil and continue until the sugar has dissolved. Remove from the heat and stir in the water. Add the kirsch to taste. Pour into the sorbet machine and make as usual.
The Chester Grosvenor and Spa
Chocolate Traveller Notes
For this fantastic recipe I would use the Amedei 70% Toscano Black dark chocolate bar (50g). The Michel Cluizel 72% dark chocolate minigrammes (drops) or our own 70% Venezuela dark chocolate bar (100g).