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Chocolate Pave

Chocolate genoise...

5 whole eggs

230g Caster sugar

4 Tbsp Clarified butter

85g Plain flour

40g Cocoa powder

To make the genoise...

Warm eggs and sugar then whisk for 10 mins fold in butter then sieved flour and cocoa cook at 200 degs till toothpick comes out clean check after 20 minutes used this as part of a trio dessert for a ladies' lunch make day before


300g Dark 70% chocolate

5 Egg yolks

2 Whole eggs

250g Caster sugar

83 ml water

500 ml Double cream

Kahlua syrup...

125ml sugar syrup

60ml Kahlua

melt chocolate and let cool but keep runny whisk eggs till ribbons form mix water with sugar and cook to 120 degs F (thread stage) pour sugar into the egg mixture, letting it run down the side of the bowl so it doesn't hit the whisk whip cream to soft peaks gently fold the egg sabayon into the chocolate then fold in the whipped cream The choc should be at room temp - about the same as the sabayon To assemble Cut the sponge thin. Line base of the dish with sponge and brush with syrup till completely soaked in Pour choc mixture on to and set over night for best results Decorate with chocolate

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