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How to make Chocolate delice with caramel popcorn

Yield = 6
Prep time: 5:00
Cook time: 0:30
Total time: 5:30

Ingredients

  • 60g unsalted butter
  • 1/4 cup (55g) caster sugar
  • 2 eggs, separated, plus extra 1 egg yolk
  • 3/4 cup (110g) self-raising flour
  • 2 tablespoons good-quality cocoa
  • 600ml thickened cream
  • 500g dark chocolate, roughly chopped
  • 4 gold-strength gelatine leaves (see notes)
  • 1 tablespoon whisky (optional)

Caramel popcorn

  • 2 teaspoons sunflower oil
  • 2 tablespoons popcorn kernels
  • 100g unsalted butter
  • 100g brown sugar
  • 150g golden syrup
  • 2 tablespoons roasted peanuts, chopped
  • 2 sheets edible gold leaf (see notes), plus extra to serve (optional)

Method

  • Step 1 Preheat oven to 160°C. Grease and line a 20cm x 30cm lamington pan with baking paper. Beat butter and sugar together in an electric mixer until thick and pale. Beat in 1 egg yolk. Sift in flour and cocoa, then gently fold to combine. Spread into the prepared pan and bake for 15 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. Cool.
  • Step 2 Place 300ml cream in a saucepan over medium heat and bring to just below boiling point. Remove from heat, then add chocolate, stirring until melted. Cool slightly, then whisk in remaining 2 yolks.
  • Step 3 Soak gelatine in cold water for 5 minutes to soften. Squeeze out excess water, then stir gelatine into chocolate mixture until dissolved. Cool, then stir in whisky, if using.
  • Step 4 Whisk remaining 300ml cream to soft peaks, then fold into chocolate mixture. Whisk eggwhites to stiff peaks, then fold through the chocolate mixture. Pour over cake base and chill for 4 hours or until set.
  • Step 5 Meanwhile, for the caramel popcorn, line a baking tray with lightly oiled piece of foil. Place oil in a saucepan over medium heat. Add popcorn, then cover and cook, shaking the pan, for 3-4 minutes until all of the kernels have popped. Tip onto the tray. Place butter, sugar, golden syrup and a pinch of salt in the pan, reduce heat to medium-low heat and cook, stirring occasionally, for 10 minutes or until a dark caramel. Pour caramel over popcorn and scatter nuts on top. Stand for 15 minutes to set, then break into pieces. Whiz half the caramel popcorn in a food processor with the gold leaf, if using, until a fine dust.
  • Step 6 Garnish delice with caramel popcorn, popcorn dust and extra gold leaf, if using.