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How to make Colin's baked chocolate delice with chocolate crack

Yield = 4
Prep time: 6:00
Cook time: 0:50
Total time: 6:50

Ingredients

  • 120g caster sugar
  • 60ml (1/4 cup) water
  • 4 egg yolks
  • 250g good-quality dark chocolate (70% cocoa), melted, still slightly warm
  • 500ml (2 cups) pouring cream, whipped to soft peaks
  • Dark cocoa powder, to dust
  • Whipped crème fraîche or cream, to serve

Chocolate crack

  • 55ml orange juice, strained
  • 15g liquid glucose
  • 20g unsalted butter, chopped
  • 1/2 teaspoon jam setter
  • 75g caster sugar
  • 45g plain flour
  • 1 tablespoon cocoa powder

Method

  • Step 1 Stir sugar and water in a saucepan over low heat until sugar dissolves. Increase heat to high. Bring to the boil. Cook, without stirring, for 7 minutes or until mixture reaches 118C (soft ball stage) on a sugar thermometer.
  • Step 2 While syrup continues to cook, use electric beaters to beat egg yolks in a bowl for 3 minutes or until thick and pale. Beating constantly, slowly add hot syrup to yolk mixture. Beat on high for 8 minutes until thick and cool.
  • Step 3 Preheat oven to 160C/140C fan forced. Line a 12 x 28cm (base measurement), 6.5cm-deep straightsided loaf pan with baking paper. Place chocolate in a bowl. Add a little whipped cream to loosen slightly. Fold egg mixture into chocolate. Fold in remaining cream until just combined. Pour into the prepared pan. Bake for 35-40 minutes or until just set. Cool. Cover. Place in the fridge for 4 hours or overnight to chill.
  • Step 4 For the crack, place orange juice, glucose and butter in a saucepan over medium heat. Slowly bring to a simmer, stirring occasionally. Combine jam setter and sugar in a bowl. Add to orange juice mixture. Return to a simmer. Simmer for 3 minutes or until thickened slightly.
  • Step 5 Sift flour and cocoa into a bowl. Make a well in centre. Add the hot orange mixture. Slowly whisk until smooth. Place in the fridge for 1 hour or until firm but spreadable.
  • Step 6 Preheat oven to 180C/160C fan forced. Line 2 baking trays with baking paper. Use a cranked palette knife to spread crack thinly onto the prepared trays. Bake for 8 minutes, until bubbles appear. Cool. Break into pieces.
  • Step 7 Remove delice from pan. Use a 6cm round cutter to cut out 4 discs. Divide among plates. Dust with cocoa. Top with crème fraîche. Serve with crack.