Kay’s Flourless Chocolate Slice

Kay’s Flourless Chocolate Slice

Method
Serves 6
Lemon Marshmallow

Soak the gelatine in 160ml of water until soft.

Add lemon zest to a pot with the sugar and remaining 125ml of water. Heat to 116°C. Place the gelatine and water into a Kitchenaid, then slowly pour in the lemon syrup. This will dissolve the gelatine. Whisk the mix on a high speed for 12 minutes until stiff.

Spread the marshmallow on a flat tray then lightly dust with sugar mix. Allow the marshmallow to completely set on the bench (this will take a few hours).

Chocolate Base

Preheat oven to 160°C.

On a double boiler melt the chocolate and butter and stir until they are combined. Beat the whole eggs and the egg yolks so they are pale in colour. While the eggs are whipping, heat the cream and just before it boils, mix the cream into the melted chocolate. Continue to stir until well mixed. Gently fold the chocolate mix into the eggs, combining well.

Pour the mix onto a baking tray lined with greaseproof paper. Bake the chocolate base in a 160°C oven for 30 minutes. To check if the base is ready, give the tray a shake and there should be a slight wobble. Allow the base to cool before assembling.

Dulce de Leche

Place the unopened tin of condensed milk into a pot of boiling water and cook for 1 hour. If the water evaporates, top up. Allow the tin to cool after cooking.

Roast hazelnuts at 160°C for 10 minutes so they are golden brown. Once ready, rub them in a towel to remove the skin. Place clean hazelnuts into a food processor and blend to a paste. Mix the hazelnuts and condensed milk together then store in the fridge until ready to assemble.

Chocolate Glaze

Place dark chocolate in a double boiler to melt. In a small bowl, cover gelatine in cold water until soft. Bring the milk and cream to the boil. Once hot, remove the water from the gelatine then add the gelatine to the warm milk. Whisk until the gelatine is completely dissolved. Pour the milk mix into the melted chocolate and stir until smooth. The glaze is best used when warm.

To Serve

Cut the chocolate base into 3cm x 10cm pieces, then spread the dulce de leche over the base. Cut the marshmallow so it is the same size as the chocolate base then place on top of the base. Slice and then place in the fridge for 1 hour to completely set.

Place the chocolate slices onto a cooling rack then pour the glaze over each one. Place them in a fridge to set once more. Once set, remove and serve.


Chef’s tip: Serve with your favourite ice cream; my suggestion is vanilla ice cream or lime sorbet.

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