160g of 70% dark chocolate
75g of unsalted butter, diced
3 large eggs, separated
50g of caster sugar
200g of Merchant Gourmet Chestnut Puree
75ml of double cream
25g of unsweetened cocoa powder
40g of unsalted butter
50g of Demerara sugar
6 heaped tbsp of condensed milk caramel
6 balls of vanilla ice cream
6 tbsp of Brandy or rum
Zest of 1 orange
Four mint leaves, finely sliced
Icing sugar (for dusting)
Step 1Pre-heat your oven to 180°C/Gas Mark 4/ Position. upper middle shelf.
Step 2Melt the chocolate and diced unsalted butter in a bowl over a pan of barely simmering water, or on low in the microwave. Stir from time to time.
Step 3While the chocolate melts, make the chestnut mixture. Get a small food processor. Add the chestnut puree and cocoa powder. Blend for about a minute until it's completely smooth. Add the cream and blend for 30 seconds or so until it is totally incorporated. Add the egg yolks. Pulse until they are combined.
Step 4Whisk the egg whites to firm peaks and slowly add the sugar, whisking the whites until they are firm and glossy.
Step 5Mix the beaten egg whites together with the chestnut mixture.
Step 6Add a third of this mixture to the chocolate. Stir in quickly so that it doesn’t set. Briskly fold in the remaining egg white mixture.
Step 7Line the 6 ouef sur plat moulds first with soft butter, then with Demerara sugar.
Step 8Spoon 2 tbsp of caramel sauce into the centre of each. Distribute the chocolate mixture over the top. Flatten it slightly.
Step 9Bake for 7 minutes, the top and outsides should be just set and the centre soft and molten. It should wobble a little as you take it out.
Step 10Scoop the ice cream into the centres then spoon the brandy over the top. If you’re feeling festive, sprinkle the dried cranberries, orange zest and mint leaves over the top. Finish with a little dusting of icing sugar.