Serves: 4 for dessert
For the chocolate semifreddo
- 170g dark chocolate
- 5 egg yolks
- 85g caster sugar
- 3 egg whites
- Pinch of salt
- 1 tsp lemon juice
Step 1 - Melt chocolate on a double boiler and set aside.
Step 2 - Whip the egg yolks and sugar using an electric beater until fluffy and pale about 7-8 minutes. In another bowl, whip the egg whites with a pinch of salt and lemon juice until the eggs form firm peaks.
Step 3 - Add the melted chocolate to the egg yolk mixture, mix until well incorporated. Next fold through the egg whites slowly in three parts mixing well.
Step 4 - Set in desired moulds in the freezer for 3 to 4 hours.
For the hazelnut cake
- 200g plain flour
- 3g baking powder.
- 220g butter
- 165g sugar
- 3 eggs
- 130g hazelnuts peeled and roughly chopped.
- 20ml olive oil
- Pinch of salt
Step 1 - Preheat oven to 180 degrees Circo Therm add level 1 Vario Steam. Using a kitchen aid or electric mixer, cream the butter and sugar till the sugar is dissolved and the mixture is light and fluffy
Step 2 - Add one egg at a time into the butter and sugar mix until well combined.
Step 3 - In a bowl sieve the flour and baking powder and fold the dry ingredients into the egg and sugar mixture, while mixing continuously.
Step 4 - Add the hazelnuts, olive oil and salt, mix well
Step 5 - Line a baking tin with baking paper and pour the cake mix into the tin. Bake for 25 minutes.
For the coffee caramel
- 200g caster sugar
- 30ml water
- 30ml black coffee
- 200ml cream
- Pinch of salt
Step 1 - In a stainless-steel pot on medium heat combine the water and sugar and cook until it is golden brown in colour. Remove from heat and add the cream and coffee.
Step 2 - Whisk continuously. Return to low to medium heat season with salt and reduce for 5-8 minutes until the caramel is thick.
To assemble
10 Cherries pitted and halved.
Step 1 - Remove one semifreddo from its mould.
Step 2 - Spoon the coffee caramel in the center of the plate.
Step 3 - Break the cake into chunks and place it around the semifreddo finish the dessert with fresh cherries