Our head chef Ryan Kellow shares two of his favourite recipes. Whilst they are both delicious individually, combined they create a very special dessert, one of the most popular choices on our menu – particularly amongst chocoholics!
Ryan said, “This dessert is rich and perfect for chocoholics like myself. The sharp raspberries cut through the richness, and pistachio and dark chocolate is a favourite flavour combination.”
Dark chocolate delice, pistachio and olive oil cake with raspberries
Chocolate delice
320g 70% dark chocolate
50g caster sugar
200g egg white
5g sea salt
10g plain flour
60g unsalted butter
Melt the chocolate and butter together in a heat proof bowl over simmering water.
Whip the egg whites with the sugar, before adding the melted chocolate and butter. Add the flour.
Bake on a baking tray at 140°C for 15 minutes, turning half way through.
Serve at room temperature.
Pistachio and olive oil cake
50g polenta
200g ground pistachios
50g flour
125 ml olive oil
1tsp baking powder
100g unsalted butter
200g sugar
1 egg
Cream together the butter and sugar.
Add the egg. Slowly add the olive oil.
Stir in the ground pistachios, flour, polenta and baking powder. Pour the mixture into a cake tin or individual ramekins and bake at 180°C for 25-30 minutes.
Decorate with raspberries. The pistachio and olive oil cake is best served at room temperature.
(photo credit: Sean Gee)
