Dark Chocolate Délice

Ingredients

• 300g 70% dark chocolate, finely chopped
• 300ml double cream
• 3 egg yolks
• 30g caster sugar
• For the caramel: 150g caster sugar, 75ml double cream, 30g butter, pinch of flaky salt

Method

1. 1

   Make the salted caramel: melt sugar in a pan until amber, add the cream carefully, then the butter and salt. Pour into the base of a lined loaf tin. Freeze for 30 minutes.

2. 2

   Heat the cream in a saucepan until just below boiling. Pour over the chocolate and stir until smooth.

3. 3

   Whisk the egg yolks and sugar until pale, then stir into the chocolate mixture.

4. 4

   Pour over the set caramel. Refrigerate for at least 4 hours.

5. 5

   Remove from the tin and slice with a hot knife.

6. 6

   Serve with crème fraîche or vanilla ice cream.