Melt the butter. Peel and grate the carrot. Remove the seeds from the chilli and finely dice.
Break the amaretti biscuits into small pieces using a rolling pin and a tea towel or by pulsing them in a food processor.
Mix the butter with the biscuits. Add the chopped hazelnuts and grate in the husk of the cardamom pods. Place this mixture in the bottom of individual ramekins or a large springform cake tin.
In a saucepan, bring the grated carrot, diced chilli, butter and muscovado sugar to the boil until the mixture caramelises. Pour this mixture over the biscuit base(s).
Melt the chocolate and butter in a heat proof bowl over a sauce pan of simmering water. When the chocolate has melted stir to combine with the butter and stir in the coffee, chopped hazelnuts and grate in the husks from the cardamom pods. Remove from the heat and allow to cool.
Separate the eggs and whisk the egg yolks with 60g of the sugar over simmering water until the mixture is light and fluffy. Fold this into the chocolate mix.
In a separate bowl whisk the egg whites with the remaining sugar until stiff. Fold this into the chocolate mix.
Finally, whisk the double cream until stiff and then fold this into the chocolate mix.
Spoon the chocolate mixture over the base(s)and then refrigerate until set.
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Last year, Cafédirect challenged the nation to create the perfect dessert and coffee combination, and thanks to L'atelier des Chefs, you can taste the winning recipe. With dark chocolate and nutty flavours, Saskia Rogerson's recipe perfectly complements Cafédirect'...