indulgent and creamy dessert with a delicate touch of lavender
In a food processor add the sponge biscuits and butter and pulse until obtaining a thick crumble. Add icing sugar and cocoa powder and pulse for another 30 seconds or until fully blended and reserve.
Soak the gelatin leaves in cold water until soft.
For the Sabayon: Set up a bain marie at medium heat and add the egg yolks and caster sugar ensuring to whisk continuosly until the mix thickens and reaches ribbon stage (when you can draw lines with the whisk and they stay visible for a few seconds).
Remove from the heat, drain and add the gelatin leaves and mix until fully dissolved and reserve.
For the chocolate ganache: Heat up the cream on a pot and remove from the heat right before it reaches a boil.
Add the chocolate to the cream and stir until obtaining a glossy smooth mix with no lumps.
Mix the chocolate ganache and the sabayon until fully blended.
Take the remaining double cream and whisk on a bowl until soft peaks form. Slowly fold this into the chocolate mix.
On a metal ring or a cake tin add a thin layer of the biscuit base and firmly press with your fingers to form a 1cm thick base.
Pour the chocolate mix filling up to 2/3 of the mould capacity. Refrigerate immediately for at least 30 minutes.
On a heavy pot heat up the double cream, butter and chocolate until fully melted.
Add a spoonful of this on top of the desserts to create a thin glaze.
With the help of a blowtorch or a knife, remove the dessert from the rings or tin and carefully transfer to a plate.
Garnish with a sprinkle of lavender and some raspberries on the side.
«Add a dollop of creme fraiche or chantilly to balance the richness of the chocolate. Any other berries in season will work very well with this dessert as well.»