455 g good-quality cooking chocolate (70% cocoa solids)
50 ml hot espresso or good strong instant coffee
125 g butter, plus extra for greasing
6 free-range eggs, separated
200 g caster sugar
100 g ground almonds
100 g rice flour
1 small handful chopped hazelnuts, toasted
Melt 125g chocolate with the coffee, then pour into small ice-cube moulds and freeze until hard. Take 6 small 3-inch pastry rings, dariole moulds or cappuccino cups and grease well with some butter. Place in the fridge while you make your sponge mixture.
Melt the remaining chocolate with the butter in a bowl over a pan of boiling water, then in a separate bowl whisk the egg whites with the sugar until firm. Fold the yolks into the cooled chocolate and butter mixture, then add the almonds and flour. Finish by carefully folding in the egg white mixture. Preheat the oven to 190ºC/375ºF/gas 5.
Take your moulds out of the fridge and spoon a little mixture into each one, then push in a cube of the frozen coffee and chocolate mixture. Cover with the rest of the sponge mixture so each ice cube is completely enveloped. Bake in the preheated oven for about 18 to 20 minutes, then remove carefully from the moulds while hot. Serve immediately sprinkled with hazelnuts.
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BUYING SUSTAINABLY SOURCED FISH
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