Served with rich cream ice cream and raspberry sauce
RECIPE DETAILS
For the Chocolate and cobnut slice
1) Pre-heat the oven to 190°C.
2) Melt dark chocolate in a bain marie , and stir in the butter until it has melted. Then remove from the heat.
3) Chop up the milk chocolate and nuts and mix with the flour.
4) In a separate bowl, beat the eggs and sugar, then pour the melted chocolate and butter into the egg mixture. Beat together and stir in the flour, chocolate, nut mixture.
5) Grease and line a baking tin and transfer mixture into it. Bake in oven for 30-40 minutes.
6) Remove from oven and allow to cool.
7) Cut into long thin slices and serve with cream ice cream raspberry sauce and raspberries.
For the ice cream
1) Combine the sugar and egg yolks.
2) Warm the double cream to 80°C then pour the cream over the sugar and egg yolks whilst whisking.
3) Pour back into the saucepan and place back on the heat. Stir over a low flame for 3 minutes, remove from heat and pour into an ice cream machine.
4) Churn until set.
For the Raspberry sauce
1) In a saucepan, combine the lemon juice, 1 punnet of raspberries, and the split vanilla pod. Bring to the boil and then remove from the heat.
2) Remove the vanilla stem and puree the mixture in a food processor.
3) Pass through a sieve and add the other punnet of raspberries to the mix.
