Chocolate pave

Instructions

1. To make the genoise, preheat the oven to 200°C. Line a tray with a baking paper.
2. In an electric mixer combine whole eggs and sugar and whisk for about 10 mins on high.
3. Gently fold in clarified butter. Sift flour and cocoa through a fine sieve into the bowl and fold through.
4. Spread mix thinly over the prepared tray, bake for about 6-10 minutes or until just set, then remove and allow to cool completely.
5. For the chocolate pave, melt chocolate over a double boiler, then allow to cool.
6. In electric mixer with a whisk beat eggs and yolks until ribbons form; as the sabayon is rising in volume combine the caster sugar and 85 ml water in a small saucepan and bring to the boil until it reaches thread stage 120°C.
7. When sabayon is ready carefully pour the boiling sugar down the side of the bowl into the mixer and beat at a high speed for 10 mins.
8. Beat the double cream until soft peaks form (make sure it’s not too cold).
9. Carefully fold the chocolate into half the sabayon, then combine with the rest of the sabayon. (Be careful, the chocolate should be at room temp when combining). Then fold in the whipped cream until fully combined.
10. To assemble the cake, first line the base of a 20cm square cake tin with removable base with greaseproof paper (see Note), trim genoise to fit and place in the base of the tin. Pour in the chocolate mix and allow to set in fridge for at least 4 hours, or overnight.
11. For the chocolate glaze, combine cream, cocoa, sugar and water in a small pot and bring to simmer. Meanwhile soak the gelatine in ice water, then squeeze water from gelatine and add to chocolate mix.
12. Once the mix has set pour the just-blood-temperature glaze and allow to set in the fridge. To serve, gently warm the edges of the cake tin (with your hands or careful use of a kitchen blowtorch on the outside of the tin) and remove the cake tin to expose the dessert. Cut and serve.