Preparation time
less than 30 mins
Cooking time
over 2 hours
Serves
Serves 6-8
Dietary
Vegetarian
Equipment: You will need a 900g/2lb loaf tin and a hand-held electric whisk.
Ingredients
For the ganache
- 100g/3½oz dark chocolate, broken into pieces
- 30g/1oz unsalted butter
- 50g/1¾oz icing sugar
- 75ml/2½fl oz double cream
For the semifreddo
- 1 large free-range egg
- 3 large free-range egg yolks
- 1 tsp vanilla extract
- 150g/5½oz caster sugar
- 400ml/14fl oz double cream
- 75g/2½oz toasted skinless hazelnuts, finely chopped
- 200g/7oz dark chocolate, broken into pieces
Method
-
Double line a 900g/2lb loaf tin with cling film.
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For the ganache, melt the chocolate and butter in a large heatproof bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Stir in the icing sugar and double cream. Set aside.
-
Meanwhile, place the egg, egg yolks, vanilla extract and sugar in a heatproof bowl and set it over a saucepan of simmering water, making sure the bowl doesn’t touch the water. Beat the mixture over the heat for about 8 minutes using a hand-held electric whisk, until it is thick and pale. Remove from the heat and set aside.
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In a separate large bowl, whip the double cream until it is just stiff. Gently fold in the pale egg mixture until combined.
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Pour half the mix into the prepared loaf tin. Make a shallow well along the centre and pour in the ganache. Pour the rest of the semifreddo mix over the top and use a knife to make swirls with the ganache. Cover with cling film and place in the freezer to set for 6 hours.
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Just before serving, melt the chocolate pieces in a bowl standing over a pan of simmering water (do not allow the bottom of the bowl to touch the water). Set aside to cool to room temperature.
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To serve, turn the semifreddo out onto a serving platter and carefully remove the cling film. Pour the cooled chocolate over the top, sprinkle with the toasted hazelnuts and serve in generous slices.
