(0 item) - $0.00

You have no items in your shopping cart.

Valrhona Poached Dessert

Valrhona Poached Dessert

© Recipe courtesy of Julie Le Clerc


Serves up to 20

4 large free range eggs
1 tsp vanilla extract
225 g caster sugar
100 ml water
250 g Valrhona dark chocolate féves
180 g unsalted butter, cubed
Mascarpone , to serve
Fresh raspberries or Fresh As freeze-dried raspberries , to serve

Preheat the oven to 150˚C.

Line a 17 x 27cm slice tin with baking paper, leaving an overhang on all sides. In a bowl, beat eggs and vanilla with half the measured sugar for 3-4 minutes, or until doubled in volume.

Place remaining sugar in a saucepan with measured water and heat until the sugar has dissolved. Simmer for 2 minutes then add chocolate féves and butter to this hot syrup. Remove from the heat and then stir until smooth. Leave for 5 minutes to cool slightly. Pour warm chocolate mixture onto egg mixture, and gently fold until combined.

Pour mixture into prepared cake tin, and bang tin down on a bench to settle bubbles. Place pan in the oven and make a water bath by filling pan with hot water to come three quarters of the way up the sides of the cake tin. Bake for 40 minutes to poach the chocolate, or until mixture is just set but still a little wobbly.

Remove tin from water bath and leave chocolate to cool completely in the tin in the fridge before removing – pull overhanging edges of paper to help ease the poached chocolate out of the tin. Cut into squares and serve scattered with raspberries and with mascarpone on the side.


Please confirm that

you are 18 years or over.

If you're under 18 we can't

allow you to purchase alcohol.