Cakes & Desserts

Wrapper of Filo Pastry filled with Chocolate Ice-Cream

Ingredients – Serves 1
3 sheets filo pastry
1 scoop chocolate ice-cream
1 orange
100g chocolate
1 litre Grappolini Florens Extra Virgin Olive Oil, for deep-frying

Method
Scoop the chocolate ice-cream and leave in the freezer overnight. Peel the orange and cut into round slices. Use the slices to make a bed for the wrapper. Using a grater or potato peeler, grate or make chocolate shavings and use to garnish round the plate. Remove the chocolate ice-cream from the freezer and place in the center of the three sheets of pastry, previously brushed with extra virgin olive oil. Press the top tightly making sure the pastry is stuck together forming a wrapper. Heat the extra virgin olive oil for deep-frying. When hot deep fry the wrapper until golden. Remove and serve immediately.

chefs-tip

Make sure the filo wrapper sinks into the extra virgin olive oil so that the pastry is evenly cooked. Also make sure that the top is closed tightly so that the ice-cream will not melt with the heat of the deep-frying.

Chocolate Cake with Blood Orange Sauce

Ingredients – Serves 8
For the cake
115ml Grappolini Florens fine extra virgin olive oil
115g dark chocolate
115g golden syrup
55g brown sugar
½ tsp bicarbonate of soda
4 tbsp milk
225g self-raising flour
A pinch of salt
1 egg

For the sauce
2 eggs
150g caster sugar
250ml fresh blood orange juice

Method
To make the cake
Heat the oil, golden syrup and sugar in a pan but do not boil. Add the chocolate and stir until it has completely melted. Meanwhile dissolve the bicarbonate of soda in the milk. Remove the chocolate mixture from the heat and add the milk solution. In a mixer add the flour and salt. Slowly pour in the chocolate mixture and beat on a low speed until all the ingredients have been well incorporated. Beat in the egg into the mixture. Pour into a prepared cake tin and bake in a preheated oven for 40 minutes at 160C. Remove from the tin and let cool on a wire rack.

To make the sauce
Whisk the eggs and 50g sugar until light. Bring 100g sugar with the orange juice to the boil in a small saucepan. Pour the orange syrup into the egg mixture and whisk until well combined. Allow to cool and serve with the cake.

chefs-tip

Do not open the oven door while baking the cake. This will allow for a lighter and fluffier cake.

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