I HAVE named today’s dish chocolate amarone even though the recipe doesn’t have any great Italian wine as an ingredient, but does resemble the wonderful dark chocolaty colour that you expect from the wine.
We are going to put this dish on the new menu at the Olive Press but it is incredibly simple to make. To serve, remove from the fridge for five minutes, warm a large sharp knife under the hot water tap and slice through to give a perfectly smooth slab of indulgent chocolate. Serve with ice-cream or a good dollop of mascarpone cheese.
CHOCOLATE AMARONE SLICE (makes 23cm x 13cm loaf tin/10 portions)
Ingredients
300g dark chocolate
150ml full fat milk
150g golden syrup
140g unsalted butter
Pinch of salt
1 egg lightly beaten
150g Amaretti biscuits broken
3 meringues broken
50g glace cherries roughly chopped
Method
1. Firstly line the loaf tine with cling film.
2. Very gently warm (do not boil) the chocolate, milk, syrup, butter and salt and beat in the egg well and stir into the chocolate mix.
3. Allow to cool, add the Amaretti biscuits, meringue and cherries and pour into the loaf tin and chill for at least four hours.
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