Chocolate delice with caramel popcorn

Chocolate delice with caramel popcorn


Sink your teeth into this sumptouous chocolate delice with sweet caramel popcorn adding festive flair.

The ingredient of Chocolate delice with caramel popcorn

  1. 60g unsalted butter
  2. 1/4 cup (55g) caster sugar
  3. 2 eggs, separated, plus extra 1 egg yolk
  4. 3/4 cup (110g) self-raising flour
  5. 2 tablespoons good-quality cocoa
  6. 600ml thickened cream
  7. 500g dark chocolate, roughly chopped
  8. 4 gold-strength gelatine leaves (see notes)
  9. 1 tablespoon whisky (optional)
  10. 2 teaspoons sunflower oil
  11. 2 tablespoons popcorn kernels
  12. 100g unsalted butter
  13. 100g brown sugar
  14. 150g golden syrup
  15. 2 tablespoons roasted peanuts, chopped
  16. 2 sheets edible gold leaf (see notes), plus extra to serve (optional)

The instruction how to make Chocolate delice with caramel popcorn

  1. Preheat oven to 160u00b0C. Grease and line a 20cm x 30cm lamington pan with baking paper. Beat butter and sugar together in an electric mixer until thick and pale. Beat in 1 egg yolk. Sift in flour and cocoa, then gently fold to combine. Spread into the prepared pan and bake for 15 minutes or until a skewer inserted into the centre comes out with a few moist crumbs. Cool.
  2. Place 300ml cream in a saucepan over medium heat and bring to just below boiling point. Remove from heat, then add chocolate, stirring until melted. Cool slightly, then whisk in remaining 2 yolks.
  3. Soak gelatine in cold water for 5 minutes to soften. Squeeze out excess water, then stir gelatine into chocolate mixture until dissolved. Cool, then stir in whisky, if using.
  4. Whisk remaining 300ml cream to soft peaks, then fold into chocolate mixture. Whisk eggwhites to stiff peaks, then fold through the chocolate mixture. Pour over cake base and chill for 4 hours or until set.
  5. Meanwhile, for the caramel popcorn, line a baking tray with lightly oiled piece of foil. Place oil in a saucepan over medium heat. Add popcorn, then cover and cook, shaking the pan, for 3-4 minutes until all of the kernels have popped. Tip onto the tray. Place butter, sugar, golden syrup and a pinch of salt in the pan, reduce heat to medium-low heat and cook, stirring occasionally, for 10 minutes or until a dark caramel. Pour caramel over popcorn and scatter nuts on top. Stand for 15 minutes to set, then break into pieces. Whiz half the caramel popcorn in a food processor with the gold leaf, if using, until a fine dust.
  6. Garnish delice with caramel popcorn, popcorn dust and extra gold leaf, if using.

Nutritions of Chocolate delice with caramel popcorn

calories: 973.925 calories
calories: 67.2 grams fat
calories: 41.7 grams saturated fat
calories: 84.8 grams carbohydrates
calories: 56.5 grams sugar
calories: 13.3 grams protein
calories: 229 milligrams cholesterol
calories: 243 milligrams sodium
calories: NutritionInformation

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