12.04.24
Ingredients
700g of dark bitter chocolate
5 egg yolks
2 whole eggs
250g caster sugar
83ml water
500ml double cream
For the chocolate génoise:
2oz eggs
230g caster sugar
4 tbsp clarified butter
85g plain flour
40g cocoa powder
For the Kahlua syrup:
125ml sugar syrup
60ml Kahlua
Method
To make the génoise, whisk the eggs and the sugar over a bain-marie, after a few minutes transfer the mix to a mixer or bowl, and whisk for 10 minutes until light and fluffy. Gently fold in the butter and then sift in the flour and cocoa. Place in a baking tray and bake at 200°C for 25–30 minutes.
Melt the dark chocolate over a bain-marie. Once melted allow to cool. Whisk together the egg yolks and the whole eggs until you reach the ribbon stage (meaning that when you lift the whisk over the mixture the mixture should fall slowly forming a ribbon that will hold its shape for a few minutes). Split this mixture (known as the sabayon) into two halves.
Add the sugar to the water and bring to the boil. Once it reaches 120°C, pour the sugar mixture onto the eggs while they are still whisking. Keep whisking for a further 10 minutes.
In a separate bowl, whip the cream until you have soft peaks.
Making sure the chocolate is at room temperature (this will affect the volume of the pavé), carefully fold the chocolate into half of the sabayon. Once combined, add the rest of that sabayon mix. When the chocolate and the sabayon are fully mixed, fold in the cream very gently.
To assemble the pavé, place the cake bases into the bottom of a rectangular mould, soak the sponge with the Kahlua syrup until completely absorbed. Pour in the chocolate mix and allow to set for 2–3 hours or preferably overnight.
