The mystery has been solved thanks to some friends on how to recreate a delicious dessert I enjoyed whilst in Norwich, England a few years back.
And now for all of us to enjoy!
"Looks unbaked due to crystal formations, which would have melted otherwise. Pave is my guess, like a ganache but different proportions. Top is likely a White chocolate version of below formula with maybe some double cream whisked in before molding, giving it a ‘cheesy’ acidity without tasting like cream cheese. It also looks a little over folded.”
2.5 cups cream
1/4 cup liqueur of your choice (Grand Marnier, Baileys, etc.)
16 oz. chopped bittersweet chocolate (at least 70% cocoa)
Heat cream and liqueur in pot over medium heat
Place chopped chocolate in large bowl. Spray molds with non-stick cooking spray
When cream is almost to a boil, pour over chopped chocolate and whisk together
Pour into molds and freeze, about 20 minutes or until hard. Unmold frozen.
Serve at room temp with seasonal fresh fruit or coulis of your choice.”
“To break it down, the above recipe I believe was meant for more of the top of the dessert, but with white chocolate obviously. I’d go with this recipe for the actual cake part, but gently fold in some white chocolate chips before transferring to the pan to bake.
Adapted from Room for Dessert
4 ounces bittersweet chocolate, roughly chopped
4 ounces unsweetened chocolate, roughly chopped
1/2 pound butter, cut into 1-inch cubes
6 eggs separated, at room temperature
1/2 cup plus 1/2 cup sugar
Preheat oven to 350. Butter an 8-by-8-by-2-inch square cake pan and dust with cocoa powder. Line bottom of pan with parchment paper. Put chocolate and butter in a bowl set over a pan of simmering water, stirring occasionally until chocolate has melted completely. Whip egg yolks with 1/2 cup sugar until they lighten and form a ribbon. Stir in melted chocolate mixture. In a large mixing bowl, whisk egg whites slowly until frothy. Once they form soft, wet peaks, gradually beat in remaining 1/2 cup sugar until whites form wet shiny peaks that hold their shape. Fold egg whites into chocolate mixture. Transfer batter to prepared cake pan. Bake for 35 minutes. Cool for 15 minutes.”
LET ME KNOW IF YOU TRY IT.