This is one of Restaurant Two’s classic chocolate desserts. Head chef David Pugh was among the star chefs serving up the menu at the Variety of Chef’s Ball to raise funds for sick and disadvantaged children.
- 100g Weiss (or similar) 72 per cent couverture chocolate
100g unsalted butter
2 egg yolks
100g castor sugar
100g plain flour
3 oranges, peeled and segmented
Flowers and baby mint to garnish
Orange ice cream
- 200ml cream
85g castor sugar
4 egg yolks
100ml orange juice, boiled, reduced by half
To make ice cream:
Bring cream slowly to boil in a heavy-based pot. Whisk egg yolks and sugar over a double boiler in a stainless steel bowl until ribbon stage. Pour in hot cream and heat to 82°C. Strain into a bowl over ice and cool. Add orange juice reduction. Churn in an ice cream machine.
To make fondant:
Melt chocolate with butter over boiling water. Whisk whole eggs and sugar to ribbon stage in a food processor. Slowly beat yolks into chocolate mix. Fold in the whisked eggs then fold in the sifted flour. Spray pudding moulds with margarine. Divide mix evenly between eight moulds.
Bake for 9-10 minutes in a fan-forced oven at 185°C. Turn puddings out onto plates, garnish with ice cream, orange segments, flower petals and mint.