Chocolate Ganache
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250g Dark chocolate (70%) chopped
150g Butter cut into blocks
1 Large egg plus 3 egg yolks
60g caster sugar
SPICE MIX
2 tsp coriander seeds
¾ tsp black peppercorns
1 cinnamon stick
1 whole star anise
8 cardamom pods
¾ caster sugar
40 g hazelnuts toasted
1 tsp cocoa nibs
CRÈME FRAICHE
300g crème fraiche
2 ½ tsp icing sugar
ORANGE OIL
½ orange rind finely grated
1 tbsp olive oil
Preheat the oven to 190 degrees.
Place the chocolate and butter for the ganache in a heatproof bowl and place over a saucepan half full of simmering water.
Take care that the water is not touching the base of the bowl.
Keep on the heat for about 5 minutes, stirring and folding the mixture every now and then, until the chocolate is melted and shiny.
Remove from the heat and set aside until completely cool.
Place the egg, egg yolks and sugar in an electric mixer bowl and whisk for 5 – 6 minutes until thick, light and foamy.
In stages, fold the egg into the chocolate by hand, taking care not to overwork the mixture, then transfer to a lightly greased and parchment-lined loaf tin, measuring about 22cmx8cm.
Place in the oven and bake for about 10 minutes, until the surface is opaque, but the middle has a slight wobble.
Remove from the oven and set aside to cool.
Cover and refrigerate until set, preferably overnight. You don’t want it to be too firm when serving, so remove it from the fridge 2 hours before serving.
To make the spice mix, place the coriander seeds, peppercorns, cinnamon stick, star anise and cardamom pods in a frying pan and toast for 2–3 minutes, until fragrant. Transfer to a spice grinder or a pestle and mortar and blitz until completely fine. Transfer to a medium bowl, mix in the sugar, hazelnuts and cocoa nibs and set aside.
Mix together the crème fraiche and icing sugar and keep in the fridge until ready to use.
To make orange oil, mix together the orange zest and olive oil and set aside.
