Yes please!
The soon-to-be-imported Cusquena Dark fills your mouth with a multitude of flavours.
It goes perfectly with this chocolate pudding from Valencia, which is not at all sweet. If you have already mastered the technique of the soufflé then this should be a walk in the park!
To serve 6 you will need:
100g best quality chocolate, broken into small pieces
3 tablespoons unsweetened cocoa powder
50g unsalted butter, diced
2 large egg yolks
3 large egg whites
2 tablespoons caster sugar
crystallized orange peel to decorate
Melt the chocolate carefully in a bowl over hot water, stirring all the time. Stir in the cocoa powder.
Remove from the heat and beat in the butter until smooth.
Separate the eggs and stir the 2 yolks into the chocolate mixture.
Whisk the 3 egg whites to soft peaks.
Sprinkle the sugar over the whites and whisk for 2-3 minutes to make a glossy meringue.
Spoon the chocolate over the top in 2-3 batches and fold in with a big spoon, cutting down the meringue with the spoon edge.
Spoon into 6 small ramekins, or small straight-sided glasses. Tall shot glasses are ideal.
Decorate the tops with a little crystallized orange and chill until needed.