Chocolate semifreddo

Freezer-friendly dishes - Part 5.

Ingredients (serves 4 to 6):
4 egg yolks
100g castor sugar
180g dark chocolate couverture, chopped
500ml whipping cream
2 egg whites
Pinch of salt
10 pieces Almond Roca
A handful of cherries, sliced

Method:
1. Whisk the egg yolks and sugar until light and fluffy.
2. Place the yolk mixture and chocolate in a heatproof bowl placed over a pan of simmering water. Stir the chocolate continuously until it melts. Remove from heat.
3. Whisk the cream until soft peaks form.
4. In a dry bowl, whisk the egg whites with a pinch of salt until stiff peaks form.
5. Once the chocolate mixture is cool, stir in the cream till the mixture is evenly mixed. Then fold in the egg whites.
6. Pour the mixture into a loaf tin lined with cling film. Freeze for at least 8 hours.
7. Before serving, place the Almond Roca in a plastic bag and crush with a rolling pin.
8. Invert the loaf tin on a plate, unmould the cake and remove the cling film. Top with Almond Roca and cherries.

Tips:
Use only good-quality dark cooking chocolate; regular chocolate bars give a grainy texture.

Recipe source: Simply Her magazine (Aug 2008)