Chocolate Moelleux

Madeira Wine H. M. Borges Malvasia + 40 Years - 500 Years of Funchal

Ingredients:
250g Butter
275g Chocolate
9 Egg yolks
225g Sugar
100g Plain flour
9 Egg whites

Method:
Melt the chocolate with the butter.
Gently beat the egg yolks.
In a separate bowl beat the egg whites and sugar to a stiff peak.
At the end combine, without stirring too much, the egg yolks, flour, chocolate with butter, and the egg whites with the sugar.
Place the mixture in small round buttered moulds (the moulds should be approximately 4 cm high and 7 cm in diameter). Fill to halfway and bake in the oven for 10 minutes at 190ºC.
The mixture may be frozen and baked closer to the time of serving.
They are ready when the mixture has risen in the dish and the moelleux is soft inside.

Suzete Sauce

Ingredients:
500g orange juice
150g zest from oranges and lemons
50g Grand Marnier liqueur
250g sugar
100g waterbr>
Method:
Make a caramel with the water and the sugar. Add the Grand Marnier, the orange juice and the zest, which must be blanched first to remove the bitter taste of the orange.

Yogurt Sorbet

Ingredients:
1 natural yogurt
100g sugar
200g glucose
1 lemon (use the juice and zest)

Method:
Mix together all these ingredients and place in an ice-cream maker until frozen.
Remove the moelleux from the dish and plate as desired.

Chef Francisco Quintal
Casa Velha do Palheiro