4 egg yolk
2 tbsp icing sugar
3 tbsp caster sugar
480ml double cream
1 tsp vanilla essence
200g dark chocolate
300ml whipping cream
3 egg whites
1 handful chocolate decorations
200g sponge fingers or enough to line the top and sides of your chosen container
- Melt 200g of chocolate in a heatproof bowl over a pan of simmering water. Make sure the bowl does not touch the water. Set aside to cool.
- Heat 160 ml of double cream over a low flame until it just begins to steam.
- In a separate bowl, whisk together the egg yolks and sugar.
- Add half of the hot cream to the egg/sugar mixture, stirring constantly until thoroughly combined.
- Add the warm egg-cream blend back into the rest of the hot cream in the saucepan and cook over a low heat, stirring constantly for a few more minutes.
- Remove from the heat and stir in the vanilla extract and cooled melted chocolate.
- Chill this chocolate custard mixture thoroughly - at least 30 minutes in the fridge.
- Once the mixture is chilled, beat the remaining 320 ml of double cream in a separate bowl until it forms stiff peaks.
- Stir a couple of tablespoons of the beaten double cream into the chocolate custard mixture, and then gently fold in the remaining double cream.
- Arrange the sponge fingers around the sides and bottom of your (freezer-proof) dish.
- Spoon the mixture into the dish making sure all the fingers are covered. Lay any remaining sponger fingers across the top of the mixture.
- Cover with tin foil and place in the freezer for a couple of hours.
- Once the pudding is frozen solid, whip the egg whites until they form stiff peaks.
- Add the icing sugar to the whipping cream and then whisk until it forms stiff peaks.
- Gently fold the whipped egg whites into the whipped cream.
- When the pudding is set, remove it from the freezer. Remove the bowl from the pudding by upending it onto a plate or board.
- Completely cover the pudding with the whipped cream/egg white mixture, ensuring it is sealed around the edges.
- Sprinkle or scatter chocolate swirls on the top and sides of the pudding.
- Cover and replace in the freezer until it is served.
- Line the inside of your bowl with a sheet of foil before filling it with the sponge fingers and chocolate mixture. This will make it easier to remove the pudding from the bowl once it is frozen.
- Before starting, make sure you can fit your dish into your freezer, with plenty of room to spare.