A bowl with a chocolate sponge inside, topped with a scoop of yellow olive oil ice cream

Pa, xocolata, oli

Name: Pa, xocolata, oli
Prep time: 1 h 15 min
Cook time: 15 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Spanish
Ingredients: 200g Guanaja chocolate; 200g unsalted butter; 4 eggs; 150g caster sugar; 120g self-raising flour; icing sugar, olive oil and sea salt flakes to serve; 60g Guanaja chocolate chopped; 75ml whole milk; 500ml whole milk; 60g glucose syrup; 6 egg yolks; 100g caster sugar; 325ml olive oil

Angel Zapata Martin

Published: July 27, 2022 at 10:47 AM

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Serves 6

A little effort

Prep: 1 hr and 15 mins

Cook: 15 mins

+ chilling + freezing

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This dessert comes from Spanish restaurant Parrillan Borough Yards in London and features a decadent chocolate sponge with silky olive oil ice cream. The chefs use Guanaja chocolate, which is a 70% bittersweet variety

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Try this decadent recipe for pa, xocolata, oli from London's Parrillan Borough Yards, then check out more Spanish-inspired desserts, including churros, Spanish rice pudding and crema catalana.

Ingredients

Nutrition

CHOCOLATE SPONGE

200g Guanaja chocolate
200g unsalted butter
4 eggs
150g caster sugar
120g self-raising flour
icing sugar, olive oil and sea salt flakes

to serve

CHOCOLATE SAUCE

60g Guanaja chocolate

chopped
75ml whole milk

OLIVE OIL ICE CREAM

500ml whole milk
60g glucose syrup
6 egg yolks
100g caster sugar
325ml olive oil

Nutrition: Per serving

kcal879
fat63.6g
saturates31.7g
carbs62.3g
sugars41.6g
fibre5.5g
protein11.6g
salt1g

Method

step 1

Make the sauce by bringing the milk to a boil, turning off the heat and adding the chocolate. Stir until smooth. Pour into six 5-6cm silicone moulds or similar – you need to be able to pop the frozen chocolates out. Freeze.
step 2

To make the ice cream, bring the milk to a boil with the glucose syrup and leave it to cool. Whisk the egg yolks with the sugar and glucose. Put the egg mixture in a clean pan with the milk and cook over a low heat until it reaches 85C or thickens to coat the back of a spoon. Cool down and slowly whisk in the olive oil. Chill, ideally for 24 hours. Churn the mixture in an ice cream machine or freeze, stirring every couple of hours.
step 3

For the sponge, melt the chocolate and butter in a bowl set over, but not touching, a pan of boiling water, then cool to room temperature. In a separate bowl, whisk the eggs with the sugar until the mixture comes together. Combine both mixtures, stirring slowly with a spatula. Sift over the flour and gently stir again.
step 4

Heat the oven to 200C/180C fan/gas 4. Using ovenproof terracotta pots or ramekins, pour a small layer of the chocolate sponge mixture into each. Put a frozen chocolate centre on top and cover with the sponge mixture.
step 5

Bake in the oven for 12 minutes. Sift over icing sugar and add a scoop of the olive oil ice cream on top. To finish, drizzle with olive oil and a pinch of salt.

Check out more of our Spanish-inspired dessert recipes

CHURROS__2017.07.06- Olive Magazine23453

Authors

Angel Zapata Martin

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