Thursday, 9 December 2010

SYLVABELLA

I suppose this recipe should come under the heading "Legacy" which Nigella Lawson uses in her book Nigella Bites. For her, "legacy" recipes are those handed down from her mother or grandmother. This recipe, for a very rich chocolate mousse dessert, was not exactly handed down to me by my mother, as I do not have the recipe in any of my "scrapbooks" of recipes, but it definitely brings back memories of my childhood, as it was one of my mother's 'signature' puddings, and I do remember helping her make it. I also recall that it was almost better the day after it was made, when it had spent a night in the fridge and the chocolate (milk and dark) and butter had solidified, and the boudoir fingers were soggy with alcohol.... It's a grand dessert, rich and naughty, and should be reserved for special occasions. I would make it for an alternative Christmas pudding, if I were cooking Christmas dinner (which I am not!).

After a bit of digging on the internet, I found this recipe on a French recipe site. It's the closest I can find to my mum's version. A reader of this blog contacted me to ask if I had a recipe, and now I can say I do! (Please note: this is my translation from the French!)

SYLVABELLA 

75 g dark chocolate  
75 g milk chocolate
20 boudoir fingers, soaked in Tia Maria or Baileys or something similar

2 eggs beaten
120 g caster sugar
50 g coca
300 g butter 

Melt the chocolates and the butter in a bain-marie or on a low setting in the microwave. Do not allow it to bubble or, worse, burn. Mix the eggs, sugar and cocoa together and stir until fully combined. Line a nice bowl or pudding basin with cling-film or foil and arrange the boudoir fingers around the edge. Mix the melted choocolate and butter with the egg, sugar and cocoa mixture and then pour the whole lot into the bowl. Leave the chill in the fridge. Serve with whipped or Chantilly cream. 

Keep refridgerated after serving - as I said, it is good the day after it's made....

1 comment:

  1. Oh, this takes me back! Our family used to make this for special occasions like birthdays. I remember creating a very large one for my cousin's 21st (I'd be about 14 at the time). It always went down a storm.

    We used to make it in a large loaf tin and then cut it into slices. Definitely benefits from sitting for 24 hours.

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