RENCRAFT AT HOME

Warm Chocolate Soup

This delectable, oozing pudding is the ultimate indulgence for a cosy evening at home, or equally perfect for finishing off a dinner party with a real wow factor.

This recipe was created by our friend and neighbour, Tom Duffill from 3 Sisters whose restaurant sits next to our mill and workshop on Chart Farm in Seal, just outside Sevenoaks. Tom’s famous venison puff was a huge hit at our 40th anniversary event in our showrooms in Tunbridge Wells, so make sure you check out 3 Sisters and their seasonal, weekly menus.

More of Tom and 3 Sisters later, now let’s get back to the chocolate!

Chocolate recipe Tom 3 Sisters Sevenoaks restaurant

Ingredients

·       250g dark chocolate (60-70% cocoa)

·       50g butter

·       4 eggs, separated

·       50g whipping cream

To serve, toasted chopped hazelnuts and crème fraîche.

Chocolate recipe Tom 3 Sisters Sevenoaks restaurant
Chocolate fondant recipe Sevenoaks

Method

  1. Preheat the oven to 110°C.

  2. In a gently warmed bain-marie (a bowl set over (but not touching) gently simmering water), heat the chocolate and butter until just melted.

  3. Remove from the heat & leave to cool for 5 minutes, then add the egg yolks and combine lightly,

  4. In a separate bowl, whip the cream to soft peaks and then beat the egg whites until standing in soft peaks, being careful not to over-beat. 

  5. Fold the cream and egg whites into the chocolate and yolk mixture, then immediately transfer to 4-6 individual ovenproof serving bowls.

  6. Bake for 9-12 minutes, checking from 9 minutes. You’re looking for it to still have a wobble but not be raw!

  7. Allow to stand for a minute or so after removing from the oven, then sprinkle chopped hazelnuts and top with a spoonful of crème fraîche or good quality vanilla ice cream.

 

 

 

 

Top Tip

This pudding can be made earlier in the day and then left in the fridge until needed.

N.B. when cooking from cold, you’ll need to extend the cooking temp by 3-5 minutes.

Tom Duffill 3 sisters restaurant Sevenoaks

Meet Tom, Becky & the 3 Sisters

Tom Duffill 3 sisters restaurant Sevenoaks

Sevenoaks Supper Club

Tom Duffill worked in London for over 15 years, cooking at some of the UK’s best restaurants, cutting his teeth with mentor Anthony Demetre and Will Smith at Arbutus & Wild Honey. Spending many years with them, he then went on to become head chef at the acclaimed Arbutus, holding a Michelin star, 4 AA Rosettes & was included in the Top 10 of UK Restaurant Awards and voted Best Restaurant of the Year. Tom went on to spend the next few years working for the Galvin brothers at Bistrot de Luxe, La Chapelle and Orangery at Harrods, as well as looking after Thomas’s at Burberry and a bespoke luxury event company.

3 Sisters is run by Tom and his wife, Becky who work closely with Chart Farm. The concept began as a lockdown project to keep busy and has continued to evolve and grow over the years, as Tom explains: “3 Sisters has gone from strength to strength over the past few years. We started with an idea of serving a few customers each week, using local seasonal food that we grow, procure and wanted to eat, to opening a dining space to showcase our food and add another layer to our business and cook for more guests.”

To find out more about the 3 Sisters’ Supper Club, their Dining at Home menus and events, just click below. You have our word for it – Tom’s food is absolutely delicious!

 

FIND OUT MORE ABOUT THREE SISTERS
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