Irish Coffee Chocolate Slice Recipe by Chef Darren Hogarty
If you’ve ever fancied yourself a Bake Off champion and love a challenge in the kitchen, this Irish Coffee Chocolate dessert recipe by Chapter One’s Executive Pastry Chef Darren Hogarty is a show-stopper. A master of chocolate work and creator of some of the finest desserts in the country, Darren’s Michelin star creations will wow your dinner party guests.
– 100g egg yolks
– 160g caster sugar
– 190g high gluten flour
– 30g cocoa powder 2g salt
– 160g soft unsalted butter
– 120g butter
– 200g sugar
– 25g Manjari chocolate, melted
– 5g espresso powder
– 30g cocoa powder
– 60g flour
– 1g baking powder
– 3g salt
– 120g eggs
Jameson whiskey caramel
– 70ml cream
– 70ml Jameson black barrel whiskey
– 55g caster sugar
– 50g melted unsalted butter
– 50g brown sugar
– 50g almond powder
– 15g espresso powder
– 25g cocoa powder
Barley ice cream
– 500ml milk
– 150ml cream
– 160g egg yolks
– 200mls barley syrup
– 100g caster sugar
Tempered Manjari paques
– 200g Manjari chocolate (or any couverture dark chocolate – 60-70% cocoa solids)
– 200ml milk
– 20g glucose
– 10g gelatine
– 300g melted Manjari chocolate
– 375ml cold cream
Vanilla and cinnamon cream
– 500ml cold milk
– 160g yolks
– 75g sugar
– 1 cinnamon stick
– 1 tsp vanilla
– 15g cornflour
– 15g flour
– 350mls whipped cream
– 8g gelatine
– 200g Opalys (or any couverture white chocolate)
– 200ml cream
– 30g glucose
– 50g coffee beans, crushed
– 100g Manjari chocolate
– 200g Jivara chocolate
– 280ml milk
Optional red and gold shimmer glaze
– 100g glucose
– 100g caster sugar
– 100g Opalys
– 80g water
– 12g gelatine
– red and gold colours
For the shortbread
1. Beat the yolks with the sugar in a large bowl.
2. Sift together the flour, cocoa, salt and baking powder.
3. Add the soft butter to the yolks and sugar then add the dry ingredients.
4. Roll thinly between 2 sheets of paper, rest in the fridge then, when chilled, cook at 150C for 14 minutes
5. Remove from the oven and cut to 4×10 plaques, then cut small circles with a ring cutter matching the size off semi-sphere mould for the mocha bombes, then set aside and cool.
For the fudge cake
1. Melt the butter and sugar.
2. Sift together cocoa, coffee and flour.
3. Add to the melted mixture, add salt, baking powder and chocolate.
4. Mix well then whisk in eggs until smooth.
5. Pour into a frame 1mm high and bake at 155C for 18 minutes
For the caramel
1. Heat whiskey and cream in a dry pan.
2. Caramelize sugar and add cream and whiskey.
3. Take off the heat and emulsify with hand blender.
3. Pour over the fudge cake, warm ,and allow to soak in well.
4. cut to 4×10 rectangle and set on shortbread base.
5. Reserve some caramel in a small paper piping bag for later.
For the espresso crumble
1. Add all dry ingredients to a bowl then add melted butter mix well until the mixture resembles sand.
2. Bake at 160 for 17 minutes set aside and cool.
For the barley ice cream
1. Mix egg yolks and sugar until pale.
2. Heat milk and cream to the boil, add to the yolk mix add back into thick bottomed pan.
3. Cook and stir constantly with a wooden spoon until mixture hits 83 degrees.
4. Take off the heat and blend with a hand blender.
5. Add in barley syrup, pass through a sieve, chill and churn in an ice cream machine.
For the tempered chocolate
1. Temper chocolate by heating to 50 degrees over a bain marie and then tempering on a marble top slab to 27, then heat back to 30 degrees to ensure chocolate is tempered correctly.
2. Allow to set and cut to 4x 10.
3. Set aside and on 1 acetate sheet, cut thin at an angle a roll to create spirals.
For the namelaka
1. Bring milk to the boil with glucose and add to chocolate in 3 stages to create an emulsion.
2. Finish with a hand blender and add cream, then leave to crystallise in fridge.
For the cinnamon and vanilla cream
1. Heat milk with cinnamon and vanilla and infuse for 15 mins.
2. Whip yolks,sugar,cornflour flour until pale.
3. Strain milk and add to mix.
4. Add back to a clean pan and cook with a whisk cook until thick.
5. Add Opalys and gelatine and whisk until smooth and finish with hand blender.
6. Chill in fridge and whip with 350ml of cream until smooth, put in a piping bag with a no 1 nozzle and keep in the fridge until serving.
For the mocha bombe
1. Heat the cream with coffee to infuse for 10 minutes, melt chocolates to 40/45C and strain cream into a clean pan.
2. Add glucose and heat to the boil.
3. Add to chocolate in 3 stages and blend with a hand blender to emulsify.
4. Blend in milk, pour into semi-circle moulds and freeze.
Optional red and gold shimmer glaze
1. Soak gelatine in a pan.
2. Heat glucose, sugar and water to 103C.
3. Add gelatine and white chocolate.
4. Blend with hand blender and add colours until vibrant.
5. Cool to 35/40C and glaze frozen mocha bombes and place on shortbread.
6. Set aside to defrost.
1. Take fudge cake on shortbread base and pipe Namelakaon top with a no2 nozzle.
2. Put a plain Manjari chocolate plaque on top, pipe vanilla and cinnamon cream on top with a no2 nozzle.
3. Put a decorated transfer plaque on top then a bombe on top, ensuring it doesn’t move by securing it with a little whiskey caramel.
4. Place on a large white plate. Add 1 spiral of chocolate on top to finish and again secure it with a little caramel.
5. To the side of the dessert add 1 spoon of coffee crumb, quenelle of ice cream and finish with 1 more spiral of chocolate and 2 lines of caramel.
Darren currently works as the Head Pastry Chef at Dublin’s popular Michelin-starred Chapter One, where has made a name for himself as one of the country’s most talented pastry chefs over the last 12 years. Darren also spent a stint in London, working as the Head Pastry Chef for Gordon Ramsay across several of his restaurants including Royal Hospital Road, Pétrus & Bread Street Kitchen. Darren was named Pastry Chef of the Year at the Food and Wine Awards 2017.