This is a great alternative to a chocolate cake and other chocolatey and the salted caramel sets this semifreddo apart from all others.
300g dark chocolate
60ml cocoa, sifted
2 egg yolks
5ml vanilla extract
180ml castor sugar
raspberries, for serving
For the salted caramel sauce
100g butter, chopped
250ml brown sugar
125ml golden syrup
a pinch of sea salt flakes
Lightly grease and line a 22x12cm loaf tin with cling film. Allow the cling film to hang over the sides of the tin.
Place the chocolate and cocoa in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside.
Place the eggs, yolks, vanilla and sugar in a heatproof bowl over a saucepan of simmering water and, using an electric hand blender, beat for 6-8 minutes until thick and pale.
Remove from the heat and beat for a further5 minutes until cool.
Gently fold through the melted chocolate and set aside.
Whisk the cream until soft peaks form and gently fold through the egg mixture until well combined.
Pour into the prepared tin, cover with the cling film and freeze for 4-6 hours, until firm.
Un-mould and serve with the salted caramel sauce and raspberries.
For the sauce:
Place the cream, butter, sugar and syrup in a saucepan over low heat and stir until butter is dissolved.
Increase the heat, bring to the boil and cook for 5-7 minutes until thickened.
Stir in the salt and allow to cool.