Danny Wallace, who won the title of Young Chef of the Year in last year’s awards by British food magazine, Observer Food Monthly, shares his recipe for Chocolate Almond and Blackcurrant ALC. 



For the Devil’s Food Cake

  • 3    Italian Eggs
  • 395g    Caster Sugar
  • 2    Vanilla Pods Scraped
  • 200g    Mayonnaise
  • 350g    Plain Flour
  • 2g    Bicarbonate of Soda
  • 2g    Baking Powder
  • 2.5g    Salt
  • 85g    Cocoa Powder
  • 250g    Water

Whisk the eggs, sugar and vanilla in a standing mixer until fluffy

Sift together the dry ingredients

Mix the mayonnaise with the egg mix then alternately in 3 batches fold in the dry and the water until a smooth batter is achieved.

Divide between 3 baking sheets lined with greaseproof paper and onespray and smooth out with a palette knife

Bake in the oven at 180 degrees C, Fan 3 for 4-5 minutes

Turn out immediately onto a cold bench lined with greaseproof and onespray

Allow to cool and use the terrine base as a stensil to cut

Store in the fridge between Greaseproof paper


For the Feuillantine Crunch

  • 170g    Almond Butter
  • 206g    Hazelnut Praline 100%
  • 84g    Valrhona Ivoire White Chocolate
  • 174g    Feuillantine


Place all ingredients except the fuillantine into the thermomix and cook at 55 degrees C for 10 minutes

Pour over the fuillantine and mix gently but thoroughly

Pour into a terrine mould lined with greaseproof paper and level out with a spatula then tap on the surface three times

Freeze until solid

Before use trim 0.5cm off the long side and 0.5cm off the short side


For the Milk Chocolate Ganache

  • 243g    Caramelia Chocolatae
  • 360g    Double Cream
  • 2g    Salt
  • 170g    Almond Butter 100%


Place all ingredients in the thermomix and cook @55 degrees C for 10 minutes

Meanwhile line a terrine mould with a triple layer of cling film

Place a portion of devil’s food cake in the bottom.

Spoon enough ganache on to just cover the sponge and spread around with a spatula

Place the fuillantine on top and press down, tap 3 times

Pour the rest of the ganache over the top and shake to level out

Tap again and place straight in the freezer until needed.


For The Chocolate Mousse

  • 244g    64% Valrhona Manjari Chocolate
  • 2g    Salt
  • 53g    Water
  • 107g    Pasteurised Egg Yolk
  • 80g    Caster Sugar
  • 20g    Water
  • 300g    Whipping Cream


Melt the chocolate and salt over a bain marie

Whip the water and egg yolk on slow in a standing mixer

Gently dissolve the sugar in the water on a low 

Whip the cream to stiff peaks and reserve in the fridge

Turn the mixer on to high and move the sugar onto a high heat, take to 116 degrees C

When it has reached temp, pour slowly over the yolks 

Mix half the whipped cream into the melted chocolate

Mix half of the yolk and sugar into the chocolate mix, keep the second half whipping

When fully incorporated fold in the second half followed by the remaining cream.

Pour over the top of the ganache and level it out with a palette knife

Reserve in the freezer until needed.


For the Blackcurrant Sorbet (makes 1 paco)

  • 333g    Blackcurrant Boiron
  • 43g    Glucose
  • 425g    Water
  • 7g    Trimoline
  • 148g    Fructose
  • 4.3g    Stab2000


Mix the fructose and the stab2000 together

Bring the rest of the ingredients to the boil

Add the fructose and boil for 1 minute

Pour straight into paco jet containers and freeze


For the Blackcurrant Paint

  • 333g    Blackcurrant Boiron
  • 33g    Glucose

Place in a pan with a lid and cook gently until reduced by half

Reserve until needed


For the Poached Blackcurrants

  • 2 punnets Blackcurrants
  • 100g    Water
  • 20g    Sugar
  • 100g    Red Wine
  • 20g    Sherry Vinegar


Pick down the blackcurrants and place in a bowl

Bring the remaining ingredients to a boil and pour over the blackcurrants

Wrap tightly in clingfilm and allow to cool completely

Serve at room temperature.


For the Almond Brittle

  • 108g    Sugar
  • 16g    Honey
  • 41g    Glucose
  • 20g    Water
  • 4.5g    Bicarbonate of Soda
  • 165g    Flaked Almonds


Toast the almonds

Bring the sugar and water to 148 degrees C 

Take off the heat and add the bicarb and continue mixing

Mix in the nuts and roll out thinly between two silpats

Store in an airtight box with silica gel.