Dessert Recipe

Prepare chocolate

Chop the dark chocolate into small pieces and place in a heatproof bowl.

Melt chocolate

Set the bowl over a simmering pot of water (double boiler) off the heat or low heat and melt until smooth. Remove from heat and stir in hazelnut praline paste and vanilla extract until fully incorporated; set aside to cool slightly.

Whip cream

In a chilled bowl, whip 1.5 cups heavy cream to soft peaks. Cover and refrigerate until needed.

Whisk egg whites

In a clean bowl, whisk egg whites with 2 tbs granulated sugar and a pinch of salt to medium-stiff glossy peaks.

Fold components

Temper a few spoonfuls of whipped cream into the melted chocolate to loosen it, then fold in the remaining whipped cream gently until streak-free. Next, gently fold in the beaten egg whites in two additions to keep the mousse airy. Fold in chopped toasted hazelnuts.

Chill

Spoon mousse into serving glasses or ramekins, cover, and refrigerate for at least 2 hours (preferably 4) to set. Serve chilled, garnished with extra chopped hazelnuts or a light dusting of cocoa if desired.

Preheat and prepare pan

Preheat oven to 350°F (175°C). Grease a 9-inch loaf pan or 8-inch round pan and line with parchment.

Combine dry ingredients

In a bowl, whisk together 1.25 cups flour, 1 tsp baking powder, and 1/2 tsp salt until evenly combined.

Mix wet ingredients

In a separate large bowl, whisk together 0.75 cup sugar and 2 eggs until pale and slightly thickened (about 2 minutes). Whisk in 1/2 cup extra-virgin olive oil, 1/4 cup whole milk, 2 tbsp lemon zest, and 2 tbsp lemon juice until smooth.

Combine batter

Add dry ingredients to the wet mixture and fold gently just until combined; do not overmix. Spoon batter into prepared pan and smooth the top.

Bake

Bake for 35–40 minutes for a loaf (25–30 minutes for an 8-inch round), or until a toothpick inserted into the center comes out clean. Let cool in the pan 10 minutes, then turn out onto a rack to cool completely.

Make honey yogurt

Stir 1 cup plain Greek yogurt with 2 tbs honey and a pinch of lemon zest. Adjust honey to taste.

Serve

Slice the cooled cake and serve with a dollop of honey yogurt. Optionally dust lightly with 1 tbsp powdered sugar and garnish with extra lemon zest.

Prepare pistachio crumble

In a small skillet, melt 2 tbs unsalted butter over medium heat. Add 0.75 cup crushed digestive biscuits and 0.5 cup chopped pistachios and toast, stirring, until golden and fragrant, about 3–4 minutes. Transfer to a bowl to cool.

Make sabayon (egg yolk base)

In a heatproof bowl, whisk 4 egg yolks with 3/4 cup granulated sugar until combined. Set the bowl over a pot of simmering water (bain-marie) and whisk constantly until the mixture is thick, pale, and ribbon-like (about 6–8 minutes), reaching ~160°F (71°C) to ensure safety. Remove from heat and whisk in 1 tsp orange blossom water and 1/2 tsp vanilla extract. Cool slightly.

Whip cream

Whip 2 cups heavy cream to soft peaks. Fold about one-third of the whipped cream into the cooled yolk mixture to loosen, then gently fold in the remainder until smooth and airy.

Freeze

Pour the semifreddo mixture into a loaf pan lined with plastic wrap or parchment, smooth the top, and cover tightly. Freeze at least 6 hours or overnight until firm.

Serve with crumble

When ready to serve, remove semifreddo from freezer and let sit 5–10 minutes to soften slightly, then slice. Spoon or sprinkle the pistachio crumble over slices and garnish with a little orange zest.