Salted Chocolate Semifreddo

Instructions

1. 1

   Preheat the oven to 180°C (350°F).

   Tip: Use a thermometer to ensure accurate temperature.

2. 2

   In a medium saucepan, combine the sugar, 150ml of water, and 50g of unsalted butter. Heat over medium heat, stirring occasionally, until the sugar dissolves.

   Tip: Don't stir the mixture too vigorously, as this can cause the sugar to crystallize.

3. 3

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes, or until the syrup reaches 150°C on a candy thermometer.

   Tip: Remove from heat and carefully pour into a heatproof bowl to cool.

4. 4

   In a separate saucepan, melt the dark chocolate over low heat, stirring occasionally. Remove from heat and let cool slightly.

   Tip: Be careful not to burn the chocolate.

5. 5

   In a large bowl, whip the heavy cream until soft peaks form. Add the egg yolks one at a time, whipping until well combined.

   Tip: Don't overbeat the cream, as this can cause it to become too stiff.

6. 6

   Add the cooled chocolate to the whipped cream and mix until well combined.

   Tip: Add a pinch of salt to balance the sweetness.

7. 7

   Fold the whipped cream mixture into the cooled chocolate mixture until no white streaks remain.

   Tip: This is crucial for achieving a smooth semifreddo.

8. 8

   Pour the mixture into a 20x20cm baking dish and smooth the top.

   Tip: Tap the dish gently to remove any air bubbles.

9. 9

   Refrigerate the semifreddo for at least 2 hours, or until set.

   Tip: Cover the dish with plastic wrap or aluminum foil to prevent drying.

10. 10

    Just before serving, sprinkle the confectioners' sugar and flaky sea salt over the top of the semifreddo.

    Tip: Add a drizzle of salted caramel sauce for an extra touch of flavor.

11. 11

    Slice the semifreddo into 6 equal pieces and serve immediately.

    Tip: Garnish with fresh raspberries and a sprinkle of confectioners' sugar, if desired.