Pa, xocolata, oli

Method

• step 1

  Make the sauce by bringing the milk to a boil, turning off the heat and adding the chocolate. Stir until smooth. Pour into six 5-6cm silicone moulds or similar – you need to be able to pop the frozen chocolates out. Freeze.

• step 2

  To make the ice cream, bring the milk to a boil with the glucose syrup and leave it to cool. Whisk the egg yolks with the sugar and glucose. Put the egg mixture in a clean pan with the milk and cook over a low heat until it reaches 85C or thickens to coat the back of a spoon. Cool down and slowly whisk in the olive oil. Chill, ideally for 24 hours. Churn the mixture in an ice cream machine or freeze, stirring every couple of hours.

• step 3

  For the sponge, melt the chocolate and butter in a bowl set over, but not touching, a pan of boiling water, then cool to room temperature. In a separate bowl, whisk the eggs with the sugar until the mixture comes together. Combine both mixtures, stirring slowly with a spatula. Sift over the flour and gently stir again.

• step 4

  Heat the oven to 200C/180C fan/gas 4. Using ovenproof terracotta pots or ramekins, pour a small layer of the chocolate sponge mixture into each. Put a frozen chocolate centre on top and cover with the sponge mixture.

• step 5

  Bake in the oven for 12 minutes. Sift over icing sugar and add a scoop of the olive oil ice cream on top. To finish, drizzle with olive oil and a pinch of salt.