Liam Charles’s Mega-Choccy Stack

Method

Step 1
Heat the oven to 180°C/160°C fan/350°F/Gas 4.

Step 2
Make the chocolate brownie. In a bowl, mix the olive oil, vanilla, caster sugar and brown together. Add the eggs, followed by the cocoa powder, instant coffee and flour. Mix until combined.

Step 3
Pour the brownie mixture into the lined Swiss roll tin and bake for 12–14 minutes, or until the top is firm to the touch and a skewer inserted into the centre comes out clean.

Step 4
Meanwhile, make the chocolate pudding. Put the sugar, cocoa, cornflour and salt into a pan. Add one quarter of the milk and mix to a paste. Gradually add the remaining milk, whisking until there are no lumps. Bring to the boil, whisking continuously, until thickened, then reduce the heat and simmer for 2 minutes to cook out the flour. Remove from the heat and stir in the butter and vanilla. Pour the pudding in to the lined 15cm-square tin and smooth to an even layer. Refrigerate to set.

Step 5
Carefully turn out the brownie onto a wire rack. Leave the baking paper on the brownie and put in the fridge on the rack to cool completely.

Step 6
Once the brownie has cooled, remove the baking paper and use the ruler to cut it into two 14.5cm-square pieces (eat the trimmings – cook’s perks!).

Step 7
Remove the pudding from the fridge and place one piece of brownie on top of the custard inside the tin and put in the freezer to set for around 5 minutes.

Step 8
Turn out the pudding and brownie onto a chopping board so the pudding is facing upwards. Use a palette knife to remove the baking paper. Place the second square of brownie on top. Carefully cut the stack into four portions.

Step 9
Make the sweet cream. Put the double cream, icing sugar and vanilla in a large bowl. Whisk to very soft peaks, then spoon into the piping bag fitted with the large closed star nozzle. Set aside until ready to use.

Step 10
Pipe kisses of cream on top of each brownie stack portion, then sprinkle with the grated chocolate to finish.