Blueberry jelly, Mexican chocolate mayonnaise and white chocolate cake

Preparation time: 15 minutes
Cooking time: 30 minutes

For the jelly:
250g of blueberries
50g of caster sugar
The juice of 1 lemon
100ml of water
2 leafs of gelatin

For the chocolate mayonnaise:
2 egg yolks
20g of extra bitter cocoa powder
50ml of water
150ml of olive oil
200g of melted 70% cocoa solid chocolate

For the cake:
3 whole eggs
2 egg yolks
100g sugar
100g of flour plus some for the baking tray
100g of white chocolate
100g of butter

Featured in:
June 2011

To make the jelly, place all the ingredients apart from the gelatin in a pan and cook gently for 20 minutes. Soak the gelatin in cold water for 5 minutes; squeeze the excess water out and mix with the blueberries. Strain in a fine sieve and let it set in a fridge until needed.

To make the cake, whisk the eggs with the sugar, until pale and fluffy. Gently add the flour, the melted chocolate and the melted butter. Pour into the buttered and floured cake tin and bake for 10-12 minutes at 180C.

Place the egg yolks, water and cocoa powder in a blender on high speed, add the olive oil and the melted chocolate. Do not refrigerate, this mayo should be served within 2 hours of preparing.

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