Recipe by Anthony Dole, Executive Chef at The Royal Melbourne Golf Club, Black Rock, Victoria, Australia
Image by Diana DeLucia
In a saucepan over medium heat, melt the butter with the chocolate.
In a mixing bowl, combine the whole eggs, yolks, and sugar to form a sabayon and add the flour and mix well.
In the mixing bowl combine both mixtures and reserve in the fridge for 20 minutes.
When ready, fold a mold with silicon paper and fill it with the chocolate mix.
Place the chocolate pudding in the oven for 9 minutes at 180º
Place the chocolate pudding onto a serving plate a gently take off the silicon paper.
Finish with the pistachio nut ice cream and cream Fraiche.
Garnish with the seasonal summer fruits and berries, then sprinkle with icing sugar.
The Royal Melbourne Golf Club overlooking 18 East and the Clubhouse.
Image by Gary Lisbon.