• A chocolate orgasm with red fruit delights is the perfect way to end off a meal of sinful indulgence. For such intricate-looking desserts, they are surprisingly easy and worth every step. Perfect for a dinner party or whenever you’re feeling especially naughty, these delicious delicacies mean the end of faking satisfaction.

    Chocolate orgasm with red fruit delights

    Serves: 4
    Cooking Time: 30 mins


    • Orgasm cake

    • 160g dark chocolate
    • 30ml (2 tbsp) fresh cream
    • 30ml (2 tbsp) milk
    • 64g butter
    • 30ml (2 tbsp) white sugar
    • 4 eggs
    • 52g cake flour
    • Red fruit ice cream

    • 4 egg yolks
    • 60ml (¼ cup) white sugar
    • 30ml (2 tbsp) fresh cream
    • 135ml milk
    • 60g red fruits (mixed berries)
    • Sesame tuile

    • 20ml (4 tsp) cake flour
    • 20ml (4 tsp) white sugar
    • 4 egg whites
    • 8g butter
    • 20ml (4 tsp) white sesame seeds
    • Garnish

    • 5ml (1 tsp) orange coulis
    • 5ml (1 tsp) red fruit coulis
    • edible flowers
    • small handful fresh mint
    • glacé red cherries
    • 5ml (1 tsp) icing sugar



    For the cake, preheat the oven to 230°C. Mix together the chocolate, cream, milk and butter in a bain-marie over low heat, while stirring.


    In a mixing bowl, combine the sugar, eggs and flour. Add to the chocolate mixture, pour into a greased 6cm-diameter cake tin and bake, 10 minutes. Remove from oven and reduce heat to 200°C.


    For the ice cream, mix the egg yolks with the sugar. In a saucepan over medium heat, bring the cream and milk to a boil. Add the egg yolk and sugar mixture to the cream mixture and cook over low heat until it thickens. Stir in the fruit. Place in a churner and churn until set. Alternatively, place the ice cream in a freezer-stable container and place in the freezer, 1 hour, until half frozen. Using a hand blender, blitz the ice cream every 30 minutes until fully frozen.


    For the tuile, combine all the ingredients then, using a spatula, spread the mixture over a silicone mat on a tray. Cook in the preheated oven, 5 minutes. Remove from oven, allow to cool slightly then take off the mat with a spatula and mould into your desired shape – you may have to hold the tuile in place for a few minutes so it maintains its shape.


    Serve the cake topped with the tuile and a side of sorbet, with the garnishes arranged as desired.