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  • Recipes
  • Affogato With a Chocolate Dome and Hot Coffee Sauce
Affogato With a Chocolate Dome and Hot Coffee Sauce

By M&S Food
Master a show‑stopping chocolate dome with this elegant affogato, as seen on M&S’s Cooking with the Stars. Sweet almond sponges are baked in the microwave for a speedy hack, then layered with silky vanilla mascarpone…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

16 total
  • 150g dark milk chocolate, we used M&S Collection 54% dark milk chocolate
  • 45g self-raising flour, we used M&S Made Without wheat self-raising flour
  • 2 tbsp ground almonds
  • 3 tbsp dark brown sugar
  • ½ tsp baking powder
  • 1 large egg
  • 3 tbsp milk
  • ½ tbsp vegetable oil
  • 1 tsp almond extract
  • 150g mascarpone
  • 2 tbsp icing sugar
  • 2 tsp vanilla extract
  • 300ml double cream
  • 3 tbsp pistachios, finely chopped, to serve
  • 1 tsp espresso powder
  • 1 tsp coffee liqueur, optional

Method

8 steps

  1. Step 1

    Break 100g of the dark milk chocolate into small pieces and place in a heatproof bowl. Microwave in 30-second bursts, stirring after each, until fully melted, then leave to cool for 1 min.

  2. Step 2

    Spoon 1 tbsp of the melted chocolate into a hemisphere mould, or a lightly greased small glass bowl or ramekin if you don’t have one. Using a dry pastry brush, spread the chocolate evenly up the sides. Repeat to make 3 shells. Scrape the edges clean with an offset spatula, then invert the moulds over greaseproof paper and gently shake to remove any excess chocolate. Place upside down on a lined tray and freeze until set.

  3. Step 3

    To make the sponge, whisk the flour, ground almonds, 2 tbsp sugar, baking powder, egg, milk, vegetable oil and almond extract until smooth. Transfer to a lined microwave-proof baking dish. Bake for 1-2 mins, until the cake has stopped rising and is just firm to touch. Leave to cool completely, turn out, then use a 6cm cutter to cut 3 circles of sponge.

  4. Step 4

    Meanwhile, add the mascarpone, icing sugar and vanilla extract to a bowl and whisk until smooth. Gradually whisk in half the cream until it reaches soft peaks, then chill.

  5. Step 5

    Place a round of sponge into the bottom of a serving glass and then top with two spoonfuls of the mascarpone cream. Sprinkle the pistachios on top.

  6. Step 6

    Carefully release the chocolate domes by peeling back the silicone moulds or easing them away from the bowls with an offset spatula.

  7. Step 7

    For the coffee sauce, add the remaining cream, the remaining 1 tbsp dark brown sugar, the espresso powder, the coffee liqueur (if using) and the remaining 50g dark milk chocolate to a small pan and heat gently, stirring until smooth and melted.

  8. Step 8

    Top the 3 glasses with an upturned dome on top of each glass, just resting on the rim. Pour the warm coffee sauce on top to serve.