Stephen Nairn’s Buckwheat and Chocolate Sundae with Whisky-Butterscotch Sauce
Jun 28, 2025 02:22 PM
Chef Stephen Nairn’s rich and nutty layered chocolate sundae with whisky-butterscotch sauce makes for the ultimate evening indulgence.
Omnia Bistro’s Stephen Nairn draws inspiration from both France and his Scottish roots in this luxurious buckwheat and chocolate sundae. “The cake is inspired by moelleux au chocolate, which I came across in Biscarrosse, a commune in south-west France,” says Nairn. “The Scotsman in me chose to layer the chocolate sundae with a whisky-laced caramel sauce in ode to my motherland.”
Deep, dark chocolate cake and nutty buckwheat crumbs form the base, while vanilla ice-cream, toasted buckwheat, and dark chocolate curls add texture and contrast. But it’s the whisky-butterscotch sauce that steals the show — silky, rich, and just boozy enough to warm the soul.
Ingredients:
- Vanilla bean ice-cream, toasted buckwheat and dark chocolate curls, to serve
Cocoa-buckwheat crumbs
- 100 gm (1 ⅓ cups) plain flour
- 40 gm buckwheat flour
- 25 gm pure icing sugar
- 20 gm Dutch-process cocoa
- ¼ tsp baking powder
- 80 gm cold unsalted butter, diced
- 2 egg yolks
Chocolate-buckwheat cake
- 5 eggs
- 200 gm caster sugar
- Finely grated zest of 2 small oranges
- 225 gm dark chocolate (54% cocoa solids)
- 120 gm unsalted butter, chopped
- 120 gm buckwheat flour
- 25 gm Dutch-process cocoa
Whiskey-butterscotch sauce
- 160 gm caster sugar
- 80 ml (⅓ cup) whisky
- 55 gm cold unsalted butter
- 120 gm double cream
Prep Time:
50 minutes
Cook Time:
55 minutes
Total Time:
105 minutes
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