I made two of these but topped this one with strawberries for you guys (OK who am I kidding there? I love strawberries) and later today I'll be dressing another with some spun toffee. But you could top it with just some chocolate curls (here's a quick tutorial on that) or just some cocoa. Honestly lovely just on its own too.
1 cup plain flour
1 1/2 tb cocoa
60g cold butter
3 tb caster sugar
130g dark chocolate (use a plaidstowe or Lindt, it needs to be decent)
125 ml cream
60 ml milk
1 tsp vanilla extract
(if you're feeling naughty sub your favourite liqueur for the milk)
Place in a ziplock bag or clingfilm and put in the fridge for 30 minutes. At this point preheat your oven to 190 degrees.
When your pastry has rested, grease your flan tin and then liberally flour your rolling surface and pin and place your pastry in the middle into a round shape.
Roll out to about 3mm thickness and then roll back onto your rolling pin to transfer to your flan tin.
Place over your flan tine and push away the edges.
Prick the bottom of your pastry to allow it to get crispy whilst it bakes.
Cover with baking paper and fill with pastry weights or raw rice or beans.
Bake for 10-15 minutes until the edges pull away from the flan tin and it starts to colour a little on the edges. Remove the baking paper and weights and return to oven for another 10 minutes. Turn down the oven to 160 degrees.
Make your filling by first of all melting your chocolate - I do mine in the microwave but heating on a medium setting for 1 minute, then stirring with a fork and returning to the microwave on medium setting for a further minute.
Add egg, essence, cream and milk - just stir though with a fork...
Pour into your flan base and smooth the surface. Bake in the oven for 35-40 minutes.
If you like it warm, serve it straight away withe some double cream, or allow to cook and top with strawberries!
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