Wed, 9 November 2016
Ingredients
Base:
200g/7oz Odlums Cream Plain Flour
Pinch of Salt
125g/4oz Butter
1 Egg
Cold Water
Filling:
75g/3oz Plain Chocolate
4 tablespoons Cocoa Powder
125g/4oz Butter (softened)
225g/8oz Light Brown Sugar
3 Eggs
150ml Fresh Cream
Topping:
Fresh Cream, whipped
Chocolate, grated
Method
1. Sieve the flour and salt into a bowl. Rub in the butter.
2. Add the egg and sufficient water to make a dough. Wrap in cling film and refrigerate for 30 minutes approx.
3. Lightly dust a work surface with flour and roll out base to line a 9"/23cm flan tin. Chill again.
4. Meanwhile make the filling. Melt the chocolate with the cocoa and 25g/1oz of the butter over hot water.
5. Cream remaining butter with the sugar until light.
6. Beat in eggs, one at a time. Stir in the cream and chocolate mixture.
7. Pour into the pastry case.
8. Place on a preheated baking sheet. Bake at 375°F/190°C/Gas 5 for 45 minutes approx.
9. Remove from oven and cool on a wire tray.
10. To finish, decorate with whipped cream and grated chocolate.
Sun, 20 July 2025
Chef: Erin Bunting
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