Dark chocolate, butter, eggs, sugar and a handful of berries – what could be sweeter? Line your Fluted Flan Dish with readymade shortcrust pastry, whip up the dark chocolate filling and savour this rich and decadent dessert.
Main INGREDIENTS
- Chocolate
Ingredients
Method
Ingredients
- 1 roll of shortcrust pastry
- 250g of dark chocolate
- 150g butter, cubed
- 60 ml of water
- 4 eggs
- 100g caster sugar
- Raspberries for finishing
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Method
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1Preheat oven to 200°C, 180°C Fan, Gas Mark 6.
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2Begin by greasing the pie plate with butter. Roll out the pastry carefully into the Le Creuset Fluted Flan dish, pressing well on the edges and prick with a fork.
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3Line the dish with grease proof paper and cover with the baking beads or rice and blind bake for 20 minutes, then remove the baking beads and cool.
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4Break up the dark chocolate into small pieces and melt with the butter and water in a shallow pan of warm water. Allow to cool and add the egg yolks.
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5Beat in the egg whites and the sugar together, after combined, gently fold the egg whites into the chocolate mixture and pour over the cooked pastry case.
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6Allow to cool for at least 3 hours. Garnish with berries.
