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Baked Chocolate Flan    Veg  CD  DP  70mins plus cooling

 

Serves 6   Cold  Vegetarian  Dessert  Pudding  

 

Ingredients

200g/7oz Shortcrust Pastry

100g/4oz Butter

150g/+5oz Good Quality Plain Chocolate, broken into pieces

6 tbsp Cocoa Powder

A pinch of Salt

3 Eggs

175g/6oz Caster Sugar

2 tbsp Golden Syrup

3 tbsp Crème Fraîche

 

Instructions

 

1. Preheat the oven to 200C, 400F, Gas mark 6. Roll out the pastry and use to line a 20 cm/8inch flan tin. Line with greaseproof paper, fill with baking beans and bake for 10 minutes.

 

2. Meanwhile, place the butter, chocolate, cocoa powder and salt in a heat proof bowl and set over a pan of hot water. Stir constantly until the chocolate has melted and the mixture is well blended.

 

3.  In a separate mixing bowl, beat together the eggs and sugar until light and creamy.

 

4. Add the golden syrup and crème frâiche to the egg mixture and mix well.

 

5.  Add the chocolate mixture to the egg mixture and mix well.

 

6. Remove the pastry case from the oven,  take out the beans and paper then pour the chocolate mixture in to the pastry case.

 

7. Reduce the oven temperature to 150C, 300F, Gas Mark 2 and bake the flan for 40-45 minutes.

 

8. Remove the flan from the oven and allow to cool.

 

 

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Key techniques required to make this recipe

 

Bake - To cook in an enclosed oven

Beat – To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.

 

Freezing/Make ahead

 

Tips, Options and Substitutions

 

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Main equipment required to make this Recipe

 

Mixing Bowl

Wooden or Plastic Spoon

 

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