Chocolate Desserts Recipe - Chocolate Almond Cream Flan
Ingredients
-
3/4 cup (185ml) margarine
-
1/2 cup (125ml) icing sugar
-
1/4 cup (60ml) cocoa powder
-
1 egg, beaten
-
2 1/2 cups (625ml) all-purpose
flour
-
1 oz (30g) grated chocolate or
caraque
Almond Cream
-
1 1/4 cups (310ml) milk
-
1/4 cup (60ml) ground almonds
-
1/4 cup (60ml) sugar
-
1/3 cup (85ml) heavy cream
-
1/4 cup (60ml) cornstarch
Method:
-
Preheat oven to 375F (190C).
-
Cream margarine and sugar together. Beat in cocoa
and egg. Blend in flour gradually and knead to a
smooth dough. Let stand for 30 minutes.
-
Lightly grease an 8 inch (20cm) flan or quiche pan .
Roll out pastry to 1/4 inch (0.5cm) thick and line
pan. Prick pastry base. Bake blind (lined with foil
and weighted with dried beans) for 25 minutes. Allow
to cool.
-
Meanwhile, bring milk to a boil. Remove from heat.
Stir in ground almonds,, sugar, cream and cornstarch
to make smooth, thick mixture. Hat gently, stirring,
for 3-4 minutes until well thickened. Allow to cool
and pour into flan shell. Chill until set. Sprinkle
with grated chocolate or caraque, decorate with
toffee almonds (see note), and serve.
Note: To
make toffee almonds, put 1/2 cup (125ml) sugar in small
saucepan. Add 3-4 tbsp (45-60ml) water dissolve and boil
until mixture turns golden. Quickly drop almonds into
it, coat them with toffee, lift out with teaspoon and
drop on greased flat surface to set.
