Chocolate Cream Flan

For the sponge

2 eggs
2-3 ozs castor sugar
2 ozs self-raising flour
1 tbsp water.

For the filling

4 oz. plain chocolate
4 eggs

To decorate

whipped cream
chocolate ‘buttons’

  • Make the sponge
    Put the eggs and sugar into a basin and whisk until thick and fluffy.
  • Gradually fold in the well sieved flour and the water.
  • Put into a well greased and floured tin, bake for 10-12 minutes at gas Mark 6.
  • Allow to cool for a few minutes, then turn out very carefully onto a wire cooling tray.
  • Break the chocolate into small pieces and put this into the basin.
  • Melt over a pan of hot. not boiling water, remove from heat, whisk in the egg yolks and continue beating until a thick creamy mixture.
  • When cool, fold in stiffly beaten egg whites.
  • Put into the sponge flan case and decorate with a border of piped whipped cream, chocolate buttons and leaves of angelica.

TO SERVE: As cold as possible.

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