For the pastry case:
100g Bournville dark chocolate
225g (8 oz) plain flour
115g (4 oz) butter
For the filling:
2 sheets gelatine or 3 teaspoons granules
150ml (¼ pint) strong coffee
3-4 tbsp or a miniature Tia Maria or any coffee liqueur
85g (3 oz) Demerara sugar
150ml (¼ pint) double cream
200ml crème fraîche
Chocolate curls or chocolate coated coffee beans.
A 23cm fluted quiche tin
Chocolate pastry filled with a creamy coffee filling, a recipe from Chocolate Queen and AGA Demonstrator Patricia Dunbar. This dessert can be made in advance.
Melt the chocolate in a bowl. Measure out the flour and rub in the butter then work in the cooled chocolate so that it is an even colour. Press the pastry neatly into the tin then chill for an hour or so.
Put a baking tray into the Roasting Oven for 5 minutes. Bake the flan on the tray placed on the oven grid shelf positioned on the floor of the Roasting Oven with the cold shelf above, or in the same position in the Baking Oven but without the cold shelf. Cook for 20-25 minutes. Put 3 tablespoons of cold water into a small bowl and dissolve the gelatine in it, using the Simmering Oven, stirring occasionally until it is quite clear; cool. Stir the liqueur and sugar into the coffee then add the gelatine, ensuring both liquids are at the same lukewarm temperature. Whisk the cream and crème fraîche together then whisk in the coffee liquid. Carefully pour this into the cold chocolate flan and leave to set. Decorate with chocolate curls or chocolate coated coffee beans.
Bake the pastry case in a moderate oven 180°C (350°F) Gas Mark 4 for 20-25 minutes.