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Chocolate Flan

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Chocolate Flan[using large font size is not allowed]

 

Nutty biscuit base:

 

1 cup packaged ground hazelnuts

125g butter, melted

2 cups (250g) plain uniced chocolate biscuit crumbs.

 

Chocolate filling:

 

2 eggs

½ cup castor sugar

1/3 cup corn flour

1 ½ cups milk

200g dark chocolate, chopped

3 teaspoons gelatin

2 tablespoons water

Any essence you like, orange, almond, peppermint, etc.

300ml thickened/whipping cream

 

 

Method:

 

For the base: combine hazelnuts, butter, and crumbs in bowl, mix well; press mixture evenly over base and side of a 23cm flan tin (with a removable base), refrigerate 30 min.

 

For chocolate filling: Beat eggs and sugar in small bowl with electric mixer until thick and creamy, stir in blended cornflour and milk. Pour mixture into saucepan, stir constantly over heat until mixture boils and thickens. Remove from heat, add chocolate, and stir until melted.

 

Sprinkle gelatin over water, dissolve over hot water. Add to chocolate mixture, cool to room temperature; stir in essence to taste. Beat cream until soft peaks form, fold into chocolate mixture.

 

Spoon filling into base, smooth top, refrigerate several hours before serving. Decorate with extra whipped cream, strawberries and chocolate curls if desired.

 

 

Source: The Australian Women's weekly, Chocolate cookbook

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