If you don’t like chocolate, look away now!
Serves: 12 people
Prep: 30 mins
Cooking time: 190 mins
INGREDIENTS
For the pastry:
- 100g Co-op plain flour
- 1 tbsp Fairtrade cocoa powder
- 50g Co-op unsalted butter, cubed
- 2 tsp Fairtrade golden caster sugar
- 1 Co-op British egg yolk
- 1 tbsp ice cold water
For the filling:
- 200ml Co-op double cream
- Few drops vanilla extract
- 50g Fairtrade golden caster sugar
- 200g Co-op Irresistible Fairtrade 70% cocoa dark chocolate
- 50g Co-op unsalted butter, softened
- 3 tbsp Co-op toffee dessert sauce
METHOD
- Preheat the oven to 200C/fan 180C/Gas 6
- Sift the flour and cocoa powder into a bowl
- Add the butter and rub this into the flour until the mixture resembles fine crumbs
- Stir in the golden caster sugar, make a well in the centre and add 1 egg yolk and 1 tbsp ice cold water
- Bring the mix together to form a dough, wrap in clingfilm and chill for 30 mins
- Dust your work surface with flour and roll the pastry to a circle large enough to fill a 23cm flan tin
- Fit the pastry into the tin, trim any excess, prick with a fork and chill for another 10 mins
- Line with greaseproof paper and baking beans Bake for 15 mins, then remove the paper and beans
- Bake for a further 10-15 mins, until the pastry is crisp Leave to cool Place the double cream, a few drops vanilla extract and the golden caster sugar in a pan
- Heat gently, stirring, until the sugar dissolves and the cream is hot
- Break the dark chocolate into a bowl, add the softened butter, and pour over the hot cream mixture
- Stir gently to melt the chocolate Spread the toffee dessert sauce onto the pastry base then top with the chocolate Chill until set, this will take about 2 hours
