The French are renowned for their skill at creating the loveliest chocolate desserts. This is without a doubt the king of them all – and extremely rich. Be prepared to work very hard in the gym after eating it.
preparation time 40 minutes, plus 1 hour’s chilling
cooking time 11⁄4 to 11⁄2 hours
serves 8 to 10
Ingredients
300 ml (10 fl oz) double cream
175 ml (6 fl oz) milk
500 g (1 lb) best-quality plain chocolate (at least 70% cocoa solids)
1 egg
2 egg yolks
For the pastry
175 g (6 oz) plain flour
25 g (1 oz) icing sugar
75 g (3 oz) unsalted butter, diced
1 egg yolk
1 tablespoon cold water
1 To make the pastry, sift the flour and sugar together in a bowl, add the butter and rub in with your fingertips to form a sandy mixture.
2 Mix the egg yolk and water together. Make a well in the centre of the flour mixture, add the egg yolk and water, and mix together gently to form a dough. Cover with cling film and chill for 1 hour.
3 Preheat the oven to 200°C, 400°F, gas mark 6.
4 Thinly roll out the pastry on a lightly floured work surface and use to line a deep 20 cm (8 inch) loose-bottomed flan tin. Prick the base with a fork, line with foil or greaseproof paper and fill with baking beans. Bake blind for 10–15 minutes, removing the paper and beans for the last few minutes. Leave on a wire rack to cool. Reduce the oven temperature to 110°C, 225°F, gas mark 1⁄4.
5 For the filling, put the cream and milk in a saucepan and bring to the boil, then remove from the heat and leave to cool.
6 Melt the chocolate in a bowl set over a saucepan of hot water, making sure the water is not touching the base of the bowl. Leave to cool.
7 Whisk the whole egg and egg yolks together until light and fluffy, then stir in the cream and melted chocolate.
8 Pour the filling into the flan case and bake for 60–75 minutes at the reduced oven temperature, until the filling is just set but still moist in the centre. Serve warm.
The key to success here is twofold: first, be sure to take the tart out of the oven when the centre is still slightly sloppy, and secondly, eat it warm. It is at its very best about 1 hour after baking.