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Ingredients: 3 tbsps golden syrup 3 medium heaped tbsps sour cream/creme fraiche 200 caster sugar 4 egg(s) 1 salt 8 tbsps cocoa powder 150 70 per cent cocoa solids dark chocolate 1 30cm (12 in) flan pastry shell Directions: Preheat oven to 150 C. Place butter, chocolate, cocoa powder and salt in a bowl over apan of simmering water and allow to melt slowly, stirring occasionally until well mixed. In a separate bowl, beat the eggs and sugar together until light and well creamed, then add the golden syrup and sour cream/creme fraiche. Stir the chocolate mixture into this, scraping all the chocolate with a spatula. When this is well mixed, pour it into the pastry shell. Place in the preheated oven for 40 to 45 minutes. There should be a lovely crust. Remove from the oven carefully and allow to cool on a rack for at least 45 minutes - the skin will crack and the filling shrink slightly. PAS TRY OPTIONS The original recipe used a Short Crust Sweet Pastry, the recipe for which is given as a linked recipe. However, I think it is even better either with a dark, cocoa flavoured pastry or an almond pastry.
Short Crust Sweet Pasty 2 egg yolks 1 salt Directions: Make by hand or in a food processor. Cream together the butter, sugar and salt, then rub in the flour and egg yolks. When the mixture is like coarse breadcrumbs, add the cold milk or water. Pat and gently work together to form a ball of dough. Lightly flour and push, pat and squeeze the dough into shape, working the pastry as little as possible (this keeps it flaky and short). Roll the pastry into a short fat sausage shape, wrap it in cling film and place in the fridge for at least an hour. Slice off layers of pastry lengthways, around 5mm thick. Place these slivers in and around the bottom and sides of your flan dish, fitting them together like a jigsaw. Push the pieces together, level out and tidy the sides with your thumb. Allow the pastry to rest again for at least and hour, preferably in the freezer. To bake blind, cook the shell (with baking beans to weigh it down) at 180 C for about 15 minutes so that it is lightly coloured and just cooked through.
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Stir constantly until powders are warm, take care not to let the sugar caramelize. When the powder mixture is warm, add 1/4 cup milk and bring to a boil. Still stirring, set a timer from two to five mi