Raspberry Chocolate Flan
225g fresh raspberries.
250g Good plain chocolate. At least 70% solids.
250ml double cream.
Icing sugar for dredging.
Make the shortcrust pastry. Roll out and line a 9in flan tin. Bake blind and once baked leave to cool.
When the flan is cooled gently bring cream to the boil and stir in the chocolate, stirring in one direction until it has formed a glossy dark mixture. Allow to cool for a few minutes.
Meanwhile scatter the raspberries over the flan base. Gently pour chocolate over the raspberries. Shaking the flan gently to allow it to level. Then leave in cool place to set. (You can chill the flan but it is best eaten cooled but not too cold)
Pre-heat oven to 180c/350 f/ Gas 4
125g unsalted butter, softened.
1 lemon zest.
2 tbsp milk.
2 tsp vanilla extract.
2 large eggs.
250g plain flour sieved.
2 tsp baking powder.
Icing sugar for topping.
Grease and line the base of a 23cm (9in) baking tin.
Cream the softened butter and caster sugar in a bowl till light and fluffy.
Add the vanilla extract, lemon zest and milk.
Then add the eggs, one at a time beating well after each addition.
Mix the flour and baking powder in a separate bowl and then fold into the batter mix.
Pour into the cake tin.
Scatter over raspberries and extra caster sugar.
Bake for 45 mins or until a skewer comes out clean.
Cool on baking rack. Dust with icing sugar.
From the Independent .