This was the main component of the dessert I made for Mother’s Day (in addition to the raspberry sorbet) and it was a winner with everyone. It’s not difficult to make (but looks it) and is the perfect conclusion to any meal.
Ingredients (serves 10)
4 egg yolks
¼ cup caster sugar
⅓ cup thickened cream
300g dark chocolate, melted
1 teaspoon vanilla extract
1 quantity of sweet pastry
Make the pastry. Reduce the oven temperature to 160°C (approx. 140-150°C fan-forced, depending on your oven).
Beat egg yolks, eggs & caster sugar in a large bowl with an electric mixer until thick and creamy. Gently fold in cream, melted chocolate and vanilla.
Pour the chocolate mixture into the pastry case.
Bake, uncovered, for approximately 30 minutes, or until the filling is just set.
Cool for 10 minutes. Serve dusted with sifted cocoa and raspberry sorbet (if desired). Enjoy!
Recipe adapted from the Australian Women’s Weekly “Best Food: Desserts” cookbook (2004)