Chocolate Flan

Preparation info

  • Serves


    • Difficulty


Appears in

Rhodes Around Britain

By Gary Rhodes

Published 1994

  • About

Chocolate puddings can be so heavy and over-rich, but this flan has a light filling with a crisp base, packed with chocolate taste. This flan has a wonderful mousse-like texture which eats at its best with pouring cream.



    Pre-heat the oven to 180°C/350°F/gas 4 and grease a 24 cm ( in) flan tin or flan ring on a baking sheet.

    Make the pastry and allow to rest for 1 hour before using.

    Roll out the pastry and use to line the flan tin or ring. Line the pastry with greaseproof paper, fill with baking beans and bake blind in the pre-heated oven for 20 minutes. Remove the beans and paper and leave to cool.

    To make the filling, whisk the eggs, egg yolk and sugar together until light and doubled in volume. Melt the chocolate, butter, cream and rum together in a bowl over a pan of hot water. Carefully fold into the eggs until well blended. Pour this into the cooked pastry case and bake in the pre-heated oven for about 15 minutes until set. Leave the flan to cool and rest before taking off the flan ring. The flan is now ready to serve.