How to Make Chocolate Velvet

Chocolate Velvet Recipe by: The Best of Cadburys
Ingredients: serve 10 - 2
Cooking Time: 45 minutes
150g / 5 oz plain flour
25g / 1 oz cocoa powder
75g / ½ oz caster sugar
1 egg yolk
About 5 teaspoon cold water
3 eggs
50g / 2 oz caster sugar
25g /1 oz cocoa powder
15g / ½ oz cornflour
400ml / 14fl oz coconut milk
200g / 7 oz chocolate broken into pieces
300 ml / ½ pint double cream
Cocoa powder, for dusting

For the pastry, put the four and cocoa powder in food processor with the butter and blend until mixture resembles fine bread crumbs. Add the sugar, egg yolk and enough water to mix to a firm dough. Chill for 30 minutes.

Roll out the pastry and use it to line a 20cm / 8 inch round loose based flan tin. Line the pastry with grease proof paper and baking beans and bake in preheated oven, 180C (350F), gas mark 4, for 15 minutes. Remove the paper and beans and bake the pastry case for a further 5minutes. Reduce the oven temperature to 150C (300F), gas mark 2.

For the filling, beat together the eggs, sugar and cocoa powder. Put the cornflour in a pan with a little of the coconut milk and stir until smooth. Add the remaining coconut milk and the chocolate heat until the chocolate has melted. Bring the boil, stirring then pour into the egg mixture, whisking well stir in the cream.

Turn the mixture into the pastry case and bake for about 25minutes until the center feels very softly set. Leave to cool.

To decorate, whip the cream until softly peaking and spoon over the tart. Dust lightly with cocoa powder. End.

How to Make Chocolate Vetvet

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