CHOCOLATE FLAN

Serves 12 ½ cup caster sugar 200g dark chocolate buttons 2 cups dark cocoa 395g can sweetened condensed milk ½ cup brown sugar 1 teaspoon vanilla essence 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 3¼ cups milk 8 eggs soft whipped cream, to serve (optional)

Grease a 7-cup capacity 20cm round flan or cake pan. Place caster sugar and 2 teaspoons of water in a small saucepan and stir over a medium heat until sugar dissolves and mixture boils. Simmer, without stirring, for 8 minutes or until mixture turns a rich caramel colour. Pour caramel into prepared pan and swirl to coat base. Cool completely. Preheat oven to 160˚C. Combine chocolate buttons, cocoa, condensed milk, brown sugar, vanilla essence, cinnamon and nutmeg in a large heatproof bowl. Heat milk in a small saucepan over a medium heat until almost simmering. Pour hot milk over chocolate mixture and stir until chocolate melts and mixture is smooth. Set aside for 10 minutes to cool. Add eggs, 1 at a time, whisking well after each addition until well combined. Place flan pan in a deep roasting pan. Gently pour chocolate custard over caramel in flan pan until it reaches rim. Pour enough hot water into roasting pan to come halfway up side of flan pan. Bake in oven for 50–60 minutes or until custard is just set. Carefully remove flan pan from roasting pan. Set aside for 30 minutes to cool. Cover and place in refrigerator for at least 2 hours or preferably overnight to set. Gently run a fine sharp knife around inside of pan. Place a serving plate over pan and turn upside down. Rub a hot cloth over base of pan to slightly soften caramel. Gently remove pan. Cut flan into slices and serve with whipped cream, if desired.