Dark Chocolate, Amaretti and Marsala Flan (gf)
I’ve made this dessert many times over the years and it’s still one of my favourites. The base separates out during cooking and it slices beautifully. 150 grams caster sugar ⅓ cup water FLAN 390ml tin condensed milk
1 teaspoon coffee vanilla extract (I used Heilala)
100 grams good-quality dark chocolate, melted and cooled
4 large eggs, size 7 400ml milk 3 tablespoons Marsala
150 grams amaretti, well crushed but not to a fine crumb, plus extra for garnish TO SERVE softly whipped cream or mascarpone
EQUIPMENT: Lightly grease a 20cm fixed-base cake tin and place in a roasting dish that has been lined with a folded tea towel to make two layers.
Preheat the oven to 180°C (not fan bake).
CARAMEL: Place the sugar and water in a small saucepan and allow the sugar to dissolve slowly. Wipe down any sugar crystals on the side of the pan with a pastry brush dipped in water.
Increase the heat and cook until the syrup turns a good dark golden colour, gently swirling the pan for even colouring. Immediately pour into the tin and tilt to coat the base. Set aside until set.
FLAN: Whisk the condensed milk and coffee vanilla extract into the melted chocolate. Whisk in the eggs until thick and smooth. Whisk in the milk and Marsala then stir in the biscuits. The mixture will be very thin. Pour the mixture into the tin over the caramel.
Pour hot tap water into the roasting dish to come halfway up the side of the cake tin.
Bake for 30-35 minutes, or until set in the middle. Remove the cake tin from the roasting dish and run a small palette knife gently around the inside edge. Leave for 30 minutes then invert onto a lipped serving plate. Cool then chill.
TO SERVE: Cut into wedges and serve topped with cream and crumbled amaretti. SERVES 8