Cold water, to mix
150 g/5 oz plain (semi-sweet) chocolate
300 ml double (heavy) cream
15 ml/1 tbsp dark rum or brandy
A few toasted, blanched almonds, to decorate
Put the flour in a bowl and rub in 50
g/2 oz of the butter. Stir in the sugar and mix with enough cold water
to form a firm dough. Knead gently on a lightly floured surface. Wrap
in clingfilm (plastic wrap) and chill for 30 minutes.
Roll out and use to line four individual flan dishes (pie pans). Prick
the bases with a fork and fill with crumpled foil. Bake in a preheated
oven at 200°C/400°F/gas mark 6 for 8 minutes. Remove the foil and
return to the oven for 5 minutes to dry out. Remove from the oven and
leave to cool.
Meanwhile, break the chocolate into pieces and place in a saucepan
with the remaining butter and 120 ml of the cream. Heat gently,
stirring until melted, then beat until thick. Beat in the rum or
brandy. If the mixture starts to separate, stir in 5 ml/1 tsp cold
water. Spoon into the flan cases (pie shells). Leave to cool, then
chill. Whip the remaining cream and use to decorate the flans. Top
with the toasted almonds.