Double Chocolate Flan Recipe

15 ml powdered gelatin
60 ml cold water
150 ml boiling water
2.5 ml instant coffee powder or granules
225 g plain (semi-sweet) chocolate
2.5 ml vanilla essence (extract)
2 eggs, separated
50 g caster (superfine) sugar

1 Chocolate Flan Case, baked
150 ml whipping cream

Method:

Sprinkle the gelatin over the cold water in a bowl and leave to soften for 5 minutes. Add the boiling water and stir until completely dissolved. Stir in the coffee. Melt half the chocolate in a bowl over a pan of hot water or in the microwave. Gradually stir in the hot gelatin liquid and vanilla essence.

Whisk the egg yolks and sugar until thick and pale and stir into the mixture. Leave until cold and on the point of setting. Whisk the egg whites until stiff and fold into the chocolate mixture. Turn into the flan case (pie shell) and chill until completely set. Melt 75g of the remaining chocolate in a bowl as before. Whip the cream until peaking, then whisk in the melted chocolate. Use to swirl all over the top of the flan and grate the remaining chocolate over to decorate.