Ingredients
Chocolate Frangipane
500 gm/17.5 oz Almond flour
500 gm/17.5 oz Icing sugar
500 gm/17.5 oz Butter
150 gm/ 5.3 oz Flour
50 gm /1.75 oz Cocoa powder
10 ea Eggs
Chocolate Flan Pastry
1800 gm/ 63 oz Flour, strong
200 gm / 7 oz Cocoa powder
1200 gm/ 42 oz Butter
800 gm/28.2 oz Icing sugar
400 gm/ 14 oz Egg yolks
1 ea Vanilla bean
Chocolate Ganache
500 gm/17.5 oz Dairy cream
100 gm/ 3.5 oz Glucose
600 gm/21.1 oz Maracaibo 65%
150 gm/ 5.3 oz Butter
1 ea Vanilla bean
50 gm/ 1.75 oz Orange zest
Crunchy Chocolate Biscuit
300 gm/10.5 oz Icing sugar
120 gm/4.25 oz Butter
90 gm / 3.1 oz Flour
50 gm /1.75 oz Cocoa Powder
800 gm/28.2 oz Hazelnuts, chopped
Preparation
Chocolate Frangipane
Whisk the butter and sugar, add the eggs, then fold in the sieved and combined flour, Cocoa Powder and Almond Flour. Bake at 180°C/360°F in rings lined with chocolate flavoured flan pastry half filled with the frangipane cream.
Chocolate Flan Pastry
Mix together the butter and sugar, add the egg yolks and the pulp from the vanilla bean. Then add the combined and sieved flour and cocoa powder.
Chocolate Ganache
Bring the cream, the pulp from the vanilla bean and the glucose to a boil and pour onto the Maracaibo 65%. When the mixture is lukewarm, add the butter and orange peel.
Crunchy Chocolate Biscuit
Combine the flour, icing sugar and Cocoa Powder. Add the water, then lightly fold in the lukewarm melted butter, followed by the chopped hazelnuts. Make thin rounds on swissmat the same size as the flan. Bake at 180°C/360°F.
For best results, it is advisable to prepare this recipe a day ahead. If biscuit comes out of the oven in an irregular shape, cut it with a knife while it is still soft. Allow to cool and then place it over the layer of ganache spread over the frangipane.
Decoration
Dust with Cocoa Powder and place a gold leaf sheet in the middle of the flan.
Specialty Ingredients
#31301 FELCHLIN-Swiss Cocoa Powder
#31118 FELCHLIN-Swiss Maracaibo 65%
#22302 FELCHLIN-Swiss Orange Zest
#90071 Vanilla Beans
#90350 Almond Flour
#31328 Glucose
#90062G Gold Leaf Sheets
#70431 Swissmat, half sheet
