Phil Vickery's Chocolate Flan

[wulz]

Does anyone have the recipe for the Chef Phil Vickery's 'Chocolate Tart'.
He cooked it on This Morning about 5 years ago.

Unfortunately do to a house fire I have lost the recipe. I do know it was very rich and made with a pastry rather than biscuit base. It had 70% Dark Chocolate as well as milk chocolate in the ingredients. Cooked for approx 7 minutes.
I hope someone out there can help.
Thanks in advance.

[coriander2]

Is this anything similar?

http://www.bbcgoodfoo...s/3517/chocolate-tart

[wulz]

Thank You, coriander2.
It is very similar but not quite it. But I will have a go at doing this one at the weekend. Thanks for your help.

[wulz]

Thank you very much coriander 2. I have saved that recipe. I will use it.
I have also had a reply from Phil Vickery and he gave me the original one.I have copied it here for you:-
CHOCOLATE MOUSSE FLAN

The secret here is to not refrigerate the tart, it must be eaten at room temperature once cooled. If you have to chill, then make sure the tart is removed from the fridge at least 1 hour before eating.

Preparation time:- 25 minutes.
Cooking time:- 20 minutes in total.
1 x 23cm x 3cm deep flan tin
1 x 23cm blind baked sweet pastry flan or tart
150g bitter chocolate
150g milk chocolate
150g unsalted butter, melted
60g castor sugar
2 large eggs )
2 large egg yolks ) both at room temperature

Pre heat the oven to 220C, Gas 7.

Melt the two chocolates over a pan of gently simmering water.
Place the eggs, yolks and sugar into a mixing bowl and whisk at high speed until very thick, this will take about 15 minutes.
Remove the bowl from the machine, and carefully stir in the melted chocolate, take care not to knock too much air from the eggs.
Finally fold in the melted butter, again very carefully.
Pour into the cooked flan case, and pop into the oven.
Cook for 6-8 minutes, just to set, do not let the edges of the tart soufflé.
Remove from the oven and cool on a wire rack, do not chill.
Eat at room temperature cut into wedges with chocolate and raspberry sauces.
thanks for your help