Pastry Ingredients

250g cake flour

1 tsp. dried porcini powder

125g chopped walnuts

pinch ground nutmeg

1 egg (65g)

150g soft butter

Filling Ingredients

200g 70% couverture chocolate chopped

150g cream

50g milk

1 large egg (65g)


Preheat oven to 170°C. Knead all the pastry ingredients until smooth. Push the pastry into 100ml darielle moulds using your thumb, about 3mm thick.

Line the pastry with thin foil, fill with dried beans or rice and bake for 12 minutes. 

Remove the beans, rice and foil and bake for a further 5 minutes.

To make the filling, place the chocolate in a mixing bowl.

Bring the milk and cream to the boil and pour over the chocolate, stir to melt.

Beat in the egg and pour the filling into the pastry. 

Bake at 105°C for 20 minutes until just set. 

Keep warm until ready to serve, remove from the moulds and serve with edible flowers.

Chris Erasmus