CAPPUCCINO FLAN
250g dark chocolate
1 oz copha
1.5 cups milk
1 Tab instant coffee powder
3 eggs, separated
1/4 cup caster sugar
1 Tab gelatine
1 Tab coffee liqueur – or liquid coffee?
1.5 Tab water
300 ml carton cream
cinnamon
Prepare 23cm flan tin. If base is removable, secure to tin with sticky tape.
Line base & sides with foil, pressing very closely to grooves in tin.
Melt chopped chocolate in top of double saucepan over simmering water. Using a pastry brush, brush chocolate over base & sides of tin. Bring choc over top of sides of tin. Refrigerate until it is set. Brush another layer of choc over base & sides of tin, refrigerate until set.
Add copha to remaining chocolate, stand over simmering water until copha has melted, mix well. Spread choc over base & sides of tin, use a brush if necessary. Refrigerate until choc is set.
When choc is firm, gently ease foil out of tin, peel foil away from choc case. Turn case upside down to remove foil from bases. Place case on the serving plate, refrigerate while making filling.
Heat milk in pan, mix a little of the hot milk into coffee powder, stir to dissolve. Beat together egg yolks & sugar until thick & light in colour. Mix in hot milk & coffee-milk. Place mixture in pan, stir over medium heat until it thickens; do not boil. Remove from heat, allow to cool.
Sprinkle gelatine over combined coffee liqueur & water, stand over hot water until gelatine has dissolved. Allow gel to cool a little then quickly stir into cooled custard.
Beat cream until soft peaks form, fold into custard. Pour mixture carefully into choc cases, refrigerate until mousse has set. Decorate with remaining cream & cinnamon.