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Mixed Berry, Chocolate and Hazelnut Flan

This Mixed Berry, Chocolate and Hazelnut Flan was dreamt up by Brigitte, UnserHaus’ own passionate foodie, and it’s a fantastic dessert to prepare for get togethers. It’s a firm favourite at the showroom, so we can assure you it won’t last long. There’s nothing quite like making the most of summer’s bounty and using fresh berries, however if they’re not in season frozen ones work just as well.

HAZELNUT CAKE

  • 100g brown sugar
  • 125g Self raising flour
  • ½ tsp baking powder
  • 100g butter, chopped
  • 200g hazelnut meal
  • 1 egg white, whisked slightly

FILLING

  • 100g butter
  • 75g caster sugar
  • 200g dark chocolate chips
  • 1 egg
  • 1 egg yolk
  • 250g mixed berries (raspberries, strawberries, blackberries, blueberries)

METHOD

Grease and line the base of a flan tin with a removable bottom.


Place brown sugar, flour and baking powder in a food processor and pulse to breadcrumbs.

Mix in the hazelnut meal, then add the lightly whisked egg white to bind all the ingredients together. Do not over mix – leave in a breadcrumb-like texture.


Gently place two thirds of the mixture into the base and sides of the flan tin. Lightly press down. Set aside a third of the mixture.

Melt the butter and caster sugar on induction cooktop level 3, until the sugar starts to dissolve. Add chocolate and stir to melt until the mixture comes together.


In a separate bowl, whisk the egg and yolk together. Add beaten eggs to the chocolate mixture and reduce the heat to induction setting 2, stirring continuously until the mixture thickens and coats the back of a spoon. Leave to cool slightly.


Pour the chocolate mixture over the base. Place the berries on the top of the chocolate mixture and crumble the remaining hazelnut mixture on top.


Place the flan on the middle shelf of the oven. Bake at CircoTherm 180°C, medium steam, for 20 minutes.

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