I needed a dessert, that was a perfection. I needed it for 2 reasons. One, I made a cold cheesecake last night. Baileys cheesecake with a coffee jelly, bla bla bla, but I didn’t do a very good job with the gelatine, it didn’t set, it went down the bog this morning. An annoying waste. Two, Florian went shopping on Sunday and bought some cooking chocolate, as an indication perhaps, of what he had in mind, dessert wise. He made me laugh last night, putting together  a correct Polish sentence, saying “kupilem czekolade i co, i mam kurwa sernik”  🙂 I had to reward him with some chocolate dessert.  Irritatingly, when looking for a recipe on the net today, I found plenty of recipes calling  for ready short crust pastry. I can do better than that and I found the proper recipe. Pastry therefore, 250 g of plain flour, 75 g of caster sugar, 125 g unsalted butter, 2 beaten egg yolks all mixed together, then blind baked for 25 minutes on gas mark 4, extra 10 minutes minus the baking beans. Not the most show- stopping pastry case I’ve ever made, must be said.

The filling, zero calorie one, 200 ml of double cream heated up and around 300 g of dark chocolate melted in it, until thick and lovely. I added a splash of Kahlua as well, but can’t really taste it, to be honest. Fresh raspberries went on to the slightly cooled case, chocolate mixture onto it and into the fridge for a couple of hours. I finished it off with some chopped, toasted hazelnuts and to serve, a creme fraiche with the said hazelnuts and  touch of icing sugar. Rich. Nice.