This chocolate treat will be a hit with the kids; serve its own or with a scoop of vanilla ice-cream on the side to make it an even more satisfying dessert.
- 2 sheets puff pastry, thawed
- 1 cup caster sugar
- ½ cup cornflour
- ½ cup custard powder
- ¼ cup cocoa
- 3 cups milk
- 300 ml tub thickened cream
- 100 g dark chocolate, finely chopped
- 60 g butter, chopped
- 2 egg yolks
- 2 tsps vanilla bean paste
- 1/3 cup thickened cream
- 200 g dark chocolate, chopped
- 2 x 50 g Snickers bars, sliced
Preheat oven to 220 C. Lightly grease a 23 cm square cake pan. Line base and sides with baking paper, and extend paper 2 cm over edge.
Place pastry sheet on trays. Bake 10 to 12 mins, until puffed and golden. Cover with a tea towel. Gently flatten pastry with hands.
Using pan as a guide, trim pastry sheets to fit. Line base of pan with one sheet of pastry.
In a medium saucepan, combine sugar, cornflour, custard powder and cocoa. Pour in milk and cream, stirring until smooth.
Remove from heat. Stir in chocolate and butter, then yolks and vanilla. Pour custard into pan over pastry, smoothing surface. Top with remaining pastry sheet. Press down gently. Chill 1 hour.
CHOCOLATE GANACHE Simmer cream in a saucepan. Place chocolate in a heatproof bowl and pour cream over. Stir until smooth. Spread over pastry, then decorate with Snickers.
Photo: Rob Shaw/BauerSyndication.com.au