For the Croquante base: gently melt the chocolate and hazelnut paste in a heatproof bowl set over a pan containing 1cm of barely simmering water (it is important not to let the bottom of the bowl come into contact with the water or the chocolate will overheat and may curdle). Stir occasionally until smooth.
- Gently, but thoroughly, mix in the gavottes (cornflakes or rice crispies). Spread over the base of a 20cm loose bottomed tart tin to a depth of 5mm. Place in the fridge to chill and set.
- For the Delice filling: place the eggs and egg yolks in a heatproof bowl and whisk briefly to break up. In a saucepan, heat the cream to a rolling boil, then pour straight onto the eggs whisking constantly until slightly thickened to a smooth custard.
- Add the broken chocolate to this custard and stir until seamlessly combined and smooth. Pour over the base layer in the tart tin, level the surface with a spatula and place in the fridge until set (about two to three hours).
- To serve: loosen the délice from the tin with the aid of a cook's blow torch or hot tea towel and remove. Cut into six or eight portions and serve.
Difficulty Medium Preparation time 10 mins Cooking time 240 mins Serves 8 people.
50 g Dark chocolate, roughly broken
50 g Hazelnut paste
100 g Broken Gavottes or cornflakes or rice crispies
1 Large (or two medium) free range eggs
250 ml Double cream
175g 70% cocoa solids chocolate, roughly broken