Starting way back in primary school, if we had been good, my Mum used to take my sister and I out for afternoon tea to different cafes after school about once a month. It was such a treat to look forward to, and felt so special to be sitting in a nice cafe, ordering a hot chocolate and a yummy piece of cake. I still remember we’d often get a slice of Concorde, Choc Rock or Bon Vivant. It was always something chocolate.
In my last year of high school, I decided to actually buckle down and study. I would go straight to my room after school to get my homework and study done before dinner. Every day, Mum would bring me a hot Milo or chocolate with marshmallows and a slice of cake for afternoon tea. She’s great, isn’t she?
So I decided to take that concept and make it into a dessert. Chocolate Pots de Creme with Toast Custard and Chocolate Crumbs, served with a pseudo-lamington.
Because chocolate is the showcase for this dessert, using a good quality dark chocolate is well worth it. This recipe is super easy, and takes no time at all to prepare!
You can top these which some whipped cream and a dusting of cocoa or chocolate shavings, or serve it with ice cream. I chose to make mine a bit more challenging, trying out Brent Savage’s Toast Custard from a cooking class I attended before moving to Hong Kong. The custard worked, but the toast flavour was much too subtle. I don’t think I burnt the toast enough! So a very lightly toasted sweet custard it was – still yummy, but disappointed that the toast flavour didn’t shine. I’ve included it on the recipe page – maybe yours will work out better :)
For the chocolate crumbs, I had frozen some dough from the chocolate shortbread I made for last month’s post. I baked this up then processed it to crumbs. I put a layer in between the chocolate and the custard for added texture, then dusted some on top for that ‘hot chocolate’ look.
The cake base for the pseudo-lamington came from a recipe I learnt in Home Science at school, and quickly became a favourite cake to bake at home. Lamingtons remind me of lamington drives at school, when once a year or so we’d order a tray of lamingtons to gobble down. So with my Peach Blossom recipe in hand (and not having the time to make proper lamingtons), I made pseudo ones with chocolate ganache sprinkled with toasted coconut to serve with my ‘hot chocolate’.
You can find the recipe here.