Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This recipe comes from Raymond Blanc's Cheltenham restaurant, Le Petit Blanc when it first opened in 1998:

This can be made as individual servings or as one large tart in a flan tin measuring 24cm / 9.5in across.

Serve at room temperature for the best chocolate flavour says Raymond Blanc.

Ingredients

For the pastry:
225g / 8oz plain flour
110g / 4.5oz butter
2 egg yolks
Pinch of salt
65g / 2.5ox icing sugar
20g / 2.5oz ground almonds

For the chocolate filling:
100ml / 3.5fl oz whipping cream
110g / 4.25oz dark chocolate, chopped
3 tbsp milk
1 large egg

To serve:
Swirls of chocolate and vanilla sauces
Vanilla ice cream

For the pastry:

• Sieve the flour on to a work surface, make a well in the centre and add the butter cut into small pieces.

• Work into the flour until the mixture is like breadcrumbs, then mix in the egg yolks, salt, sugar and almonds to make a dough.

• Knead until smooth, then wrap in clingfilm and chill in the refrigerator for 2 hours.

• On a floured surface, roll out the pastry 3mm / ¹/₈in thick and line into six individual flan tins or a large 24cm / 9.5in tin. Chill for 20 minutes.

• Preheat the oven to 180^°C / 350°F / Gas Mark 4 and bake the flan case blind (lined with crumpled foil or baking parchment and baking beans) for 10 minutes, removing the foil or parchment after 8 minutes.

• Allow to cool.

For the chocolate filling:

• Bring the cream to simmering point, pour on to the chopped chocolate in a bowl and stir until the chocolate melts.

• Whisk in the milk and egg.

• Preheat the oven to 150^°C / 300^°F / Gas Mark 2.

• Pour the chocolate filling into the pastry case(s) and bake for 15 - 20 minutes until set.

• Allow to cool before serving.

• Serve with swirls of chocolate and vanilla sauces and vanilla ice cream.

Serves 6

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