We had the chefs from Press here on Wednesday night, and as expected the food was truly to die for! With seven delectable recipes over the night, we were amazed at how easy but delicious the recipes were!! The dessert was the icing on the cake (excuse the pun) and we could not help but go back for seconds... so we thought we'd share the recipe with you!
2 whole eggs
Blind bake your sweet paste base at 170°C for approx 10 min until base is cooked.
Remove blind baking beans and set aside.
Bring Cream and milk to boil, remove from the heat and stir in the chocolate until all melted.
Whisk in two eggs.
Pour into your base and bake for approx 30 min at 100°C
Remove and cool before eating.