Chocolate Millefeuilles with Blackberries & Cassis

Method

1. Preheat oven to 220°C, (fan 200°C, gas mark 7).

2. Roll out the pastry on a lightly floured surface into a large rectangle and sift over the cocoa powder. Prepare your pastry by folding one end of the rectangle into the centre and repeat with the opposite end, so that each ends meet in the middle. Repeat the process, adding another dusting of cocoa and roll the pastry again so you are left with a thin rectangle of pastry.

3. Place the pastry on a large baking tray and trim to fit. Prick the pastry all over with a fork, cover with a sheet of greaseproof paper and weigh the pastry down with a second baking tray.

4. Place in the oven and cook for 10-15 minutes or until the pastry begins to colour. Remove the second baking tray which was placed on top and place the pastry back in the oven to finish cooking for a further 15 minutes. Once cooked, remove and leave to cool.

5. While the pastry finishes cooking, make the chocolate filling. Place the single cream in a heavy based saucepan and heat to scalding point.

6. Break the chocolate up in a bowl and pour the cream onto the chocolate, mixing gently until the chocolate melts and you have a smooth consistency. Place the whipping cream in a free-standing mixer and mix to soft peaks.

7. Once the pastry is cool, cut into 8 small rectangles. Pour the chocolate mixture over the whipped cream and mix to incorporate. Add the Cassis and mix again.

8. Using either a piping bag or with the palette knife, spread a thick layer of cream onto the chocolate pastry rectangles.

9. Cover the layer of cream with a layer of blackberries and add a little extra of the chocolate cream filling between the berries. Place a second rectangle on top and finish with a dusting of icing sugar.

10. Serve with some extra berries with have been drizzled with Cassis.