On sundays we often used to cook...
or rather bake! We've all got a bit of sweet tooth in our family (except maybe my mum who's the most disciplined and can resist the temptation of puddings rather well).
When we were still all living at home, the big "thing" when we had people coming round for dinner or Sunday lunch was pudding...or rather puddings. 

We used to make something call "chariot de desserts" (a trolleyfull or puddings). Every one would contribute, including our guests more often than not. We'd have a very small portion of everything...which is probably why I can never decide what to choose when we go out and often ask to "swap" mid course....or end up ordering a selection of staters instead of a main course. The list of what you could find on the "chariot de desserts" goes on and on but amongst the favourites are quatre-quart, oeufs a la neige (meringue mix poached in vanilla flavoured milk and served on a creme anglaise- a light and slightly runny custard to an Englishman- with crisp caramel bits on top) and my dad's chocolate tart. 

As Oscar Wilde said "I can resist anything but temptation"!

You'll need:
a ready made shortcrust pastry (or even better make your own. See my recipe here... en francais!)
200g of chocolate (dark or milk)
1 pint of single cream
2 gelatine leaves
100g of butter softened
100g of almonds (powder)
1egg
100g sugar
1 tablespoon of dark rhum (optional)

Here we go:
Make (if you decide to- it tastes much better if you've got the time) and blind bake your pastry according to the instructions on the paquet or for 10 minutes with dry beans and a further 5 minutes without
Prepare your frangipanne: mix together the butter and sugar until you get a creamy mix, then add the rhum, almonds and egg until you get a smooth paste
spread on your pastry
cook for 10 to 15 minutes in a moderate oven (180 degres) until it sets and just starts to colour
Remove from the oven and leave to cool
put your gelatine leaves in warm water to soften them
Melt your chocolate over a pan of boiling water, add the cream and stir well
Drain your gelatine leaves and add them to the chocolate and cream
Stir well until completely disolved
Check the frangipanne is nearly cool before spreading your chocolate mix on top
Leave to set in the fridge for a good few hours (best make it the day before)

Ta-dah!

What can I say...Enjoy!

Something else with chocolate in? try this recipe
Rather have a fruity pudding? here's one and another