A wickedly rich pudding that will satisfy the most indulgent chocoholic. Adjust the recipe to your liking, by adding more or less chocolate, you can even try with also experiment with milk chocolate, but reduce the sugar content, as it is slightly sweeter.
- 6 brioche au chocolate, cut into slices
- 1 pint double cream
- 1 pint milk
- 8 egg yolks
- 55g castor sugar
- 100g grated bitter chocolate
- 2 level tsp freshly grated nutmeg
- zest of 1 lemon, finely grated
- 4 tbsp Belgium chocolate spread
Set the oven to 160 Degrees C. gas 3-4.
Boil the milk, cream and zest together, then add the grated chocolate and leave to infuse 10 minutes.
Next, spread the chocolate spread over the sliced brioche, then arrange in a baking dish roughly 30 cm x 20cm x 6cm deep, overlapping.
Place the egg yolks, castor sugar and nutmeg together and whisk until smooth and pale.
Pour on the boiled cream and milk mixture and whisk well.
Pour over the bread and leave to soak for 10 minutes, pressing down with a potato masher so the bread is well soaked.
Cover with foil and place the dish into a deep baking tray. Half fill with boiling water and very carefully pop the pudding in the oven.
Cook until just set in the middle, 35-40 minutes.
Remove the tray from the oven and lift of the foil, dust with a little icing sugar and cocoa powder mixed together.
Serve warm but not hot with vanilla ice cream (Carte D’Or please)
Jugs of cream are nice to serve with the pudding.