Death by Chocolate♥ ✽♥ Be sure to SHARE

Death by Chocolate♥
✽♥ Be sure to SHARE to SAVE to your Timeline Photos to find later ♥✽

6 people
60 minutes

Prep Time:
20 minutes
Cook Time:
35-40 minutes

200g marble cake cut into 2cm cubes

1 pint double cream

1 pint semi-skimmed milk

100g Moser Roth 85% dark chocolate, roughly chopped

4 free-range eggs

75g caster sugar

Luxury dairy vanilla ice cream

Pre-heat the oven to 160°C, gas mark 3.

Place the cubes of cake into an ovenproof square dish, roughly 24cm long by 4-5cm deep.

To make the custard, add the cream and milk to a saucepan and bring to the boil.

Meanwhile, place the chocolate into a bowl.

Once the cream and milk are boiling, carefully pour onto the broken chocolate and whisk well.

Place the eggs and sugar into a second bowl and whisk together.

Then pour on the hot chocolate, milk and cream mixture and strain well through a sieve. Pour over the cubed cake.

Place the dish into a deep metal baking tray, then fill the baking tray with boiling water until halfway up the dish.

Lightly oil a piece of foil and cover the Death by Chocolate lightly, then carefully pop into the oven.

Cook for 35-40 minutes or until just set and wobbly. Carefully remove from the oven and cool slightly.

Serve in deep bowls, with a large ball of luxury dairy vanilla ice cream.

Top Tips

There is no need to melt the chocolate first, it will dissolve easily.

The tray of boiling water ensures the custard cooks evenly, without burning.

The cake can be slightly stale, but will still be perfect.

For a lighter pudding, remove the cream and substitute with milk.

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