1 ‘Tear & Share’ Chocolate Brioche
1 pint Semi-Skimmed Milk
1 pint Double Cream
125g Bitter Chocolate, chopped roughly
150g Caster Sugar
4 Free Range Eggs
Premium Chocolate or Vanilla Ice Cream
Pre-heat the oven to 160°C, gas mark 3.
Tear up the brioche and place into a 27cm x 19cm (roughly) baking dish.
Heat the milk and the cream until just simmering.
Remove from the heat and leave for 2 minutes.
Whisk in the chopped chocolate until dissolved.
In a bowl whisk the sugar and eggs together, then pour on the hot cream and chocolate mixture.
Pour over the brioche and press down lightly.
Place the baking dish into a baking tray and pour in boiling water until it reaches halfway up the side of the baking dish.
Lightly cover the chocolate pudding with foil and carefully place the whole tray into the pre-heated oven.
Cook for 45-50 minutes, or until very wobbly and set.
Remove carefully and lift out of the tray.
Cool for 10 minutes, then dust with icing sugar and serve with premium ice cream.
Heating the milk and cream first not only melts the chocolate, but also cuts the oven cooking time down by 50%.
Cutting the tear and share, then spreading with chocolate spread is a really decadent touch.
Just use milk if you have no cream. Milk chocolate works well, but reduce the sugar by 50g or the result is too sweet.
Great to serve the whole dish at the table and let your guests serve themselves.