Death by Chocolate

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.