Chocolate Croissant Pudding

1. 1

   Preheat the oven to 180C, 350F.

2. 2

   Lightly butter a 5cm deep, 18 x 23cm ovenproof dish.

3. 3

   Place the chocolate, cream, sugar, butter and coffee in a glass bowl over (not touching) a pan of boiling water and stir until the sugar has completely dissolved.

4. 4

   Whisk well and add the salt.

5. 5

   In a separate bowl, whisk the eggs and slowly pour the chocolate mixture onto them, blending well.

6. 6

   Spoon a few 15ml spoons of the sauce over the bottom of the ovenproof dish and arrange the bottom half of the croissants overlapping.

7. 7

   Pour over half of the remaining mixture.

8. 8

   Arrange the top halves of the croissants as before and finish by pouring the remaining chocolate over them.

9. 9

   Press down lightly with a fork to make sure they are all covered.

10. 10

    Allow to cool.

11. 11

    Rest for 2 hours before baking, or palce in the fridge overnight covered with cling film.

12. 12

    Bake in the top of the preheated oven for 30-35 minutes.

13. 13

    Remove and stand for 5-10 minutes to rest.

14. 14

    Serve with creme fraiche.

* Per serving · 4 servings · Values may vary.

No additional tips available.