pudding cake

INGREDIENTS

  • 1 large brioche loaf, thinly sliced
  • 180g unsalted butter, softened
  • 350g good-quality dark chocolate, chopped
  • 10 eggs
  • 1/2 cup sugar
  • 100ml strong espresso coffee
  • 1 teaspoon vanilla extract
  • 700ml cream
  • 200ml full-cream milk
  • Icing sugar, to dust
  • Warm chocolate sauce, to serve

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METHOD

Step 1

Spread the brioche slices with 150g of butter. Alternate layers of brioche with 200g of the chocolate in a greased 25cm round spring-form pan.

Step 2

Whisk together the eggs, sugar, coffee, vanilla, 600ml of cream and the milk in a bowl until combined. Strain through a sieve over the brioche and chocolate and set aside for 1 hour to allow the liquid to be absorbed.

Step 3

Preheat the oven to 150°C.

Step 4

Place cake pan on a flat baking tray and bake for 1 1/4 hours until cooked through. Set aside to cool.

Step 5

To make the chocolate sauce, place the remaining butter, chocolate and cream in a bowl over a saucepan of gently simmering water until butter and chocolate have melted, then stir gently to combine.

Step 6

Remove collar from cake pan, dust cake with icing sugar and serve with the chocolate sauce.