DEATH BY CHOCOLATE

Here’s one for any sweet tooth. A swirl of hot chocolate baked pudding, laced with double cream and buried under bitter and milk chocolate custard. Wow! Serve it with or without ice cream...depending on whether you want to be able to stand up afterwards!

Serves: 4 people
Preparation time: 20 minutes
Cooking 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

Method
1. Pre-heat the oven to 160°C, gas mark 3.
2. Place the cubes of cake into an ovenproof square dish, roughly 24cm long by 4-5cm deep.
3. To make the custard, add the cream and milk to a saucepan and bring to the boil.
4. Meanwhile, place the chocolate into a bowl.
5. Once the cream and milk are boiling, carefully pour onto the broken chocolate and whisk well.
6. 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.
7. Place the dish into a deep metal baking tray, then fill the baking tray with boiling water until halfway up the dish.
8. Lightly oil a piece of foil and cover the Death by Chocolate lightly, then carefully pop into the oven.
9. Cook for 35-40 minutes or until just set and wobbly. Carefully remove from the oven and cool slightly.
10. Serve in deep bowls, with a large ball of luxury dairy vanilla ice cream.

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.

©Aldi Stores Ltd 2009