400g (14oz) dark chocolate 600ml (1pt) double cream
60g (2½oz) butter 100g (4oz) sugar 3tbsp rum 2 free-range eggs 1 chocolate chip panettone, around 500g (1lb 2oz) (we used Sainsbury’s) you will need
2.25-litre (4pt) ovenproof pie dish
1 Put the chocolate, cream, butter, sugar and rum into a heatproof bowl, then heat over a pan of gently simmering water, stirring occasionally until smooth. Cool for 10 minutes, then stir in the eggs to make a thick, smooth custard. 2 Slice the panettone and arrange overlapping slices in the ovenproof dish (you may not need it all). Spoon over the chocolate custard, allowing it to soak into the panettone before adding more. Cover and chill until ready to serve (it will keep like this overnight). 3 Heat the oven to 150 C, 130 C fan, 300 F, gas 2. Uncover the dish and bake for 30 minutes, until the panettone is firm to the touch and the custard is lightly set but still glossy. Cool for 5 minutes before serving with clotted cream or vanilla ice cream.
Per serving: 423 calories, 20g fat (11g saturated), 34g carbohydrate
This recipe appeared in woman&home magazine in December 2010