- 8 thick slices brioche loaf
- 400ml (14fl oz) double cream
- 85g (31/2oz) butter
- 150g (5oz) dark chocolate (75% cocoa)
- 4tbsp Cointreau
- zest 1 orange
- 100g (4oz) caster sugar
- 3 large eggs
- icing sugar, for dusting
- You will need
- 1.2 litre (2pt) ovenproof dish, buttered
Cut the brioche slices into triangles and arrange them, overlapping slightly, in the buttered ovenproof dish. Put the cream, butter, chocolate, Cointreau, orange zest and sugar in a large bowl over a pan of simmering water until melted. Remove from the heat and stir vigorously.
In a separate bowl, lightly beat the eggs. Pour the hot chocolate mixture over the eggs and stir. Now pour the chocolate mixture over the brioche triangles, pressing down to help it go into all the corners. Cover with clingfilm and leave to soak for 24 hours in the fridge.
When ready to serve, preheat the oven to 200 C, 180 C fan oven, 400 F, gas 6. Remove the clingfilm and cook on the top shelf of the oven for 25 to 30 minutes until the top has formed a crust but the inside is still gooey. Dust with icing sugar before serving. For an added indulgence, you could serve it with lashings of double cream or vanilla ice cream.