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Ingredients
- 250 gm Dark plain chocolate, (8oz)
- 450 ml Double cream, (3/4 pint)
- 125 gm Caster sugar, (4oz)
- 75 gm Unsalted butter, (3oz)
- 3 Tbsp. Cool black coffee
- 1 pch salt
- 3 med Size Large eggs
- 4 x Croissants, sliced in half lengthways
Directions
- Preheat the oven to 180 C, 350 F, Gas Mark 4.
- Lightly butter a 5cm (2 inch) deep, 18 x 23cm (7 x 9 inch) ovenproof dish.
- Place the chocolate, cream, sugar, butter and coffee in a glass bowl over (not touching) a pan of boiling water and stir till the sugar has completely dissolved.
- Whisk well and add in the salt.
- In a separate bowl, whisk the Large eggs and slowly pour the chocolate mix onto them, blending well.
- Spoon a few Tbsp. of the sauce over the bottom of the ovenproof dish and arrange the bottom half of the croissants overlapping. Pour over half of the remaining mix.
- Arrange the top halves of the croissants as before and finish by pouring the remaining chocolate over them.
- Press down lightly with a fork to make sure they are all covered.
- Allow to cold. Rest for 2 hrs before baking, or possibly palce in the fridge overnight covered with cling film.
- Bake in the top of the preheated oven for 30-35 min. Remove and stand for 5-10 min to rest. Serve with creme fraiche.
- NOTES : Very naughty way to indulge in flaky croissants and warm chocolate.Requires resting time before baking.
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