Ingredients
- 9 slices white bread
- 150g dark chocolate chips
- 425ml cream
- 4 tablespoons dark rum
- 110g caster sugar
- 75g butter
- 3 size 7 eggs
Method
Remove the crusts from the bread and cut into triangles. Place the chocolate, cream, rum, sugar and butter into a bowl and place over a pot of water to gently melt the chocolate and butter. Stir to dissolve the sugar. Whisk the eggs and then fold into the chocolate mixture. Pour a 1 cm layer of chocolate into the base of an ovenproof dish and arrange half of the bread triangles over. Pour over half of the remaining chocolate and cover with bread triangles.
Pour over remaining chocolate and using a fork press any exposed bread down so it gets coated with chocolate. Cover dish with plastic wrap and leave to sit for 24- 48 hours, the longer being the better. Preheat oven to 180C and bake for 30-35 minutes until the top is crunchy. Leave to stand for 10 minutes before serving with cream.
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