Chocolate and Rum bread and butter pudding
Torta di pane al cioccolato
Gino gives a classic British dessert a lovely Italian twist.
Serves – 6
Ingredients
10 slices of good quality white bread (cut in 1cm thick)
430ml whipping cream
150g dark chocolate (70% cocoa solid)
4 tablespoons of dark Rum
120g caster sugar
80g salted butter
3 medium size eggs
A pinch of cinnamon
Chilled double cream to serve
Preparation
Remove the crust from the bread and cut into 4 triangles.
Place the chocolate, whipping cream, rum, butter, sugar and cinnamon in a large bowl set over a saucepan with simmering water. Be carful not to let the bowl touch the water. Wait until the butter and chocolate have melted and the sugar completely dissolved. Once ready remove the bowl from the heat and stir to amalgamate all the ingredients.
In a separate bowl, whisk the eggs and then pour the chocolate mixture over them and whisk again to blend all together.
Lightly butter a shallow ovenproof dish, approx 18x23cm, 5cm deep.
Pour about a 1cm layer of chocolate mixture into the base of the dish and arrange half of the bread triangles over the chocolate in overlapping rows.
Pour half of the remaining chocolate over the bread and arrange the rest of the triangles over that, finishing off with a layer of chocolate. Press the bread gently down so that it gets covered evenly with the liquid. Allow to cool.
Cover the dish with clingfilm and allow to rest in the fridge for at least 6 hours.
Remove the clingfilm and bake in the middle of a preheated oven at 180º for 35 minutes until gets crunchy and the inside soft and squidgy.
Remove from the oven, leave to relax for approx 5 minutes and serve with plenty of chilled double cream poured all over.