Ingredients

Method

• 300 g dark chocolate, finely chopped
• 1 cup cream
• 160 ml milk
• 1 large free-range egg
• 1 free-range egg yolk
• 1 Woolworths bakery brioche loaf
• 100 g caster sugar
• 3 T butter
• berries, for serving

Method

Ingredients

1. Preheat the oven to 180°C. Place the chocolate, cream and milk into a saucepan over a low heat. Stir with a wooden spoon until smooth, then remove from the heat and beat in the egg AND EGG YOLK?.

2. Pour the mixture into an ovenproof dish with a volume of 600 ml and bake for 20 minutes, or until set like a soft jelly. Allow to cool to room temperature, then chill to set completely.

3. Slice the brioche and heat a nonstick pan over a high heat. Sprinkle the caster sugar into the pan and cook until caramelised. Add the butter and allow to melt, stirring occasionally. Place the slices of brioche in the caramel and toast for 1–2 minutes on each side. Remove from the pan and serve with the pâté and berrie

Find more chocolate recipes here

Photographs: Shavan Rahim
Production: Amy Ebedes-Murray
Food assistant: Bianca Jone