Chocolate Croissant Cake

This delicious, yet simpe Chocolate Croissant Cake has been a favourite in our family for years. Mum would bring it out on a cold Winter night just when we had all forgotten about it. It will warm up any tummy and even though it’s not the most appealing to look at, it will be a hit at any dinner party!

Ingredients

• 6 Large Croissants cut in halves
• 1 cup of dark good quality chocolate grated
• 6 eggs
• 1 cup of caster sugar
• A few drops of natural vanilla essence
• 250ml thickened cream
• 800ml full cream milk
• Cream, Yoghurt or Ice-Cream to serve

Steps

• Preheat oven to 170 degrees.
• Grease a 25cm cake tin; springform if possible… ( don’t make the mistake I did and use a tin where the bottom comes out… the liquid will leak through!)
• Slice the croissants lengthways and fill the tin with one layer (see photo). Sprinkle the croissant layers with ¼ of the grated chocolate and repeat this process 4 times… keeping a little chocolate aside for the very end.
• Whisk eggs, sugar and vanilla essence in a bowl.
• Bring milk and cream to the boil in a saucepan stirring constantly.
• Add the hot liquid to the egg mixture and whisk rapidly to combine.
• Pour mixture over the croissants and gently expel any air by pressing down on the cake.
• Sprinkle remaining chocolate over the top.
• Cook for 30 – 45mins according to your oven, or until firm to touch.
• Allow to cool for up to an hour in the tin.
• Dust with icing sugar and serve warm with cream, yoghurt or ice-cream.