by David L


  • 450ml milk

  • 30g butter

  • 125g dark chocolate, chopped

  • 50g Natvia

  • 2 eggs

  • Vanilla essence

  • 2 tablespoon Cognac

  • 200g gingerbread, crumbled


  • 1.

    Preheat the oven to 180ÂșC.

  • 2.

    Place the milk, butter and chocolate in a pan over moderate heat, stirring from time to time until the chocolate has melted and the mixture is smooth. Whisk together the Natvia, eggs, vanilla and Cognac until thick.

  • 3.

    Beat in the melted chocolate mixture and stir in the breadcrumbs.

  • 4.

    Ladle into the moulds and bake in a bain-marie, uncovered for 20 minutes until firm.

  • 5.

    Leave to settle for 5 to 10 minutes before unmoulding and serving with custard and/or ice-cream.

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