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.

Nutritional information

Nutritional analysis per serving (6 servings)

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

Powered by

Like this recipe? Subscribe to our newsletter to get more recipes like this delivered striaght to your inbox.

By registering you agree to our Terms of Use, Privacy Policy and Privacy Notice

Metric Converter

Tell us what you think in the comments below


Sign Out

Click to Rate

Join the Conversation

Please note, LifeStyle cannot respond to all comments posted in our comments feed. If you have a comment or query you would like LifeStyle to respond to, please use our feedback form.

0 0 0 0 0
Average Rating
0 comments • 0 ratings