Chocolate lava French toast recipe
These little parcels are for that moment when you decide you want a decadent dessert ASAP. They can be filled with anything from fresh fruit to peanut butter. They're delicious stuffed with dark chocolate like this, but feel free to mix and match your fillings.
Ingredients
- 4 slices of brioche bread (normal white bread will do if you don’t have brioche)
- 2 tbsp salted butter
- 50 g dark chocolate, roughly chopped
- 1 tbsp caster (superfine) sugar
- 4 slices of brioche bread (normal white bread will do if you don’t have brioche)
- 2 tbsp salted butter
- 1.8 oz dark chocolate, roughly chopped
- 1 tbsp caster (superfine) sugar
- 4 slices of brioche bread (normal white bread will do if you don’t have brioche)
- 2 tbsp salted butter
- 1.8 oz dark chocolate, roughly chopped
- 1 tbsp caster (superfine) sugar
- 2 eggs
- 2 tbsp caster (superfine) sugar
- 1 tsp vanilla extract
- 50 ml milk
- 50 ml double (heavy) cream
- 1 pinch sea salt
- 2 eggs
- 2 tbsp caster (superfine) sugar
- 1 tsp vanilla extract
- 1.8 fl oz milk
- 1.8 fl oz double (heavy) cream
- 1 pinch sea salt
- 2 eggs
- 2 tbsp caster (superfine) sugar
- 1 tsp vanilla extract
- 0.2 cup milk
- 0.2 cup double (heavy) cream
- 1 pinch sea salt
- 1 dusting of icing (confectioners') sugar
- 2 servings of ice cream or crème fraîche
- 1 dusting of icing (confectioners') sugar
- 2 servings of ice cream or crème fraîche
- 1 dusting of icing (confectioners') sugar
- 2 servings of ice cream or crème fraîche
Details
- Cuisine: British
- Recipe Type: Chocolate
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 10 mins
- Serves: 2
Step-by-step
- In a jug or bowl, whisk together the ingredients for the custard and set aside until needed.
- Take 2 of the brioche slices and butter them well.
- Divide the chopped chocolate between them, placing it in the centre of each slice, with a 1.5 cm (0.5inch) border. Place the other 2 brioche slices on top, pressing them down to seal around the edges and encase the chocolate centres.
- Melt the remaining butter in a large non-stick frying pan over a medium–high heat.
- While the butter is melting, tip half the custard onto a plate and dip one of the brioche parcels in it, turning it as you do so. You want it to be coated and soaked, but don’t leave it in there longer than 45 seconds or it’ll start to disintegrate!
- Transfer the custard-coated parcel to the hot pan, then quickly repeat the process with the remaining custard and parcel. Fry the parcels for 2 minutes. Use a spatula to press down on them a little, then scatter some caster sugar over the top of each one: this will create a nice, crunchy caramel surface when you fry this side. Use the spatula to flip the parcels over, pressing them down again and cooking for 1 minute or so, until crisp and golden on the underside.
- Transfer the parcels to 2 plates, dust with icing sugar and slice in half, revealing the melty chocolate centre. Serve with ice cream or crème fraîche.
This recipe is from ONE: One Pan, One Hob, One Meal by Elena Silcock. Published by Hamlyn (16.99). Photography by Louise Hagger.
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