A unique dessert that serves 6.

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Ingredients:
9 large slices fruit bread, left uncovered overnight
200g dark chocolate (70% cocoa solids)
75g butter
425ml pouring cream
4 tablespoons Pedro Ximenez sherry
110 g (4oz) caster sugar
good pinch cinnamon
3 large eggs
Method:
1. Lightly butter an ovenproof dish 7 x 9 inches (18 x 23 cm) base x 2 inches (5 cm) deep.
2. Cut each piece of bread into 10cm squares and then into triangles.
3. Place the chocolate, cream, sherry, sugar, butter and cinnamon in a Bain Marie then melt the butter and chocolate and completely dissolve the sugar. Remove the bowl from the heat and stir to combine.
4. In another bowl, whisk the eggs then add the chocolate mixture and whisk vigorously to blend.
5. Spread a 1cm layer of sauce over the base of the baking dish. Arrange half the bread triangles in overlapping rows. Pour over half the chocolate mixture. Arrange the rest of the bread then pour over the remaining chocolate sauce. Press the bread down with a fork to ensure even absorption of the sauce.
6. Cover the dish with plastic wrap and stand at room temperature for 2 hours. Transfer to the fridge for 24 – 48 hours before cooking.
7. Preheat oven to 180’C (350’F). Bake for 30-35 minutes: the top should be crunchy and the inside soft.
8. Leave it to stand for 10 minutes before serving with well-chilled double cream.