Method

• 1.
  Spread the brioche slices with 150g of butter. Alternate layers of brioche with 200g of the chocolate in a greased 25cm round spring-form pan.

• 2.
  Whisk together the eggs, sugar, coffee, vanilla, 600ml of cream and the milk in a bowl until combined. Strain through a sieve over the brioche and chocolate and set aside for 1 hour to allow the liquid to be absorbed.
• 3.
  Preheat the oven to 150°C.
• 4.
  Place cake pan on a flat baking tray and bake for 1 1/4 hours until cooked through. Set aside to cool.
• 5.
  To make the chocolate sauce, place the remaining butter, chocolate and cream in a bowl over a saucepan of gently simmering water until butter and chocolate have melted, then stir gently to combine.
• 6.
  Remove collar from cake pan, dust cake with icing sugar and serve with the chocolate sauce.