Admittedly, this dessert is not made from scratch. However, a clever and appropriate use of resources makes it a cinch to make and a delight to eat with fellow chocolate-loving friends.It almost seems to be closely related to my friend’s snickers chocolate bomb dessert of a while back, and brings to mind a kaleidoscope of possible variations.
Spoonable desserts do have a certain allure to them, perhaps it is the memory of childhood and a simpler time when we were perfectly satisfied with nothing more than a spoon.
It sort of reminds me of Moliere’s Tartuffe where that man carried a spoon in his pocket at all times.
You do not need a whole cake for this dessert. At the quantity listed, the molten chocolate mixture is enough for a quarter cake and 5 to 6 regular glasses.
300g milk chocolate
300g thickened cream
A quarter of a chocolate sponge cake
Cut the cake into cubes and place a couple in serving glasses; set aside.
Break up the chocolate and place in a saucepan together with the thickened cream.
Heat, stirring all the while, over medium heat until melted and homogenous.
Pour the molten chocolate mixture over the chocolate cake cubes until just covered.
Cover the glasses in clingfilm and refrigerate a couple of hours or overnight.
Top with an optional chocolate cube and serve chilled.