1 Slice the loaf, cut into triangles, arrange in a shallow ovenproof dish and sprinkle over the raisins. Gently heat the milk and cream in a small pan. Chop the chocolate and put in a large bowl. As it comes to the boil, pour over the chocolate and stir until it melts. 2 Whisk the yolks and sugar together until light and fluffy, pour on the chocolate milk and stir until combined. Stir in the brandy, pour over the cake and bake in the oven for 10-12 minutes. NOTES : Chef - Jeanne Rankin Recipe by: Ready Steady Cook
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|Serving Size: 1 Serving (950g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 1535 (57%)|
|Amt Per Serving||% DV|
|Total Fat 170.5g||227 %|
|Saturated Fat 77.7g||389 %|
|Monounsaturated Fat 64.3g|
|Polyunsanturated Fat 19.8g|
|Cholesterol 5168mg||1590 %|
|Sodium 338.2mg||12 %|
|Potassium 1198.6mg||32 %|
|Total Carbohydrate 220.9g||65 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 216.2g|
|Protein 77.3g||110 %|
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Calories per serving: 2716
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