Step 1

Cut the bread slices into smaller dices and put them in the mixer before pouring the fresh milk along with sugar and cocoa powder.

Step 2

Turn on the mixer and blend the ingredients into a smooth substance. With that fairly large amount of milk, don’t be surprised if it’s more of a liquid than a paste.

Step 3

Get the pan ready and heat the mixture on low heat with 50g chocolate and gelatin powder. You can crush your chocolate bars into smaller pieces so they can melt easily.

Step 4

Once the additives have dissolved and given you a thick chocolate-colored cream, pour it into a new bowl and leave it in the fridge for about 5 hours.

Step 5

Melt the remaining chocolate by heating the bowl with the heat from a pan full of boiled water. Keep the temperature at low to average mode.

Step 6

Use a thin knife to separate the pudding from the mold and flip it onto a suitable plate.

Step 7

Pour the chocolate sauce all over the surface and give the sticky layer a few minutes to settle before cutting and serving your cake.