Chocolate bread pudding cake

[edit] Ingredients
1 loaf of brioche or other white bread (about 18 slices)
350 mL or 11 ¾ fl oz milk
445 mL or 15 fl oz cream
3 whole eggs
100 g or 3 ½ oz sugar
100 g or 3 ½ oz chocolate, neatly chopped
200 g or 7 oz chocolate, roughly chopped
a cup of sugar

[edit] Steps
Preheat the oven to 300ºF (150ºC).
Cut all the brioche or bread into quarters using the large knife and place them into a large bowl.
Pour the cream and milk into a pan, and heat over a medium high heat.
Add the neatly-chopped chocolate and salt as soon as small bubbles appear on the surface. Stir well, and turn off the heat.
Add the egg yolks, whole eggs and sugar to a bowl. Whisk to combine.
Add a small amount of the hot chocolate sauce to the egg and sugar mixture, and whisk to blend. This is called "tempering" the eggs.
Pour this mixture into the pan of the remaining hot chocolate sauce and whisk once more.
Strain the chocolate sauce through a sieve over the bowl of bread.
Add the roughly-chopped chocolate, and mix. Be very careful to not break up the bread. Leave to soak for 10-15 minutes.
Pour the bread and chocolate mix into the buttered tin. Spread it evenly and pour any excess sauce over the mixture.
Place the tin into the center of the oven and bake for roughly 35-40 minutes.
Check to see if it is done by gently piercing the center of the loaf with a knife point or a toothpick. If a little chocolate is left on the knife or toothpick, it is ready to remove, as it should be on the moist side, and not too dry. Let it cool.
Remove from the tin, cut into thick chunky slices.
Serve hot or cold with raspberry sauce, cream, toffee or simply on its own.