Instructions: Preheat the oven to 180 C, 350 F, Gas Mark 4.

Lightly butter a 5cm (2 inch) deep, 18 x 23cm (7 x 9 inch) ovenproof dish.

Place the chocolate, cream, sugar, butter and coffee in a glass bowl over (not touching) a pan of boiling water and stir until the sugar has completely dissolved.

Whisk well and add the salt.

In a separate bowl, whisk the eggs and slowly pour the chocolate mixture onto them, blending well.

Spoon a few tablespoons of the sauce over the bottom of the ovenproof dish and arrange the bottom half of the croissants overlapping. Pour over half of the remaining mixture.

Arrange the top halves of the croissants as before and finish by pouring the remaining chocolate over them.

Press down lightly with a fork to make sure they are all covered.

Allow to cool. Rest for 2 hours before baking, or palce in the fridge overnight covered with cling film.

Bake in the top of the preheated oven for 30-35 minutes. Remove and stand for 5-10 minutes to rest. Serve with creme fraiche.

NOTES : Very naughty way to indulge in flaky croissants and hot chocolate.Requires resting time before baking.

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