I was planning to make The Stone Soup’s “Unusual and Insanely Delicious Birthday Cake” for Matt’s birthday dinner party a few weeks ago, but our neighbour kindly gave us a lovely ready-made cake on the very afternoon I was going to make it. I was secretly cheering because my wife-skills just aren’t at a point yet where I can elegantly pull off BOTH a dinner and a dessert.
I was still keen to make this cake though – and I figured I could do it after work some day. It only has five ingredients, takes about 5 minutes to prep and then into the oven for 40-50 minutes. But the days went by, and Matt, to my horror, eventually ate one packet of croissants without realising I was saving it for the cake.
The other night, I was eager to get into some ice cream after dinner when Matt sheepishly admitted he had finished it all. Uh, I was pretty sure there was more than half the tub left the last time I checked – WHICH WAS ONLY A FEW DAYS AGO!
But when life gives you an absence of ice cream, make your own dessert right? So I took out the remaining croissants and rage-cooked Stone Soup’s cake. Ideally, you would use large, luxurious croissants fresh from your local patisserie – but my local patisserie is Coles so I made do with a 3 pack that, by this time, was a about a week past its best-by date. No signs of mould yet so, TOTALLY safe to cook with right?
I chopped up my croissants, soaked then in a mix of cream, eggs and sugar and then layered them in a tin with scattered chunks of Lindt 70%.
50 minutes later:
Mushy croissant with smears of brown chocolate – definitely not the prettiest thing in the word!
It’s less of a “cake” and more of a “pudding”. A fatty boombah bread pudding – custard, pastry and chocolate oh yes. Delicious! I knew this was going to be a foolproof winner. Being so very ugly, probably best made to be privately enjoyed rather than something to impress dinner party guests. Though Jules’ version is much much more handsome.
Would have been great with a scoop of vanilla ice-cream. But somebody ate it all.