Chocolate Bread Pudding

Remove the crusts from the bread and cut into pieces. Toss with cocoa powder. Add warm English Cream and mix thoroughly. Chill mixture.

Toast hazelnuts, remove skins, and grind in a food processor. Melt the chocolate gently to body temperature. Mix in the ground hazelnuts and butter. Chill until firm enough to form small spheres.

Roll the chocolate-hazelnut spheres in cocoa powder and insert them into the bread pudding mixture.

For the sugar cage: Melt granulated sugar in a skillet until golden caramel. Remove from heat. Coat a ladle with olive oil, drizzle hot caramel in spirals over the ladle. When slightly cooled, remove the sugar cage.

Warm the bread pudding in the microwave for 1 minute before serving. Plate with drops of English cream, raspberry coulis, melted chocolate, and top with the sugar cage.