Less of a pudding and more of a late-night snack to be eaten standing up in the kitchen, ready for round two, this is delicious and a complete doddle to assemble. Use good-quality, best-you-can-buy chocolate, likewise olive oil and bread. The magic here lies in so few ingredients and so little preparation. I might be inclined to serve this with a small glass of off-dry sherry; an oloroso or pedro ximénez would be fantastic, complementing the salt, olive oil and, of course, dark (bittersweet) chocolate.
Serves 4
sourdough 4 thick slices, or other good, robust bread
dark (bittersweet) chocolate 150g, grated
best-quality olive oil 3 tbsp, plus extra to serve
sea salt flakes a good pinch
Toast the bread, then immediately distribute the grated chocolate over the hot toast. Drizzle each slice with olive oil and add a good pinch of salt. Serve immediately.
From New Kitchen Basics by Claire Thomson (Quadrille, £25). To order a copy go to guardianbookshop.com
