Pauper’s Toast with Chocolate


Preparation info

  • Difficulty


  • Serves


Appears in

Around the World in 80 Dishes: Classic Recipes from the World's Favourite Chefs

Around the World in 80 Dishes

By David Loftus

Published 2012

  • About

Fogg makes it out of jail free, and catches the express train for London. The train steams into town but they are five minutes too late! Dismay! Ruination!… Consolatory breakfast, anyone? Fogg himself asks to be excused, but this ‘toast-driven breakfast’ has revived my sunken spirits several times. This recipe comes courtesy of the moustachioed Danyel Couet, bon vivant extraordinaire, great chum, and provider of the best picnics in Paris, the best fine dining in Stockholm and the best hangover cures in London. Why does hot buttered toast always taste so much better when toasted and buttered by someone else?


  • 4 slices of sourdough bread
  • Butter, for the bread
  • caster sugar
  • Olive oil, for frying

For the Chocolate Cream

  • 200g double cream
  • 1 tablespoon olive oil
  • 200g dark chocolate, broken into small pieces
  • ½ teaspoon Sea salt


Warm the cream and the olive oil in a pan. Take it off the heat as soon as the cream and oil come to the boil. Add the chocolate and stir until the cream is smooth. Stir in the sea salt and let the mixture sit for at least 1 hour.

Butter both sides of the bread slices and dip them in the sugar. Heat some olive oil in a frying pan and fry the slices on both sides until golden. Let them sit at room temperature for 5 minutes, then serve with the chocolate cream spread thickly.