Barbajada Solida

Chocolate Coffee Custards

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

I love barbajada (see above) so much, I created this baked custard dessert using the same simple ingredients. You’ll need a sugar/deep-fry thermometer for this dish.


  • 100 g dark chocolate
  • 80 ml ( cup) freshly made strong espresso coffee<


Preheat the oven to 90°C.

Place the chocolate, coffee, cream and sugar in a heavy-based saucepan over low-medium and heat to 40°C on a sugar/deep-fry thermometer. Remove from the heat and set aside to come to room temperature. Gently whisk