chocolate-based pudding for special occasion

[misshardbroom]

We're having a big family occasion at the weekend and due to numbers, the food will be a sort of poshed up buffet.

My SIL has been kind enough to offer to bring two puddings: summer pudding and a sort of hazelnut meringue roulade thing.

I need to make a third one and was thinking of something in the chocolate line.

I've got a couple of chocolate cheesecake recipes but now I'm worried that with a big cheeseboard and also a quiche-type thing, there's just going to be far too much cheese knocking around and this will be overkill.

So can anyone suggest a good, non-cheesecake, non-creamy chocolate recipe, preferably which can be made ahead?

Or would you suggest a different pudding altogether?

I am never this disorganised for an occasion I'm catering. Never. Never.

[misshardbroom]

bump bump bump

[blametheparents]

There is a chocolate and nut torte thing in one of Jamie Oliver's books which is delicious, and pretty quick and easy.
I'll check which one if you are interested.

Or a chocolate trifle, I have made this before and it was delicious

[misshardbroom]

ooh, chocolate & cherry trifle looks good!

Thanks

[paranoidmother]

Pain au Chocolat Bread Pudding - Bread and Butter pudding but with pain au chocolate or Brioche is nice.

What about a chocolate Roulade?

[PrefetParfait]

I wouldn't be worried about cheesecake being cheese...it is not IMO....it of just a scrummy cake .

What about choc brownies served awrm with a dollup of ice cream; squirt of whipped cream and drizzle of caramel sauce. You could make in advance and warm in microwave...

Or profiteroles?

[JackieNo]

I can't find the recipe my mum has, but she makes a variation on this chocolate cinnamon torte where the 'biscuits' are sandwiched together not just with cream, but with cream whipped together with cocoa powder (so almost bitterly chocolatey). It's utterly spectacular, and very rich. One of my favourite desserts ever. I cook the 'biscuits' on normal baking sheets, but cutting circles out of baking parchment (don't try it with greaseproof - needs to be parchment), to spread the mixture over to make the shape even. Plus with parchment you can re-use it.