This is one of my favourite desserts ever.
Once you get a mouthful of crispy, golden, buttery brioche, a little morsel of caramelised banana, a creamy yet bitter dab of chocolate, and a crunchy hazelnut... oh boy.
Best served warm with extra cream. Enough said. —Jordan Rondel, The Caker
butter for greasing the dish
brioche, cut into 3cm cubes
dark chocolate, buttons or chopped finely (you could use milk chocolate if you prefer)