Preheat the oven to 180C (350F).

Lightly butter a 5cm deep, 18 x 23cm ovenproof dish.

Combine chocolate, cream, sugar, butter, and coffee in a heatproof bowl set over a pan of simmering water, ensuring the bowl doesn't touch the water.

Stir until the sugar and chocolate have completely dissolved, creating a smooth sauce.

Whisk the mixture well and add a pinch of salt.

In a separate bowl, whisk the eggs.

Gradually pour the warm chocolate mixture onto the whisked eggs, blending continuously to temper the eggs and prevent curdling.

Spoon a small amount of the chocolate sauce (about 3 tablespoons) over the bottom of the prepared ovenproof dish.

Arrange the bottom halves of the sliced croissants in the dish, overlapping them slightly to cover the base.

Pour half of the remaining chocolate mixture evenly over the croissants.

Arrange the top halves of the sliced croissants over the chocolate-soaked bottom halves, again overlapping them.

Pour the remaining chocolate mixture over the top croissants, ensuring they are well covered.

Gently press down on the croissants with a fork to ensure they are fully submerged in the chocolate mixture.

Allow the pudding to cool to room temperature.

Rest the pudding for at least 2 hours at room temperature, or cover with cling film and refrigerate overnight for best results.

Bake in the preheated oven for 30-35 minutes, or until the pudding is set and slightly puffed up.

Remove the pudding from the oven and let it stand for 5-10 minutes to rest before serving.

Serve warm with a dollop of creme fraiche.