Makes 2 cups - 4 servings

This warm dessert soup was inspired by the almost-pudding-thick hot chocolate that my son and I enjoyed in Spain. Prepare this as a special treat for your favorite chocolate-lover. Add coffee-flavored liqueur (such as Kahlua) for the adults.

For the croutons

2 cups angel food cake cut into ½-inch cubes

For the soup

2 cups milk (preferably whole or 2 percent), divided
3 ounces coarsely chopped semi-sweet baking chocolate (see Tip)
2 tablespoons sugar
2 tablespoons cornstarch
¼ cup coffee-flavored liqueur (such as Kahlua), optional
1 teaspoon unsalted butter
1 teaspoon pure vanilla extract
Scant pinch of ground cinnamon, or to taste
Pinch of salt, or to taste

To make the croutons, preheat the oven to 400°F. Place the cake cubes in a single layer on an ungreased baking sheet. Toast for about 4 minutes, turning once, or until the croutons are crispy and lightly browned on all sides but soft on the inside. (They will become firmer as they cool.)

To make the soup, stir 1 ¾ cup of the milk and the chocolate together in the top pan of a double boiler (see Tips) over simmering water. Stir occasionally until the chocolate is melted. Add the sugar and stir until dissolved.

Stir together the remaining milk and cornstarch in a small bowl until smooth. Add to the chocolate mixture, stirring constantly as it becomes glossy and smooth and thickens to cake-batter consistency, about 3 minutes.

Add the liqueur (if using), butter, vanilla, cinnamon, and salt; stir until the butter melts. Taste and adjust the flavoring.

Serve the soup warm topped with the croutons.

Advance preparation

This soup will keep for up to 3 days in a covered container in the refrigerator. To reheat, stir gently over medium heat. Store the croutons for up to 2 days in a tightly covered tin at room temperature.