Top Of The Chocs
Woolworths TASTE|April 2020
Top Of The Chocs
Easter is all about chocolate and Abigail Donnelly has brought the baked goods. Take your pick from a chocolate malva pudding served in Easter eggs (because we like to be extra), a striped Swiss roll cake that’ll get you all the brownie points, and a gooey chocolate meringue tart
Abigail Donnelly

CHOCOLATE MALVA PUDDING

“Bake this the day before, then reheat it just before serving. It also freezes very well. Add a shot of espresso for extra flavour.”

Serves 6 to 8

EASY

GREAT VALUE

Preparation: 10 minutes

Cooking: 40 minutes

For the batter:

unsalted butter 2 T

Demerara sugar 75 g

free-range egg 1

raspberry jam 4 T

bicarbonate of soda 1 t

cake flour 120 g cocoa 3 T

salt a pinch

full-cream milk ½ cup

white vinegar 4 t

For the sauce:

fresh cream ¾ cup

sugar 100 g

unsalted butter 75 g

cocoa 3 T

salt a pinch

Woolworths Easter eggs, for serving (optional)

1 Preheat the oven to 180°C and grease a 20 cm cake tin. To make the batter, cream the butter and sugar using an electric mixer until pale, then add the egg and jam. Beat until light and fluffy.

2 Sift together the dry ingredients, then mix the milk and dry ingredients with the egg mixture, alternating between the two. Add the vinegar and mix well.

3 Pour into the tin and bake for 25–30 minutes, or until a skewer comes out clean.

4 To make the sauce, combine all the ingredients in a saucepan, then bring to boil. When the pudding comes out of the oven, make a few holes in it using a skewer, then pour over the hot sauce and allow to stand for 10 minutes.

5 Serve in the Easter eggs.

TRIPLE-CHOCOLATE DIPPED “OREO” COOKIES

“To prevent the dough from sticking to your work surface, roll it out between two sheets of greaseproof paper. When cutting out the cookies, don’t wiggle the cookie cutter, push it straight down and remove the cookie to make sure you have straight sides.”

Makes 8 to 10

EASY

GREAT VALUE

Preparation: 20 minutes

Cooking: 10 minutes

For the cookie dough:

unsalted butter 130 g

icing sugar 400 g

cocoa 120 g

salt a pinch

cake flour 210 g

For the cream filling:

icing sugar 400 g

unsalted butter 55 g, melted and cooled

vanilla paste 1 T

water 3 T

chocolate of your choice 100 g, melted

1 Preheat the oven to 180°C and line a large baking tray with baking paper.

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April 2020