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.