Culinary Hotline - Chocolate Edition

Celebrate World Chocolate Day with us!

All Recipes By Ayesha Suliman


  • 135g salted butter
  • 55g cocoa powder
  • 350g sugar
  • 110g cake flour
  • 1 tsp vanilla
  • 3 whole eggs, lightly whisked

How To Make Gooey Chocolate Skillet Cake

  1. Preheat oven 180°C. Grease a large skillet pan well.
  2. In a saucepan, melt the butter and set aside.
  3. If you want to add extra flavor, brown the butter.
  4. Add the cocoa, sugar, flour & vanilla.
  5. Mix until just combined. \
  6. Add the eggs and mix well.
  7. Pour the batter into the prepared pan and bake for 20-30 minutes, depending on the oven.
  8. Check after 20 minutes. The top of the cake will be set and centre still gooey.
  9. Allow to cool slightly.
  10. Serve warm with ice cream or cream and a drizzle of melted chocolate.


  • 2 ¼ Cups milk, divided
  • ½ Cup sugar, divided
  • Pinch salt
  • 2 Tbsp cornflour
  • 3 Tbsp cocoa powder
  • 1 large egg
  • 2 large egg yolks
  • 140g chocolate, chopped
  • 2 Tbsp unsalted butter
  • 1 tsp vanilla essence
  • Whipped cream, for serving

How To Make Chocolate Pudding

  1. In a medium saucepan, combine 2 cups of the milk with ¼ cup of the sugar and the salt.
  2. Bring to a boil over moderate heat, stirring to dissolve the sugar, once done. Set aside.
  3. In a medium bowl, whisk together the corn flour, cocoa powder and the remaining ¼ cup of sugar.
  4. Add the remaining cup of milk and whisk until smooth.
  5. Whisk this mixture into the hot milk in the saucepan and bring to a boil over medium heat, whisking constantly.
  6. Reduce the heat to a low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon.
  7. In another bowl, whisk the whole egg with the egg yolks.
  8. Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.
  9. Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
  10. Strain the pudding. Add the chopped chocolate, butter and vanilla, whisk until incorporated and the pudding is smooth.
  11. Transfer the pudding to ramekins or a serving dish.
  12. To prevent pudding skins from forming, cover the pudding with a piece of cling wrap, touching the top, refrigerate until cold.
  13. Serve with whipped cream and chocolate shavings if desired.


  • 250ml Fresh brewed coffee
  • 180g Semi sweet chocolate
  • 2 Tbsp Corn flour
  • 4 Cups full cream milk
  • 1 tsp Cinnamon
  • 1 tsp Vanilla essence

Whipped cream, for serving
Cocoa powder, for serving

How To Make Decadent Mocha

  1. In a saucepan, bring coffee to the boil.
  2. Lower the heat and add the chocolate and whisk until melted and glossy.
  3. Make a slurry using 2 Tbsp cornflour and half the milk.
  4. Whisk into the coffee, chocolate mixture, add the remaining milk and whisk.
  5. Add the cinnamon and vanilla and bring to a boil while whisking.
  6. Reduce the heat to a low and allow to simmer, stirring often.
  7. Use a whisk to beat until frothy.
  8. Pour into cups and serve with whipped cream and cocoa dust.

Chefs Tip: The pockets can be frozen at this point.  Place your pockets in the fridge to chill while preheating your oven to 180°C.
Place your pockets on a baking tray lines with baking paper or coated with nonstick kitchen spray, then bake for 20 -25 minutes or until the pastry is golden brown. Allow the pockets to cool slightly before serving it with WOOLWORTHS’ vanilla bean ice cream.

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