Culinary Hotline - Chocolate Edition
Celebrate World Chocolate Day with us!
All Recipes By Ayesha Suliman
Ingredients:
- 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
- Preheat oven 180°C. Grease a large skillet pan well.
- In a saucepan, melt the butter and set aside.
- If you want to add extra flavor, brown the butter.
- Add the cocoa, sugar, flour & vanilla.
- Mix until just combined. \
- Add the eggs and mix well.
- Pour the batter into the prepared pan and bake for 20-30 minutes, depending on the oven.
- Check after 20 minutes. The top of the cake will be set and centre still gooey.
- Allow to cool slightly.
- Serve warm with ice cream or cream and a drizzle of melted chocolate.
Ingredients:
- 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
- In a medium saucepan, combine 2 cups of the milk with ¼ cup of the sugar and the salt.
- Bring to a boil over moderate heat, stirring to dissolve the sugar, once done. Set aside.
- In a medium bowl, whisk together the corn flour, cocoa powder and the remaining ¼ cup of sugar.
- Add the remaining cup of milk and whisk until smooth.
- Whisk this mixture into the hot milk in the saucepan and bring to a boil over medium heat, whisking constantly.
- Reduce the heat to a low and simmer, whisking constantly, until the pudding is thick enough to coat the back of a spoon.
- In another bowl, whisk the whole egg with the egg yolks.
- Gradually whisk about 1 cup of the hot cocoa pudding into the eggs until thoroughly incorporated, then scrape the pudding back into the saucepan.
- Cook the pudding over moderate heat, whisking constantly, until it just comes to boil, about 2 minutes.
- Strain the pudding. Add the chopped chocolate, butter and vanilla, whisk until incorporated and the pudding is smooth.
- Transfer the pudding to ramekins or a serving dish.
- To prevent pudding skins from forming, cover the pudding with a piece of cling wrap, touching the top, refrigerate until cold.
- Serve with whipped cream and chocolate shavings if desired.
Ingredients:
- 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
- In a saucepan, bring coffee to the boil.
- Lower the heat and add the chocolate and whisk until melted and glossy.
- Make a slurry using 2 Tbsp cornflour and half the milk.
- Whisk into the coffee, chocolate mixture, add the remaining milk and whisk.
- Add the cinnamon and vanilla and bring to a boil while whisking.
- Reduce the heat to a low and allow to simmer, stirring often.
- Use a whisk to beat until frothy.
- 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.