Peppermint Crisp Chocolate Fondant Cake
Winter nights call for warm desserts!
Ingredients:
Wet Mixture:
- 220g STORK White Margarine, cubed
- 1 cup water
- 4 Tbsp cocoa powder
Dry Mixture:
- 2 cups castor sugar
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
Additional:
- 1/2 cup milk
- 2 large eggs
- 1/2 tsp vanilla essence
- 1/2 tsp peppermint essence
To Serve:
- Vanilla ice cream
- Chopped Peppermint
- Crisp chocolate
How To Make Peppermint Crisp Chocolate Fondant Cake
- Preheat oven to 180°C.
- Grease a 26cm skillet with STORK White Margarine.
- In a saucepan, combine water, cocoa powder, and STORK.
- Heat over medium heat until boiling, then remove from heat.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- In a small bowl, beat the eggs, then stir in the milk, vanilla, and peppermint essence.
- Pour the egg mixture into the dry ingredients and mix gently with a wooden spoon.
- Add the chocolate mixture and whisk until just combined (do not overmix).
- Pour the batter into the skillet and bake for 30–35 minutes for a gooey centre.
- For a firmer cake, bake for 35–40 minutes.
- Serve warm with vanilla ice cream and Peppermint Crisp.
- Serve warm and enjoy every chocolatey, pepperminty bite!