Tag Archives: Cocoa

The Pampered Chef ® Toasted Marshmallow Chocolate Pudding Recipe

Toasted Marshmallow Pudding... YUM!

Toasted Marshmallow Pudding… YUM!

How about this treat of a recipe from our current Season’s Best Recipe Book?!  It actually tastes even better than it looks!!! Who would have thought that a cake cooked in the microwave could taste this good.  I do actually think that the Pampered Chef Rockcrok makes the difference with this. The recipe talks about the Everyday Pan but the Dutch Oven will do just fine.

Ingredients

30 g plain chocolate chips
175 g light soft brown sugar
150 g self-raising flour
1 teaspoon baking powder
25 g cocoa powder
100 g butter, melted and slightly cooled
100 ml semi-skimmed milk
2 eggs
300 g regular-sized white marshmallows or 100 g mini marshmallows (1-cm size) (see Chef’s Corner)
2 digestive biscuits, coarsely crumbled (optional)

Method

  1. Place chocolate chips in (250-ml) Prep Bowl, microwave, uncovered, on HIGH 60 – 90 seconds or until almost melted, stir until smooth. Set aside.
  2. Place sugar, flour, baking powder and cocoa powder in Classic Batter Bowl; mix well. In Small Batter Bowl, whisk butter, milk and eggs together until well combined using Stainless Whisk.
  3. Pour egg mixture into the flour mixture; whisk together until well combined and smooth. Pour sponge batter into Rockcrok® (2.35-Litre) Everyday Pan. Microwave, covered, on HIGH 5 – 6 minutes or until a wooden cocktail stick comes out clean when inserted into centre of sponge. Meanwhile, preheat a hot grill.
  4. Remove pan from microwave oven; arrange marshmallows in a single layer over sponge. Place pan 5 – 10 cm from heating element; grill 20 – 50 seconds or until marshmallows are golden brown. Remove pan from grill.
  5. To crumble biscuits easily use a Food Chopper.  Sprinkle crumbled biscuits over marshmallows, if desired. Spoon chocolate into small polythene food bag; secure top with Twixit! Clip. Trim a small tip off one corner of bag; drizzle chocolate over marshmallow topping. Serve immediately using Chef’s Tools Spoon.

Yield: Serves 8 – 10

Per serving: Nutrition information per serving (serving 10): Energy 1382kJ/327kcal, Protein 4.8g, Carbohydrate 56.7g, Sugars 39.6g, Fat 11g, Saturated fat 6.5g, Fibre 0.8g, Salt 0.4g

Cook’s Tip: A mix of white and pink marshmallows can be used to top the pudding, if desired. Alternatively, use 100 g mini marshmallows for a slightly less sweet topping.
To oven bake: Preheat oven to 190ºC/fan 170ºC/Gas 5. Make sponge as directed in step 2 and 3, but oven bake, uncovered, for 25 – 30 minutes or until sponge is fully cooked. Remove from oven. Preheat a hot grill. Melt chocolate as directed in step 1. Arrange marshmallows in a single layer over sponge and finish as recipe directs.

© 2014 The Pampered Chef used under license.

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Filed under Batter Bowl, Chocolate, Easy Cooking, Family Cooking, Food Chopper, RockCrok

Sarah’s Chocolate Brownies

This is a fabulously easy recipe for holiday (or any time!) baking given to me years ago by my lovely friends Sarah!!  Don’t be tempted to overbake or they will dry out (though I still manage to eat them OK!!).

This is a recipe my daughter’s love making as it doesn’t have many steps, so I have done the whole recipe with photos to make it as easy to follow as possible.

Ingredients

8oz Butter (One whole pack)
13oz Sugar
4 eggs
4oz Plain Flour
3oz Cocoa Powder
1/2 tsp Baking Powder

Method

    • Preheat oven 180C/ Gas 5.
    • Add Butter and Sugar to Saucepan and melt.IMG_4460
    • Remove from heat and allow to cool slightly.
    • Add other ingredients and mix well.IMG_4462

 

  • Pour into Medium Bar Pan.IMG_4464IMG_4468
  • Cook for 30 minutes.IMG_4469
  • Eat!!!!

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Filed under Batter Bowl, Chocolate, Eggs, Medium Bar Pan, Other, Pans, Stoneware

Chocolate Cake for Rectangular Baker

IMG_4146

This chocolate cake recipe was given to me by my lovely friend Anne. It is perfect for the Rectangular Stoneware Baker and for making a large cake for a big occasion.  The topping is an adaptation of a couple I have seen floating around Facebook.

So very, very easy, its almost feels like cheating!!

Ingredients for Cake

12oz  Soft Unsalted Butter or Margarine
12oz  Sugar
6 Eggs
9oz Self Raising Flour
3 oz Cocoa

Ingredients for Butter Icing

6oz Icing Sugar
4oz very soft Unsalted Butter/ Marg
1 or 2 tbps Cocoa to taste

Method

  • Preheat Oven 170C/ 150C Fan/ Gas 4
  • Beat the butter/marg and sugar together until light and fluffy.
  • Add eggs slowly and beat.
  • Fold Flour and Cocoa in.
  • Put mixture into Rectangular Baker and smooth top a bit.
  • Cook for 40 minutes or until cake tester comes out clean.
  • Leave to cool before attempting icing.

For the icing combine Butter and Icing Sugar in Batter Bowl until fully mixed.  Add cocoa to taste.  Spread over cake using Small Spreader.

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Filed under Batter Bowl, Chocolate, Eggs, Stoneware