sweetindulgence
1 Preheat oven to 180°C.
Line a lamington tin with
baking paper. Put raisins and
water in a small bowl. Set
aside for 10 minutes or until
raisins are plump. Drain.
2 Sift flour and cocoa into a
large bowl. Add sugar and stir
to combine. Put milk in a jug.
Add yeast and stir to combine.
Make a well in the centre of
dry ingredients, add raisins,
milk mixture and butter, and
mix to form a soft dough.
3 Spray a large bowl with oil.
Turn out dough onto a lightly
floured surface and knead until
no longer sticky - add more
flour, if required. Put dough in
prepared bowl and cover with
plastic wrap. Stand in a warm
place for 40 minutes or until
dough has doubled in size.
4 Punch down dough with
your fist. Turn out onto a
lightly floured surface. Knead
gently and roll out to a 20cm
square. Sprinkle with milk and
dark chocolate, cinnamon and
extra sugar. Roll into a scroll
and cut into 9 even pieces.
Put scrolls, cut-side up, in
prepared tin. Cover with
plastic wrap and stand in a
warm place for 15 minutes.
Bake for 30-35 minutes or
until scrolls have risen and
sound hollow when tapped.
Stand tin on a wire rack for
5 minutes before turning out.
5 To make rum glaze, put
sugar and water in a small
heavy-based pan and stir over
a low heat for 8-10 minutes
or until thickened. Add rum
essence and stir to combine.
Stand for 5 minutes.
6 Spoon rum glaze over
scrolls. Stand for 10 minutes
before serving.
■ Per serve:
2 1 3 9 k J ; p ro te in 8 g ;
to ta l fa t 1 6 .8 g (sat. fa t 1 1.5g);
carbs 8 2 g ; sodium 1 2 0m g;
Gl e stim a te m edium
Chocolate brownies
Preparation time: 20 mins
Cooking time: 35 mins
Serves 1 2
250g unsalted butter
2 cups caster sugar
4 eggs, lightly beaten
2 tsp vanilla extract
1 ’A cups plain flour, sifted
% cup Dutch cocoa
powder, sifted
200g dark chocolate,
chopped
Extra
'A
cup Dutch cocoa
powder, sifted
1 Preheat oven to 180°C.
Line base and sides of a
30 x 20cm rectangular tin
with baking paper. Melt butter
in a medium heavy-based
pan over a low heat. Add
sugar and stir to combine.
2 Set pan aside for 5
minutes to cool slightly. Add
egg and vanilla, and stir to
combine. Add flour, cocoa and
chocolate. Stir to combine.
3 Spoon mixture into
prepared tin and smooth top.
Bake for 30-35 minutes.
Stand tin on a wire rack to
cool. Dust with extra cocoa
and cut into squares to serve.
■ Per serve:
2 0 3 5 k J ; p ro te in
6 .5 g ; to ta l fa t 2 5 .5 g (sat. fa t
17g); carbs 5 9 g ; sodium 5 3 m g;
Gl e stim a te m edium
Churros
Preparation time: 25 mins
Cooking time: 20 mins
Serves 8
'A
cup caster sugar
2 tsp cinnamon
1 cup milk
90g unsalted butter
1
'A
cups plain flour
2 eggs
3 cups vegetable oil
CHOCOLATE SAUCE
395g condensed milk
200g dark chocolate,
chopped
1 Put sugar and cinnamon on
baking paper and mix to
combine. Put milk and butter in
a medium heavy-based pan
and cook, stirring, over a low
heat until butter is melted (do
not boil). Add flour and stir
until mixture forms a ball.
Transfer to a medium bowl.
2 Add eggs, one at a time, to
warm mixture, beating well
after each addition. Transfer to
a large piping bag fitted with a
1 cm star nozzle. Heat oil in a
large heavy-based pan over a
high heat. Pipe 6-8cm lengths
of dough into oil. Cook, in
batches, for 2-3 minutes or
until churros float to top and
are golden. Remove with a
slotted spoon. Toss in sugar
mixture until well coated.
3 To make chocolate sauce,
put condensed milk and
chocolate in a small heavy-
based pan over a low heat.
Stir with a metal spoon until
smooth. Serve churros with
chocolate sauce.
■ Per serve:
2 8 3 5kJ; protein 10 .5 g ; to ta l
fa t 3 9 g (sat. fa t 19g); carbs 7 3 g ; sodium
9 5 .5 m g ; Gl estim ate m edium
Flourless chocolate roll
Preparation time: 20 mins plus
20 mins standing time
Cooking time: 20 mins
Serves 8
300ml thickened cream
2 tsp vanilla extract
100g 7 0 % dark peppermint
chocolate, finely chopped
125g 8 0 % dark chocolate,
chopped
1A cup cold strong black coffee
4 eggs, separated
1 cup caster sugar
2 tsp vanilla essence
'A
cup pure icing sugar, sifted
2 Tbsp cocoa, sifted
1 Preheat oven to 180°C. Line a
Swiss roll tin with baking paper. Whip
cream and vanilla extract in a large
bowl until soft peaks form. Fold in
peppermint chocolate. Cover, then
refrigerate until required.
2 Melt chocolate and coffee in a
heatproof bowl over a pan of
simmering water. Stir until smooth.
Cool. Put yolks, sugar and vanilla in the
bowl of an electric mixer and beat until
thick. Stir in chocolate mixture.
3 Beat eggwhites in a large bowl
until soft peaks form. Fold in yolk
mixture until just combined, then pour
into prepared tin. Shake gently to
settle. Bake for 18-20 minutes.
4 Soak a tea towel in water, squeeze
out excess and lay on a flat surface.
Line with baking paper and dust with
combined icing sugar and cocoa.
5 Stand cake in tin on wire rack for
5 minutes. Turn out onto tea towel.
Stand for 20 minutes or until cool.
Spread with cream mixture, leaving a
5cm border around edges. Roll up
from long side. Cut into slices to serve.
■ Per serve:
1856kJ; protein 5 .5 g ; total
fa t 2 5 .2 g (sat. fa t 17.9g); carbs 4 9 .6g;
sodium 6 9 .8 m g ; Gl estim ate m edium
For Nutritional Analysis Guide,
see Better You News
dh
s, go to
bhg.com.au
for
more yum chocolate recipes
Photography Andre Martin; styling Stephanie Souvlis; nutritional analysis Joanne Turner - information is approximate and a guide only
