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( Cakes, Chocolate )
By Steve Messig
Published on 25/07/11
10 minutes to prepare and
40 minutes to cook
Yummy chocolatey goodness...
you can sprinkle some icing sugar over top if you want to get a bit fancy :)
posted 7 yearss ago
yummo,looks good,will give it ago....:)
posted 8 yearss ago
I agree with Claire, using really good quality cocoa really makes a difference. I used half ordinary cocoa and some really good quality dutch cocoa which you can get from the deli. :)
I'm glad you liked it Claire :) Yum, the Margaret River Chocolate sounds good!
Hey Steve; This worked a treat! Next time I will add a bit more water though as I thought it wasn't quite saucy enough but otherwise, so easy and sooooo delicious! I used Margaret River Chocolate Factory cocoa powder which I opened for the occasion and I must say, compared to the usual cocoa I would use, it was extremely luxe!
Thanks so much for sharing :)
Awesome!!! I hope it turned out :)
Cooking this tonight Steve.....Will let you know how it turns out :) Thanks so much for the recipe :)
oops... Good pick up Claire, you are right! I've updated the recipe :)
Very dangerous indeed haha!
Oh wait....I presume you mean cream the butter and sugar? No cream in the ingreds???? That's how I'm interpreting anyway *L*
Oh geez. This is a very dangerous recipe since I have everything I need, all the time :) I do believe I might give it a crack this very night :) Cheers :)