LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4
25 MINS
15 MINS
8-10 MINS
INGREDIENTS
1 slab (150g) Cadbury Dairy Milk Macchiato Chocolate
2 tbsp (30g) butter, plus extra for greasing
⅓ cup (75g) castor sugar
2 large eggs
2¼ tbsp (25g) cake flour
Serving suggestion:
Icing sugar
Vanilla ice-cream
Raspberries
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. Preheat the oven to 200°C on fan-assist. Prepare 4 oven-proof ramekins by greasing them with the extra butter. Place the ramekins on a baking tray and set aside. *Chef’s Tip: Alternatively, use small oven proof bowls or mugs instead of ramekins!
2. Break the Cadbury Dairy Milk Macchiato chocolate slab into pieces. Add the chocolate pieces to a microwavable bowl and heat for 50-60 seconds in a microwave until melted, stirring halfway. Stir until silky and smooth, and set aside.
3. In a medium-sized mixing bowl, combine the butter and sugar and whisk with an electric beater for 2-3 minutes until pale and airy. Whisk in the eggs, one at a time, until fully combined.
4. Sieve the flour into the bowl and gently fold it through the mixture. Add the melted chocolate to the mixture and fold until just combined *Chef’s Tip: Carefully fold the ingredients together with a spatula to ensure the mixture is not overworked!
5. Divide the batter into the prepared ramekins. Bake for 8-10 minutes until almost set with a slight wobble in the centre.
6. Once baked, dust with icing sugar and serve warm with a scoop of vanilla ice cream. Garnish with fresh raspberries and ENJOY!
5-Ingredient Macchiato Chocolate Pots
LEVEL:
EASY
SERVES:
4
TOTAL TIME:
25 MINS
PREP TIME:
15 MINS
COOK TIME:
8-10 MINS
5-Ingredient Macchiato Chocolate Pots
INGREDIENTS
1 slab (150g) Cadbury Dairy Milk Macchiato Chocolate
2 tbsp (30g) butter, plus extra for greasing
⅓ cup (75g) castor sugar
2 large eggs
2¼ tbsp (25g) cake flour
Serving suggestion:
Icing sugar
Vanilla ice-cream
Raspberries
*Microwave cooking times may vary due to wattage; use the timings below as a guide.
METHOD
1. Preheat the oven to 200°C on fan-assist. Prepare 4 oven-proof ramekins by greasing them with the extra butter. Place the ramekins on a baking tray and set aside. *Chef’s Tip: Alternatively, use small oven proof bowls or mugs instead of ramekins!
2. Break the Cadbury Dairy Milk Macchiato chocolate slab into pieces. Add the chocolate pieces to a microwavable bowl and heat for 50-60 seconds in a microwave until melted, stirring halfway. Stir until silky and smooth, and set aside.
3. In a medium-sized mixing bowl, combine the butter and sugar and whisk with an electric beater for 2-3 minutes until pale and airy. Whisk in the eggs, one at a time, until fully combined.
4. Sieve the flour into the bowl and gently fold it through the mixture. Add the melted chocolate to the mixture and fold until just combined *Chef’s Tip: Carefully fold the ingredients together with a spatula to ensure the mixture is not overworked!
5. Divide the batter into the prepared ramekins. Bake for 8-10 minutes until almost set with a slight wobble in the centre.
6. Once baked, dust with icing sugar and serve warm with a scoop of vanilla ice cream. Garnish with fresh raspberries and ENJOY!