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All-Time Favourite Chocolate Bakes


BLACK FOREST HOT CROSS BUNS

Makes 12

Hands-on time: 15-20 minutes

Hands-off time: 50 minutes

INGREDIENTS

3 ½ cups (812g) SASKO Chocolate Flavoured Bake Mix

1 cup plain yoghurt

½ tub (50g) MOIR’S Glacé Red Cherries, plus extra for garnish

¼ packet (62,5g) Safari Seedless Raisins

½ cup chocolate chips

1 jumbo egg, beaten

Serving suggestion: Store-bought whipped cream

Tea

*Microwave cooking times may vary due to wattage; use the timings below as a guide.

METHOD

1. Preheat the oven to 180°C, fan-assist and lightly grease a medium sized square baking dish.


2. In a medium-sized bowl, combine 3 cups of SASKO Chocolate Flavoured Bake Mix and the plain yoghurt. Mix until a dough just starts to form.


3. On a cutting board, chop the MOIR’S Glacé Red Cherries into quarters.


4. Add the cherries, raisins and chocolate chips to the dough and knead until evenly distributed and a soft combined dough forms, about 7-8 minutes.


5. Divide and roll the dough into 12 even-sized balls. Arrange the dough balls in the lined baking dish and brush each bun with the beaten egg. *Chef’s tip: To stop the dough from sticking rub some oil between your hands before rolling.


6. In a small bowl combine the remaining ½ cup SASKO Chocolate Flavoured Bake Mix and ¼ cup of water, mix until a thick paste forms.


7. Spoon the prepared paste into the corner of a resealable bag. Seal and snip 1 cm off the corner of the bag. Pipe a cross design onto the centre of each bun.


8. Bake the buns for 20-25 minutes or until risen and fragrant. Once baked allow the buns to cool for 6-10 minutes before removing from the baking dish.


9. Cut a warm hot cross bun in half and squeeze over some store-bought whipped cream. Sprinkle over some extra chopped cherries, serve alongside tea and ENJOY! *Chef’s Tips: The buns can be sliced and toasted for a chocolaty breakfast.

5-INGREDIENT COCO-NUTTY BROWNIE COOKIES

Makes 12

Hands-on time: 15 minutes

Hands-off time: 60 minutes

INGREDIENTS

¼ cup (56g) softened butter

1 cup (200g) castor sugar

1 jumbo egg

1 ½ cups (200g) SASKO Chocolate Flavoured Bake Mix

½ packet (50g) Safari Raw Pecans

⅓ cup (30g) MOIR’S Desiccated Coconut, plus extra for garnish

Serving Suggestion:

Melted milk chocolate

Milk

METHOD

1. Preheat the oven to 180°C, non-fan assist and line a large baking tray with baking paper.


2. Add the butter and castor sugar to large bowl. Use an electric whisk to beat until light and fluffy. Once fluffy add the egg to the mixture and whisk.


3. Roughly chop the Safari Raw Pecans into chunks.


4. Add the SASKO Chocolate Flavoured Bake Mix, chopped Safari Raw Pecans and MOIR’S Fine Grade Desiccated Coconut to the whisked wet ingredients. Fold until a thick brownie dough has formed.


5. Chill the brownie cookie dough for 25-30 minutes in the freezer.*Chef’s Tip: Chilling the dough stops the brownie cookies from spreading too much during baking.


6. Scoop and roll 12 even sized balls of the chilled brownie dough, placing the rolled balls onto a prepared baking tray. Bake the brownie cookies for 12-15 minutes or until golden brown. They will still be quite soft to the touch.


7. Allow the baked brownie cookies to cool on the baking tray for 10-15 minutes


8. If using, drizzle the melted chocolate over the brownie cookies in a zig zag design. Sprinkle the extra coconut over the melted chocolate, serve and ENJOY! *Chef’s tip: These coco-nutty brownie cookies make perfect gifts.

WHITE CHOCOLATE & CRANBERRY BLONDIES

Makes 20

Hands-on time: 10 minutes

Hands-off time: 45 minutes

INGREDIENTS

¾ cup (170g) butter, melted

2 (140g) jumbo eggs

1 tsp MOIR’S Caramel Essence

2 cups (250g) SASKO Vanilla Flavoured Bake Mix

1 packet (70g) Safari Cranberries

¼ cup (60g) white chocolate chips

Serving Suggestion:

Lemonade

Melted white chocolate

Fresh red berries

METHOD

1. Preheat the oven to 180°C, non-fan assisted and line a square baking dish with baking paper, slightly hanging over the sides.


2. In a medium-sized bowl combine the melted butter, eggs and MOIR’S Caramel Essence, stir until smooth and well mixed.


3. Add the SASKO Vanilla Flavoured Bake Mix, Safari Cranberries, white chocolate chips and stir until a thick blondie batter forms.


4. Spoon the batter into the lined baking dish and bake for 15-17 minutes or until light golden brown on top.


5. Allow the blondie slab to cool for 40 minutes in the baking dish. This will allow it to firm up slightly, making it easier to remove from the dish.


6. Lift the blondie slab from dish using the baking paper to assist. Cut the blondies into 20 even sized squares.


7. Drizzle the melted white chocolate onto the blondies. Allow the chocolate to set for 3-4 minutes then sprinkle over the fresh red berries, serve alongside a glass of refreshing lemonade and ENJOY! *Chef’s Tip: The baked blondies can be frozen and stored in the freezer for up to 3 months.



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