Serves 4-8
Hands-on time: 15 minutes
Hands-off time: 1 hour
INGREDIENTS
1 cup NESTLĂ Cremora Original
â tin (128g) NESTLĂ Sweetened Condensed Milk, chilled
2 tbsp lemon juice
3 tbsp NESCAFĂ Ricoffy granules
1â cups (116g) cake flour, sieved
â cup NESTLĂ Cocoa Powder, sieved
2œ tsp baking powder
3 large eggs
1 cup (220g) light brown sugar
œ cup (115g) margarine, softened
Serving Suggestions:
Dark chocolate
METHOD
1. Preheat the oven to 160Âș on fan-assist and lightly grease a 20x30cm baking dish.
For the Cremora glaze:
2. In a large mixing bowl, combine â rds of a cup of NESTLĂ Cremora Original with 3 tablespoons of water. Whisk with an electric beater until the Cremora has dissolved and is smooth.
3. Add the NESTLĂ Sweetened Condensed Milk and whisk for 2-3 minutes. While whisking, slowly stream in the lemon juice until a thick cream has formed and the mixture has doubled in size. Cover the cream with plastic wrap and refrigerate until needed. *Chefâs Tip: Cremora adds extra creaminess!
For the cake base:
4. In a clean mixing bowl, add the remaining â rd cup of Cremora, NESCAFĂ Ricoffy granules, cake flour, NESTLĂ Cocoa Powder, baking powder, eggs, brown sugar, margarine and ÂŒ cup of water. Using an electric beater, whisk the ingredients together until a smooth batter has formed.
5. Transfer the cake batter to the prepared baking dish and bake for 20 minutes until cooked through. *Chefâs Tip: If a skewer comes out clean, the cake is cooked through!
6. Allow the cake to cool completely in the baking dish.
7. Add the prepared Cremora glaze topping to the cake once cooled. Generously spread the cream evenly over the cake.
8. Garnish the cake by grating dark chocolate over the cream. Slice into squares, serve and ENJOY!
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