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Innobake Chocoholic's Delight
Chef Jill Sandique
MANILA, Philippines — No matter how busy she is, Chef Jill Sandique makes sure she sets aside a portion of her time during weekends to do a special weekend project. She likes experimenting in her kitchen and coming up with a delightfully delicious dessert.
For a recent weekend project, Chef Jill put together a devilishly delicious, gooey treat that everyone would surely enjoy. It can serve as a perfect dessert for a light meal or as an afternoon snack for the kids and adults alike.
Innobake Chocoholic's Delight
Ingredients:
130 grams Patissier 61% Dark Chocolate buttons
1 cup water
3-4 tbsps. granulated sugar
1/2 cup sifted all-purpose flour
2 tbsps. sifted Innobake Premium Cocoa
1/2 tsp. baking powder
1/4 tsp. baking soda
Pinch of salt
2 tbsps. butter, softened
1/4 cup granulated sugar
1/2 tsp. pure vanilla extract
1/2 cup fresh milk
30 grams Patissier 40% Milk Chocolate buttons
30 grams Patissier 32% White Chocolate buttons
Whipped Vermuyten Topping Royale or vanilla ice cream, as desired
Procedure:
1. Preheat oven to 350°F. Prepare 6 individual ramekins or 1 medium-sized baking dish. Set aside.
2. Put Patissier 61% Dark Chocolate buttons in a clean bowl. Set aside briefly.
3. Combine water and 3-4 tbsps. granulated sugar in a small saucepan. Bring mixture to a boil over medium heat just until sugar is dissolved. Pour this syrup over the dark chocolate buttons and let sit for 5 minutes, then stir to combine. Blend well and set aside to cool.
4. Sift together all-purpose flour, Innobake Premium Cocoa, baking powder, baking soda, and salt. Set aside briefly.
5. In a medium-sized bowl, beat together the softened butter, 1/4 cup granulated sugar, and vanilla extract until light. Alternately add the sifted dry ingredients and fresh milk into it. Mix well.
6. Pour chocolate syrup into the prepared ramekins or baking dish, then put 2 tbsps. of the cake batter into the ramekins or dish. Top with Patissier 40% Milk Chocolate buttons and 32% White Chocolate buttons.
7. Bake for 25 to 30 minutes in the preheated oven then remove from oven. Cool for about 5 to 10 minutes then serve with whipped Vermuyten Topping Royale cream or a scoop of vanilla ice cream.
*Yield: 6 servings.
