RecipeTin Eats

Golden Gaytime popcorn (copycat)

Nagi — Fri, 21 Jul 2023 06:00:00 +0000

Here’s a copycat recipe for Australia’s (current) favourite confectionary – Golden Gaytime Popcorn! Caramel popcorn drizzled with chocolate and sprinkled with biscuits crumbs, it’s ridiculously addictive but rather expensive. Save a fortune by making it yourself!

Golden Gaytime Popcorn

Popcorn and candy lovers alike were in a tizzy of excitement with Golden Gaytime Popcorn was first released. Yours truly included. The chatter between closet popcorn-loving friends, however, quickly moved from “Far out, this is crazy good!” to “OMG can you believe it’s so expensive”??

Named as such because it’s a popcorn version of a beloved Australian’s ice cream called Golden Gaytime, one packet of the Gaytime popcorn is $5.75 for 100g (3.5 oz). A small bag with just 2 cups of Gaytime popcorn. I can’t afford to feed my addiction!!

Which, of course, lead to what was affectionately dubbed The Gaytime Popcorn Project – a homemade version I was confident I could create for 80% cheaper. How’d I do? My report card is at the bottom of the post!

Store-bought Golden Gaytime popcorn

A quick inspection of the ingredients label was all I needed to come up with a copycat recipe. It’s really just caramel popcorn with a drizzle of chocolate and sprinkling of biscuit crumbs.

However, my homemade Gaytime Popcorn is far more generous on the chocolate drizzling (oh, why not? 😇). And you won’t break the bank!

Hmm, I did a “sprinkling of biscuit crumbs”, didn’t I. But it looks more like I’m assertively throwing biscuit crumbs in the photo below. You want biscuit crumbs? Here’s your biscuit crumbs!!! 😂

Ingredients you need

Here’s what you need to make this. The first part covers the caramel popcorn, then the second part covers the chocolate drizzle and biscuit crumbs.

Caramel popcorn ingredients

Here’s what you need for the caramel popcorn:

Corn syrup – This stabilises the caramel to ensure sugar crystallisation doesn’t occur, gives the caramel a nice shiny finish that’s crisp rather than sticky. Common grocery item in the US and Canada ! It can be purchased online in Australia from USAFoods.com.au and Amazon.
Glucose is a perfect substitute for corn syrup which is available in Australian supermarkets (baking aisle, clear thick syrup with honey consistency). Just a little harder to measure out because it’s so thick. However, the popcorn needs to be baked for 15 minutes longer to make sure the caramel coating dries out and becomes crisp. This is because glucose has slightly higher water content.
Baking soda / bi-carb – This makes the caramel coating become sort of foamy and increase in volume when you whisk it in. It helps get even coverage of caramel on the popcorn. Without the baking soda, you end up with big globs of caramel. It can’t be substituted with baking powder.
Toffee, caramel or vanilla essence – Store-bought Gaytime popcorn has a stronger albeit more artificial caramel flavour than homemade. To replicate this, use a caramel or toffee essence. Otherwise, just stick with vanilla like normal caramel popcorn. It’s honestly not a big deal, the popcorn still has a lovely caramel-y flavour.
Brown sugar rather than white sugar, for better caramel flavour.
Butter – For flavour. Not margarine or other alternatives. I can’t predict what that will do to the crispness of the caramel coating.
Oil – Anything neutral flavoured like vegetable, canola or peanut oil. This is for cooking the popcorn. It doesn’t work as well with butter (because butter is ~15% water and dairy, not just fat).
Popping corn! It’s usually sold in the potato crisps aisle in grocery stores here in Australia.

Chocolate drizzle and biscuit crumbs

For the chocolate drizzle and biscuit crumbs, you just need chocolate suitable for melting and some plain biscuits to crush up then sprinkle on the popcorn.

Chocolate -You can use a combination of dark and white chocolate, as I have done (like the store-bought Gaytime popcorn mix), or just one or the other.
Use a chocolate purchased from the baking aisle rather than eating chocolate. Baking chocolate is purpose-made for melting and cooking with, whereas eating chocolate is actually often designed specifically so it doesn’t melt when warm! I typically use “melts” for melting and chocolate chips for things like chocolate chip cookies as they are designed to hold their shape when cookies are baked.
For those of you in the US, semi-sweet chocolate chips is perfect.
Plain biscuits – A signature part of Golden Gaytime Popcorn is the sprinkling of crushed biscuits on the popcorn. The ingredients label specifies that it’s vanilla biscuits. Honestly though, any plain sweet biscuits will work just fine!

Use any plain sweet biscuit

How to make Golden Gaytime Popcorn

Simply make caramel popcorn then finish with a drizzle of chocolate and sprinkle of biscuit crumbs. It will stay crisp and fresh for at least a week – I’m sure it will last for longer (caramel popcorn lasts for weeks). But every test batch I made mysteriously disappeared before I could finish testing the shelf life!!

1. Pop popcorn

Pop your popcorn kernels using your method of choice – stove or popcorn maker, if you have one (I do, but for some reason digging it out of the back of the cupboard seems like more effort than cooking the popcorn on the stove).

Here’s how to cook popcorn on the stove.

Test kernels – Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid.
Shake! Once the popcorn starts popping in earnest, shake the pot gently once. Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl.

To make the caramel melt butter in a saucepaan over medium heat. Add sugar, corn syrup and salt. Stir until just combined.
Simmer – When it starts to bubble, simmer for 4 minutes – DO NOT STIR! This may cause the sugar to crystallise so you won’t end up with a smooth caramel.
Baking soda “foamy” – Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume. This is what makes the caramel coat the popcorn evenly. Without the baking soda, you end up with thick heavy globs of caramel on the popcorn and it’s impossible to toss.
Coat popcorn – Quickly pour the foamy caramel straight over the popcorn and toss to coat the popcorn as best you can until the caramel cools and starts to harden.

Bake for 45 minutes, tossing every 10 minutes or so. The caramel will remelt for the first 2-3 tosses so it coats the popcorn more evenly.
REMINDER: If using glucose instead of corn syrup, bake for an extra 15 minutes.
Cool – Remove from oven, leave to cool on the tray for 20 minutes so the caramel hardens. Then break up the popcorn – no need to be too pedantic, clumps are great!

Gaytime the popcorn!

OK, so time to transform our caramel popcorn into Gaytime Popcorn! Here’s how:

Bash the biscuits into crumbs either in a ziplock bag or using a mortar and pestle.
Melt the chocolate in the microwave (I use this) or bain-marie (bowl set over simmering water).
Transfer the melted chocolate into a piping bag. This makes it easier to get even coverage and zig-zag chocolate drizzles like you get with the store bought Gaytime popcorn. But if you prefer, you can just use a spoon for drizzling.
Ready for drizzling!
Drizzle the chocolate all over the popcorn in whatever pattern you prefer. There are no rules! Except – aim for even coverage. Nobody wants to be the unlucky person who gets a handful of chocolate-less popcorn!
Sprinkle the popcorn with the biscuit crumbs while the chocolate is still wet. The biscuits will stick to the chocolate part only, and it kind of sticks in concentrated (albeit small) patches so you can taste it a little better. I preferred this method rather than sprinkling it on the caramel popcorn whilst in the oven (the crumbs kind of got lost).
Once the chocolate sets – I speed things up by popping the trays in the fridge for 15 minutes – it’s ready to dive in!!

Storage

In theory, Gaytime Popcorn should stay fresh and crisp as long as Caramel Popcorn which has an excellent shelf life of several weeks.

Test batches made it to around the 1 week mark successfully before mysteriously disappearing. So I can’t say for sure, but I’m confident it should last for at least 2 weeks. Just make sure it is stored in an airtight container in a cool and dry place. If moisture gets in and/or it’s hot and humid, the caramel coating will get sticky and chewy so it gets stuck in your teeth.

This was a jar intended for gifting. It never got gifted. 🤭

REPORT CARD: Homemade is 68% cheaper!!

I boldly stated when I started on the Gaytime Popcorn Project that I believed I could make it for 80% less than store-bought.

We’ve run the numbers and the results are in.

One batch costs $8.96 to make which equates to 5 packets of store bought Gaytime Popcorn which costs $28.75 ($5.75 per packet). That’s a 68% saving!

So, I was 12% off. But still. I would never spend $28.75 for 5 packets of Gaytime. But I would spend $8.96 to make a batch of this any day of the week – and twice for movie night! – Nagi x

Watch how to make it

Golden Gaytime Popcorn – copycat recipe!

Recipe video above. I love Golden Gaytime Popcorn. But it's expensive. So I decided to create a homemade version – with a 68% saving! It costs $8.96 to make this recipe which equates to 5 packets of Gaytime Popcorn which costs $28.75 ($5.75 per packet).

After inspecting the packet ingredients, it's just caramel popcorn drizzled with chocolate and sprinkled with biscuits crumbs. Easy!

One batch makes 780g / 28oz, 12 cups = 5 packets of store-bought Golden Gaytime popcorn.

Course Dessert, Sweet

Cuisine Western

Keyword caramel corn, Caramel popcorn, food gift ideas, golden gaytime popcorn

Prep Time 15 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Servings cups

Calories 339cal

Author Nagi | RecipeTin Eats

Cost $9

Ingredients

For the popcorn

1/4 cup vegetable oil (not required if air popping with a popcorn maker)
1/2 cup popping corn

For the caramel

100g / 7 tbsp unsalted butter
1 cup brown sugar , tightly packed cup
1/2 cup light corn syrup (sub glucose, Note 1)
1/2 tsp cooking/ kosher salt
2 tsp toffee or caramel essence OR 1 tsp vanilla (substitute) (Note 2)
1/2 tsp baking soda (bi-carb) (Note 3)

Golden Gaytime Finishes

1 1/4 cups dark or white chocolate melts or chips (US: semi-sweet chips), I used ~25% white and 75% dark (Note 4)
4 plain sweet biscuits (like Marie Crackers) (Note 5)

Cups – Metric

Instructions

Popcorn

Test oil – Heat oil in a large pot over medium heat. Add a few pieces of popcorn and wait until it pops, then quickly remove.
Pop – Add remaining popcorn, elevate off stove to shake and spread corn out evenly. Cover with a lid. Once the popcorn starts popping in earnest, shake the pot gently once. Then crack the lid a tiny bit – let's steam escape for crisper popcorn.
Remove from heat when the popping stops (when you can count to 3 between pops) and transfer to a (very!) large bowl.

Caramel:

Preheat oven to 110°C/230°F (both fan and standard ovens).
Combine – Melt butter in a saucepaan over medium heat. Add sugar, corn syrup and salt. Stir until just combined.
Simmer – When it starts to bubble, simmer for 4 minutes – DO NOT STIR!
Baking soda "foamy" – Remove from heat then quickly whisk in vanilla and baking soda. When you stop whisking, the caramel will foam and increase in volume.
Coat popcorn – Quickly pour straight over popcorn, toss until caramel cools and starts to harden.

Baking to crisp caramel coating:

Spread popcorn on 2 large paper lined baking trays.
Bake for 45 minutes, tossing every 10 minutes or so. Caramel will remelt for the first 2-3 tosses – tossing coats popcorn more evenly with caramel. (If using glucose, bake further 15 minutes).
Cool – Remove from oven, leave to cool on the tray for 20 minutes. Then break up the popcorn – no need to be too pedantic, clumps are great!

Drizzle and crumbs

Crumbs – Place biscuits in a ziplock bag and bash into crumbs.
Melt chocolate – Place chocolate in a heatproof bowl and microwave in 30 second increments on high, stirring in between, until melted and smooth – about 1 1/2 minutes. (If doing a small amount of white chocolate, reduce to 20 second increments).
Chocolate piping bags – Transfer chocolate into a piping bag. Use scissors to snip a small opening at the tip.
Drizzle & crumb – Push the popcorn together but in a single layer. Drizzle criss-cross (or any pattern!) all over the popcorn. Sprinkle with biscuits crumbs while the chocolate is wet so it sticks.
Fridge – Refrigerate for 15 minutes until the chocolate is form. Gently break popcorn into pieces. EAT!
Store in an airtight container in a cool place. Stays crisp for at least a week. Our test batches never lasted any longer!

Notes

1. Corn Syrup stabilises the caramel to ensure sugar crystallisation doesn’t occur, plus makes it extra crisp and shiny. Common grocery item in the US and Canada ! Can be purchased online in Australia from USAFoods.com.au (here) and Amazon.

Glucose is a perfect substitute for corn syrup which is available in Australian supermarkets (baking aisle, clear thick syrup with honey consistency). Just a little harder to measure out because it’s so thick. However, the popcorn needs to be baked for 15 minutes longer (because glucose as higher water content).

2. Toffee or caramel essence – Store bought Gaytime has a stronger albeit more artificial caramel flavour than homemade. To replicate this, use a caramel or toffee essence. Otherwise, just stick with vanilla like normal caramel popcorn!

3. Baking soda/bi-carb – This makes the caramel coating become sort of foamy and increase in volume when you whisk it in. Helps with even coverage on the popcorn. Without, you end up with big globs of caramel.

4. Chocolate – Store bought Gaytime popcorn has ~50/50 white and dark chocolate drizzles. And rather skimpy at that! This homemade version is much more generous with the chocolate.

Use any mix of dark and white chocolate you want. I used about 25% white chocolate and 75% dark chocolate.

5. Biscuits – Any plain sweet biscuits will work here. Just something to sprinkle on the popcorn. The Gaytime Popcorn ingredients just lists “vanilla biscuits” for the crumbs used!

6. Storage – stays 100% crisp and fresh at least 1 week, probably more (caramel popcorn lasts 2 to 3 weeks). Be sure to keep it in an airtight container in a cool dry place. If it’s super hot and humid, fridge is best.

Nutrition per serving assuming 12 servings. It’s not diet food!

Nutrition

Life of Dozer

I promise Dozer, there is nothing going on in here that would be of interest to you…..😂

The post Golden Gaytime popcorn (copycat) appeared first on RecipeTin Eats.

Bursty Tomato Burrata Salad

Nagi — Wed, 19 Jul 2023 06:00:00 +0000

My favourite burrata recipe – Bursty Tomato Burrata Salad. Juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto, swish of olive oil and crusty bread. Simple, luscious, rustic perfection. A gorgeous appetiser or light meal that’s not too expensive to make.

This is my favourite burrata recipe

Burrata seems to be all the rage these days, on the menu of just about every trendy restaurant. That strange looking wobbly white ball of cheese with a molten centre that oozes out when you cut into it, there is no other cheese like it. (Is there??)

The name burrata is linked to the Italian word for butter, which hints at the rich and creamy taste of burrata. With a cheese this good yet not that expensive to buy, you can make something really special with very little effort and modest cost.

For me, juicy, bursty roasted cherry tomatoes served warm with a plump burrata ball plonked on top and a side of warm bread is just about as good as food gets. It’s on the table in 15 minutes, costs around $15, and it’s always a hit. Always!

What is burrata?

Burrata is an Italian fresh cheese. It is essentially a ball of fresh mozzarella filled with cream. The outside shell is stretchy and curdy like mozzarella while the inside is soft and creamy, and oozes out when you cut into the ball. It’s rich and intensely milky in taste, yet somehow fresh and delicate at the same time. The flavour is actually pretty mild, like fresh mozzarella. It’s not salty or heavily flavoured like an aged brie or cheddar.

Burrata is sold in water in tubs for protection

Burst tomato burrata salad

Originating from the Puglia region of Italy, it’s made from cow milk (sometimes buffalo milk) and is so delicate it comes in water in tubs.

Not to be confused with fresh mozzarella or bocconcini (also sold in water in tubs) which are not oozy inside.

How to eat burrata – Burrata is eaten as is ie. no cooking. To me, because of the mild flavour, burrata is more about what you serve with it rather than the cheese itself. You need to add flavour and salt, and treat burrata almost like cream that makes a sauce. You’d never just dump just cream on a pasta, right? Need to add salt and flavourings. Bacon! Chicken! Parmesan!

How it’s used in dishes – Plonked on pastas, salads and toasts, as well as served plain with just a drizzle of olive oil and grilled bread on the side. Think of it as an instant sauce!

Today’s recipe is a burrata salad – and it’s my favourite way to use burrata in a dish.

Note: Not all burrata is created equal!

Good burrata will have a creamy centre that oozes out when you cut into it and have a beautiful luscious mouthfeel. Lesser quality burrata will not ooze properly.

My go-to brand is Paesanella. It’s a local Australian brand fairly widely available these days here in Australian grocery stores and fresh produces stores. You can find even better ones at (good) Italian / cheese delis from artisan small batch producers.

Ingredients in Bursty Tomato Burrata Salad

Finishing with dollops of pesto takes this over the top. Taste wise – and also looks. Love how it turns the juices green!

But it’s still worth making even without. If basil is either extortionately expensive or a rummage in the freezer for leftover pesto is unsuccessful, I still make this though I do add something else to compensate, like dried herbs with the roasted tomatoes. I’ve popped some suggestions in the recipe card for pesto alternatives.

Burrata and (semi-optional) pesto

Burrata – See box above for information about burrata. No preparation is need to use it, just drain the liquid and use as is. However, just emphasising my recommendation to get a good one. If it doesn’t ooze, frankly, you may as well just get ricotta! My go-to brand is Paesanella which is available at some large grocery stores and fresh produce stores. Else, Italian / cheese delis.
Pesto – As noted above the photo, recommended for my favourite version of this dish but I still make it without. Use homemade pesto (freezes so great!) or a good store-bought.
Fresh basil – For sprinkling. As with with pesto comments, highly recommended but still worth making without.

The burst tomatoes and sauce

Here’s what you need for the sauce and burst tomatoes. Which, in case you hadn’t gathered yet, is just a cute name for roasted cherry tomatoes – because they go wrinkly and soft, ready to “burst” at a touch!

Cherry or grape tomatoes – 500g/1lb, about 4 cups in total, 2 standard Australian punnets. Because we are roasting them, they are delicious even when they are not in their summer prime. But imagine how good this dish is when cherry tomatoes are at their sweetest!
Eschalot (US: Shallot) – Also known as French onions and called “shallots” in the US. They are like baby onions, but with purple-skinned flesh. Not to be confused with what some people in Australia call “shallots”, ie. the long green onions. More delicate and not as sharp as ordinary onions so you don’t end up with giant lumps of onion with the tomatoes. Substitute with a garlic clove, finely minced white part of green onions, or finely shaved red onion.
Sherry vinegar – A little drizzle of vinegar to cut through all the olive oil and rich cheese really lifts this dish, I find. Use any clear(ish) vinegar that’s not as sharp as plain white vinegar. eg. like white wine vinegar, red wine or apple cider vinegar.
Standard olive oil – For roasting the tomatoes. No need to use your good stuff for cooking.
GOOD extra virgin olive oil – For drizzling over the dish at the end! This is what you use your good stuff for. Better flavour, richer colour!

How to make Bursty Tomato Burrata Salad

The tomatoes only take 10 minutes in the oven to become softened and a bit wrinkly but still holding their shape. The perfect state of almost-bursting (we want most of the actual bursting to happen in our mouth!).

Bake 10 minutes – Toss the tomatoes with olive oil, salt, pepper and the eshallots (US: shallots). Spread on a tray and bake for 10 minutes at 200°C/400°F (180°C fan) until the tomatoes are softened, some are wrinkly, but they are all still holding their shape and not collapsed into mush.
Vinegar – Gently push the tomatoes to one side of the tray (so they are bunched up together) and drizzle with the vinegar.
Transfer – Then gently transfer the tomatoes to a serving plate, in a single layer.

How to handle the burrata:

Now, burrata time! Nothing needs to be done to prepare it, we use it straight out of the tub.

GENTLY drain the liquid out of the burrata tub.
GENTLY roll the burrata out of the tub into your hand.
GENTLY place the burrata on top of the tomatoes.
Dollop pesto randomly across the tomatoes – I also do some on the burrata. Why not?

Do you see a theme in the instructions here? 😂 Burratas are delicate – the mozzarella shell is thin and barely holding in that molten creamy good inside. Fairy fingers are essential here to avoid a burrata explosion in your hands. Not fun, my friends! (Says the girl who did it just 2 days ago).

Finish with a swish of olive oil and sprinkle of fresh basil laves. Then serve your colourful bright burrata salad with a side of crusty bread!
Nominate a lucky person to break into the burrata to let the molten centre come oozing out. Let that creamy centre run everywhere, mingling with the tomato juices and the pesto…you’re imagining it, right???
Here’s your masterpiece before everyone gets stuck in. A glorious plate of rustic perfection!

And here it is, 5 seconds later.

Honestly, for a burrata plate this big which would easily serve 2 if not 3 people for lunch, I’d expect to pay upwards of $30 at a trendy bistro – plus bread which they’d probably charge another $10 for.

All the ingredients here cost me around $15, bearing in mind you only use about 1/4 of a full batch of pesto (it freezes perfectly).

Colourful, bright food that’s made for sharing, perfectly imperfect delicious mess. This is 100% my kind of food! – Nagi x

Watch how to make it

Bursty Tomato Burrata Salad

Recipe video above. My favourite burrata recipe – Bursty Tomato Burrata Salad. Juicy roasted cherry tomatoes, creamy burrata cheese, dollops of pesto, swish of olive oil and crusty bread. Simple, luscious, rustic perfection. Gorgeous appetiser or light meal that's not too expensive to make.

Finishing with pesto takes this over the top but it's still worth making even without. But whatever you do, don't forget bread for mopping!

Course Appetiser, Light Meal, Starter

Cuisine Italian, Western

Keyword burrata cheese, burrata recipe, burrata salad

Prep Time 10 minutes

Cook Time 10 minutes

Servings – 6 as a starter

Calories 305cal

Author Nagi

Ingredients

200g/ 6 oz x 1 fresh burrata cheese (Aus: Paesanella is my go-to, Note 1)
1/4 cup basil pesto , preferably homemade, recommended but not essential (Note 2)

Roasted tomato:

500g/ 1 lb (4 cups) cherry or grape tomatoes
2 tbsp extra virgin olive oil
2 tbsp eschalot , finely chopped (US: shallot), ~1/2 small (Note 3 subs)
1/2 tsp cooking/kosher salt
1/4 tsp black pepper
2 tsp sherry vinegar (or apple cider or red wine vinegar)

Serving:

1/2 tsp salt flakes (or half the quantity for cooking/kosher salt) (Note 4)
1 tbsp extra virgin olive oil , a good one is best, for finishing
Few fresh basil leaves , for sprinkling (Note 2)
Warmed crusty bread , for mopping

Instructions

De-chill – Take the burrata out of the fridge and leave on the counter for 30 minutes, to take the fridge-chill out of it. Keep it in the water in the tub.

Roasted tomatoes:

Preheat oven to 200°C/400°F (180°C fan).
Roast 10 min – Toss the cherry tomatoes with the olive oil, eschalot, salt and pepper (in a bowl, or on a tray). Spread on a tray. Roast 10 minutes until softened but not collapsing.
Vinegar – Gently push the tomatoes to one end of the tray. Drizzle over vinegar. No need to mix.

Assembling:

Tomatoes – Carefully transfer tomatoes to a plate, spreading them out in a single layer.
Burrata – Gently (GENTLY!!) drain the water out of the tub and roll the burrata out into your hand. Place a burrata on top of tomatoes.
Finish – Drizzle the 1 tablespoon of good extra virgin olive oil all over the plate. Dollop pesto randomly all over. Sprinkle with salt flakes and basil.
Serve with crusty bread on the side!
Eating!
Nominate a person to do the cutting honours. Break into the burrata with a serving spoon. Let the centre ooze out. Make sure you scoop up a bit of everything, pile onto bread and eat! Don't forget to mop the plate clean. The juices are the best part.

Notes

1. Burrata – wobbly ball of Italian cheese with a thin mozzarella shell and a creamy centre that oozes out when you cut into it. Creamy mouthfeel with a pretty mild flavour like mozzarella – it’s more about what you serve it with. Burst roast tomatoes with a good swish of olive oil and nice sprinkle of salt is an excellent pairing. If you add pesto, it takes it over the top!

FIND IT in the fridge section of most grocery stores these days, sold in tubs, the burrata is in water. My go-to brand is Paesanella which is widely accessible these days, ~$6.

Not to be confused with fresh mozzarella or bocconcini, they are not oozy inside.

Not all burratas are created equal. Good ones have an oozy centre. Cheap ones do not!

2. Pesto – As per Note 1, this recipe is excellent even without pesto. With pesto, it is even better! Same with basil leaves.

If skipping the pesto, sprinkle the roasted tomatoes with a good amount of finely sliced basil. No fresh basil? Roast the tomatoes with 1/2 tsp of dried herbs (Italian mix, or oregano). YUM!

3. Eschalots (called shallots in the US) are the baby onions that are more delicate and not as harsh as ordinary onions. Sub with red onion, the white part of green onions, or 1 large garlic clove finely minced.

4. Sea salt flakes – a posher flaky type of salt which is a good finishing salt. Just more delicate, lighter spreading of salt across dishes. Because of the shape, 1/2 tsp salt flakes = 1/4 tsp salt grains. So if you don’t have flakes, use half the amount.

Leftovers will keep for a couple of days but this is a dish best eaten freshly made. To take it somewhere, keep all the components separate and serve the tomatoes at room temp (never cold!). See pesto recipe for storage tips so it doesn’t go brown.

Nutrition per serving assuming 4 servings.

Nutrition

Life of Dozer

Overseeing the shooting of today’s recipe. He had useful suggestions for styling (they involved burrata and bread and his mouth).

The post Bursty Tomato Burrata Salad appeared first on RecipeTin Eats.

Sizzling Ginger Steamed Fish

Nagi — Mon, 17 Jul 2023 06:00:00 +0000

Sizzling Ginger Steamed Fish – named as such because the ginger and green onion topping sizzles dramatically when you pour hot oil over oven steamed fish! An incredibly simple way to make a healthy fish recipe a whole lot more exciting with fresh Asian flavours.

Sizzling Ginger Steamed Fish

Does anybody jump up and down with excitement at the thought of steamed fish for dinner? Healthy , yes. But also….kinda bland….

I know, I know, I really need to grow up. I can already see my mother rolling her eyes when she reads this. 😂

However, today’s Sizzling Ginger Fish is a steamed fish recipe I DO get excited about!

It’s a simpler version of a Cantonese dish where a whole fish is steamed, drizzled with soy sauce then hot oil is poured over a green onion and ginger topping which makes it sizzle dramatically. If you’re a whole fish kind of person (and every chef will tell you it’s the best way to cook fish) here’s my recipe, pictured below.

Traditional Cantonese whole Sizzling Ginger Fish which today’s recipe is based

Traditional whole steamed ginger shallot fish

Today, I’m sharing an easier version. Same flavours and the same dramatic sizzling (I was never going to give that up!). Except we’re using fish fillets and steaming them in the oven inside foil packets. Which means – less washing up. Excellent!

That dramatic hot oil sizzle!

The key step in this recipe is the hot oil drizzle. Just 1 tablespoon per fillet, and 3 important things happen:

the hot oil semi-cooks the green onion and ginger which also flavours the oil itself;
it gently sears the surface of the fish; and
the oil runs off the fish into the foil boat to mingle with the soy sauce, sesame oil, cooking sake and fish juices to create an extraordinarily tasty sauce.

Excessive squidging of every bite of fish in that tasty sauce is not only strongly encouraged, it’s an essential part of the eating experience!

Ingredients in Sizzling Ginger Steamed Fish

Here’s what you need to make this.

Best fish

Fish type and shape – More delicate white fish fillets, skinless. Thin fillets recommended, around 1.5cm / 2/3″ thick (at the thickest point), for better sizzling surface area to fish ratio. The recipe does work fine with thicker fillets but the bake time will be longer than the 12 minutes per the recipe.

Great fish for this recipe – barramundi, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, John Dory, silver dory, gummy shark (flake). I think salmon and trout are a little too strong flavoured – though the recipe will work fine.

Meatier, firmer fish like ling and monkfish work fine but personally for this dish, I think it’s better with slightly softer white fish fillets (better sauce dispersion throughout flakes).

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thinner cuts!

Frozen fish works just fine, thaw then pat dry well before using.

Fish to avoid

I recommend avoiding:

Fish that dry out easily when cooked – Like swordfish, tuna, bonito, kingfish, marlin, mackerel. Unless you’re extremely careful they can become dry inside so are very prone to overcooking in the oven. I feel these fish are (mostly) better in raw/rare form such as Ceviche, Poke Bowls, Tartare (also see Tuna Steak);
Oily, “fishy” fish – Like mullet and sardines (try this recipe for sardines!).

The sizzling sauce & toppings

The sesame oil, soy and cooking sake are the seasonings. The ginger and green onion are the fresh aromatics, the red chilli is for colour and a hint of warmth (entirely optional). The oil creates the sizzle – when poured over the ginger and green onion!

Cooking sake – This is Japanese sake intended for cooking purposes (not pleasant to drink). Like Chinese cooking wine, white and red wine used in Western cooking, it adds a touch of depth of flavour that you can really only get from alcohol.
Find it in the Asian aisle of large grocery stores, and Asian stores. If you can’t consume alcohol, just leave it out.
Soy sauce – Use light or all-purpose soy sauce. Do not use dark soy sauce, too intense!
Sesame oil (toasted) – Use toasted sesame oil which is brown and has more flavour than untoasted (which is yellow). Default sesame oil sold in Australia is toasted, untoasted is harder to find.
Peanut oil – Or any other neutral flavoured oil.
Ginger – Fresh ginger, julienned finely (ie very fine batons) so they partially cook when the hot oil is poured over!
Green onion – The green part only, finely sliced on the diagonal. We only use the green part because it’s more delicate so it too partially cooks when the hot oil is poured over.
Red chilli is for visual purposes mainly and a touch of warm spice (large chillies are not that spicy). Feel free to omit.

How to make Sizzling Ginger Fish

Foil packets serve a double purpose – all the moisture is locked inside as the fish steams gently, plus minimal washing up!

Season fish – Place a ~25cm/10″ sheet of foil on a work surface and top with a piece of paper that is slightly smaller, as pictured. Put the fish on the paper, sprinkle each side with a pinch of salt and pepper then drizzle the top only with the cooking sake.
Paper packet – Wrap the fish up in the paper first, folding the seams to seal. No need to be a present-wrapping master here, just as long as it’s mostly sealed to keep in the steam!
Foil packet – Then wrap the paper packet up with the foil.
Bake – Place the foil packets on a tray and bake for 12 minutes at 200°C/400°F (180°C fan) or until the internal temperature is 55°C/130°F. I pierce thermometer through foil. If you don’t have a thermometer, just open the packet and ensure the fish flesh flakes.
12 minutes?! Is that long enough? Yes it is, if you have a fairly thin fillet around 1.7cm / 2/3″ thick that weighs 180g/6 oz. Thin fish cooks fast when enclosed!

Rest 3 minutes – Remove fish from the tray and put on dinner plates. Open the packets – careful of hot steam! Scrunch/fold down the sides to form a sauce-catching moat around the fish. Leave to rest for 3 minutes while you heat the oil.
Heat oil – Put the oil in a small saucepan or skillet on medium high. Heat the oil up – it will take less than a minute. You don’t need it so hot the oil is smoking. Just hold your hand above the oil and you will feel the heat. Also, oil gets thinner when hot.
Fish toppings – Pile the green onion, ginger and chilli (if using) on each fish. Drizzle over the soy and sesame oil.
Sizzle! Pour the hot oil over the toppings. True to it’s name, it will bubble and sizzle dramatically! As described earlier, the oil cooks / is flavoured by the green onion and ginger and it gently sears the surface of the fish. Then when it settles in the foil boat it mixes up with the soy sauce, sesame oil, cooking sake and fish juices to form part of a tasty sauce that you squidge every bite of fish in.
Now – time to dig in!

Matters of eating Sizzling Ginger Fish

Sizzling Ginger Fish is designed to be eaten out of the foil boat. The idea is that the foil boat holds all the sauce in, and as you break off the tender flakes of fish, you swish it around in the sauce before eating it.

Plus, if you’ve used a good juicy piece of fish, you should actually have plenty of sauce to use for dressing up a bowl of rice on the side to fill out your meal. Add a bowl of instant miso soup (THERE IS NO SHAME) and you’ve got a brilliantly effortless, healthy dinner that’s something a little bit different to the usual.

And look at that! Hardly any dishes to wash up. You kitchen goddess, you. (Or god) – Nagi x

Watch how to make it

Sizzling ginger steamed fish

Recipe video above. Named as such because the ginger and green onion topping sizzles dramatically when you pour hot oil over oven steamed fish! An incredibly simple way to make a healthy steamed fish recipe a whole lot more exciting with fresh Asian flavours.

Squidge every bite of fish very well in the sauce before eating. The sauce is really tasty – it will surprise you.

Course Light mains, Main

Cuisine Asian

Keyword ginger fish, ginger shallot fish, steamed fish

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings

Calories 343cal

Author Nagi

Ingredients

2 x 180g/ 6 oz thinnish white fish fillet , skinless (~1.5 cm/ 2/3" thick) (Note 1)
1 tsp cooking sake (sub mirin, Chinese cooking wine, dry sherry) (Note 2)
Small pinch salt
Small pinch white pepper (sub black)

TOPPING (divide between 2 fish):

1/2 cup green onion , green part only, finely sliced on diagonal (Note 3)
2 tbsp ginger , finely julienned (Note 3)
1 tbsp large red chilli , deseeded finely julienned on diagonal, optional (Note 4)

SAUCE (divide between 2 fish):

2 tsp light soy sauce , or all-purpose soy (Note 5)
2 tsp sesame oil , toasted
2 tbsp peanut oil (or veg, canola, grapeseed)

Instructions

Preheat oven to 200°C/400°F (180°C fan).
Prepare parcel – Place a 2 x 25cm / 10" piece of foil on a work surface. Top with a piece of parchment/baking paper slightly smaller. Place fish on paper.
Season fish & wrap – Sprinkle each side of the fish with a SMALL pinch of salt and pepper. Drizzle the top of each fish with 1/2 tsp sake. Form a parcel – make a parcel with the paper first, then the foil. (See video or step photos).
Bake – Place parcels on a tray. Bake for 12 minutes or until the internal temperature is 55°C/130°F (I pierce thermometer through foil) or the fish flesh flakes (open to check). Thin fish cooks fast when enclosed!
Rest 3 min – Put each parcel on a plate and unwrap, folding down the sides to create a “boat” that will catch the sauce that you can squidge the fish in. Rest for 3 minutes – heat the oil while it rests.
Heat oil until hot in a tiny saucepan or small pan over medium heat.
Sizzle! Top the fish with green onion, ginger and chilli. Drizzle with soy and sesame oil. Pour oil all over the green onion and ginger – it will sizzle dramatically!
Serve immediately. Eat fish out of foil, squidging the flaky pieces well in the sauce before eating. See post for what I served it with!

Notes

1. Fish – Try to use a thinnish piece of fish for a better ratio of sizzling surface area to flesh. Recipe works just fine for thick fillets too (longer bake time) but I really prefer thinner fillets.

Great fish for this recipe: barramundi, snapper, basa, jewfish, blue eye cod (trevalla), tilapia, cod, halibut, pollock, hake, John Dory, silver dory, gummy shark (flake). Think salmon and trout flavours are a little too strong – though the recipe will work fine. See Ingredients section in post for more information on fish types / what to avoid.

Remember, the shape of fish means that you get thick cuts from the main body as well as thin cuts from towards the tail. Opt for the thinner cuts!

Frozen fish works just fine, thaw then pat dry well before using.

2. Cooking sake – Get this in the Asia aisle of large grocery stores, and Asian stores. Adds a touch of extra flavour you can really only get from cooking alcohol. If you can’t consume alcohol, just leave it out.

3. Measuring – I know it’s hard to measure these by cups, they are approximations only. Better to go over rather than under – especially the ginger. Go by eye!

4. Red chilli is for visual purposes mainly and a touch of warm spice (large chillies are not that spicy). Feel free to omit.

5. Soy sauce – Do not use dark soy sauce, too intense!

Nutrition

Life of Dozer

Dozer had a very special guest over on the weekend to make lunch for him – Andy Hearnden (“Andy Cooks”), a professional chef turned social media “mega-star” who has lots and lots of followers on social media (as in, 12 million or so across various platforms!)

Dozer choosing what he wants for lunch out of Andy’s new cookbook. We are under the table for a reason….we made a fun video!

I don’t ordinarily connect or network with “big” social media influencers because I’m so focussed on sharing recipes here on my website rather than worrying about social media. Can’t do it all! Andy is the first such-person whose message I have responded to. Because despite the insane social media following he has, he’s so normal, humble, down to earth and we have very similar taste in food.

We had a fun day sharing war stories of making a living in the online world, the experience of making a cookbook (he just launched his debut cookbook!) and we also filmed a video together that Dozer stars in! I look forward to sharing it with you.

Lunch is up for Dozer!

Andy cooking with Chef JB.

The post Sizzling Ginger Steamed Fish appeared first on RecipeTin Eats.

Hot chocolate fudge cake

Nagi — Fri, 14 Jul 2023 06:00:00 +0000

Hot Chocolate Fudge Cake – think of this as a sliceable version of Chocolate Self Saucing Pudding – with a LOT more chocolate fudge sauce! The perfect cosy dessert for cool winter days that’s easy to make.

The chocolate cake of your dreams…

I know this is a great dessert for sweater weather. But holy moly. It’s so good, I’ll wager that after you’ve made it once, you’ll make it over and over again regardless of the weather.

Let me paint the picture for you. A warm slice of soft chocolate cake, moist in a way that cakes can only be when warm. A scoop of melty vanilla ice cream on top.

Then you douse – douse, my friends! – with hot chocolate fudge sauce. The ice cream starts to melt, and you get beautiful swirls of chocolate with white streaks pooling around your cake. You dig in with a spoon, getting a big scoop of cake soaked with the chocolate sauce and melted ice cream, and that first bite, that first glorious bite…..

Knees. WEAK.

The hot chocolate fudge sauce for this cake

This fudgy chocolate cake is served hot

Did I mention how easy this Hot Chocolate Fudge Cake is to me? The batter is made in a single bowl with a wooden spoon. And that fudge sauce is 2 ingredients – just cream and chocolate.

Ingredients in Hot Chocolate Fudge Cake

Here’s what you need to make this winter dessert. The recipe is based on my classic Chocolate Cake, with some minor adjustments to make it suitable for serving hot as a single layer, unfrosted cake.

Dry ingredients for the warm chocolate cake

Flour – Just plain / all-purpose flour. Self raising flour will also work but the cake crumb is not as soft. (Skip the baking soda and baking powder if you use self-raising flour).
Baking soda (bi-carb) and baking powder, or use more of either – Both of these makes cakes, muffins etc rise but work differently depending on what you’re making. Baking soda is also ~3x stronger than baking powder. I like using a combination of the two for this cake for a lovely tender crumb and nice shape to the surface of the cake. However, if you only have one or the other, you can use more of what you have. See recipe notes for quantities.
Cocoa powder – Just plain cocoa powder, unsweetened. Not dutch processed – though you can use it if you’ve got this more expensive, more intense type.
White sugar – Use caster sugar / superfine sugar if you’ve got it, because it’s finer so you can be confident it dissolves easily. Else ordinary white sugar / granulated sugar works ok too.
Salt – Just a pinch brings out the flavours in this cake, especially the chocolate. Fairly standard baking practice for me these days, adding a touch of salt for this purpose!

Wet ingredients

And here are the wet ingredients in this cake:

Melted butter AND oil – Butter adds flavour into this cake while oil keeps the crumb fresh and moist for longer. Using both gives us the best of both worlds!
Egg – 1 large egg which means an egg that is sold in cartons labelled “large eggs” which is an industry standard. It is also best to be at room temperature – see this post for a quick way to do this.
Vanilla – For flavour, which compliments the chocolate.
Boiling water – Using hot rather than cold water makes the cocoa flavour “bloom” so the cake tastes more chocolatey. You’ll smell the chocolate the moment the hot water mixes into the batter!

No coffee? Some chocolate cakes include a touch of coffee which brings out the chocolate flavour. I tried it but it didn’t add anything to this cake because you get so much chocolate flavour from the hot fudge sauce!

Hot chocolate fudge sauce

Fudge sauce comes in many forms – some made with cocoa powder and evaporated milk, some with melted chocolate, some a combination of the two. The hot fudge sauce for this cake is the most luxurious of its kind – pourable chocolate ganache that’s made with just chocolate and cream.

The ratio of chocolate to cream is 1:1 for ganache. However, as I want the sauce to be slightly thicker when warm, I’ve increased the chocolate slightly so it’s 1/ 1/4 cups of chocolate (200g) to 1 cup / 250ml of cream.

Dark chocolate – I use standard baking dark chocolate melts or chips (US: semi-sweet chocolate chips). You can also use chopped 50 – 70% dark chocolate (Lindt is my favourite).
Chocolate melts are just a type of chocolate chips that is available here in Australia. It comes in a disc shape and is designed to melt easily and smoothly. Whereas chocolate chips, while they can also be used for melting, are designed specifically to hold their shape for your favourite chocolate chip cookies rather than melting into puddles.
Milk and white chocolate – These will work but you will need to reduce the amount of cream slightly else the fudge sauce will be too runny. This is because they are softer than dark chocolate. Fellow baking nerds can read more about this in my Chocolate Ganache recipe!
Cream – Either heavy / thickened cream or pure cream will work here. Full fat essential. Reduced fat doesn’t always mix properly into the chocolate and also the sauce will be too thin.

How to make Hot Chocolate Fudge Cake

Get the cake in the oven first. Then make the chocolate fudge sauce – it will need 20 to 30 minutes to cool a bit to allow it to thicken slightly before using.

1. Making the hot fudge cake

Just mixed up in one bowl with a whisk. No stand-mixer or electric beater required. This is a very forgiving cake. Just be sure to get it in the oven as soon as you mix the batter, don’t leave it lying around.

Mix Dry – Whisk the Dry ingredients in a large bowl.
Add Wet – Add the Wet ingredients, except the boiling water, into the same bowl.
Whisk until combined. Then whisk the boiling water in. The batter will be pretty thin – not as thin as the Chocolate Cake on which this recipe is based, but still pretty thin.
Pour the batter into a lined 20cm/8″ pan. It’s best not to use a springform pan to avoid any chance of batter leakage – because as noted above, the batter is fairly thin.

Bake for 40 minutes at 180°C/350°F (160°C fan) or until a toothpick inserted into the centre comes out clean or nearly clean. Remember, we’re making a hot fudge cake here, so it’s fine if the centre is slightly damp!
Cool in the pan for 10 minutes. Then turn it out and let it cool for just another 10 minutes before slicing to serve. Don’t worry, the cake will still be lovely and warm! We just want to rest the cake a bit before slicing. Hot cake is very delicate!

2. Making the hot fudge sauce

While it’s tempting to just put both cold cream and chocolate in a bowl and microwave to melt, this can lead to the chocolate seizing so you end up with a lumpy mess in your hands. Yep, speaking from first hand experience here! Make ganache properly – by pouring hot cream over the chocolate and leaving it to melt before mixing to combine.

Pour hot cream over chocolate – Heat the cream until steamy and hot using whatever method you choose: saucepan or microwave. Then pour it over the chocolate in a bowl.
Full coverage! Shake the bowl / poke as needed to ensure all the chocolate is submerged.
5 minutes – Cover with a plate and leave for 5 minutes so the cream melts the chocolate.
Mix until the cream and chocolate combine into a glossy chocolate sauce. Be patient – it will happen! If you have little chocolate lumps at the end, just pop it in the microwave for 20 seconds for a heat boost, then mix again.

Cool for 20 minutes to let the sauce thicken slightly. Just leave it in the bowl.
Serving – Give it a mix to make it smooth again. Then pour into serving jugs to let everyone help themselves. (Or, if you’re concerned about portion control, you can serve it!).
Reheating and storage – The chocolate sauce will firm up to a peanut butter consistency when refrigerated but can simply be reheated in the microwave back to perfect pourable consistency. It will keep for at least a week – just bear in mind the shelf life of the cream.

3. Serving the hot fudge cake

To serve this gloriously cosy, decadent hot chocolate cake, cut slices of cake as generous as you want. Put on a plate – or a shallow bowl (for easy chocolate-sauce-melted-ice-cream scooping). Top with a scoop of vanilla ice cream then douse with warm chocolate fudge sauce. Dive in and swoon!!

And 10 seconds later…..

Matters of storage

The cake has an excellent shelf life of 5 to 7 days in the fridge. It won’t go stale thanks to the smidge of oil we’re using, and also because it is intended to serve hot. Any baked good heated up wipes out any trace of staleness!

The fudge sauce can also be kept for at least 7 days, limited only by the shelf life of the cream. Keep it in the fridge – it will firm up to a peanut butter like consistency. Scoop out what you need, then just microwave to re-melt.

And PS, in case you’re concerned, there’s plenty of hot fudge sauce for serving. 2 whole cups, that’s 500 ml. Imagine running out of chocolate sauce! Devastating. – Nagi x

Watch how to make it

Hot Chocolate Fudge Cake

Recipe video above. Think of it as a sliceable version of Chocolate Self Saucing Pudding – with a LOT more chocolate fudge sauce! The perfect cosy dessert for cool winter days that's easy to make.

Course Cake, Dessert

Cuisine Western

Keyword chocolate dessert, easy dessert, hot chocolate fudge cake, winter dessert

Prep Time 15 minutes

Cook Time 40 minutes

Cooling 20 minutes

Servings – 12

Calories 421cal

Author Nagi

Ingredients

Dry:

1 cup plain/all-purpose flour (Note 2)
1/3 cup cocoa powder (unsweetened), sifted (Note 1)30g
3/4 tsp baking powder (Note 2)
3/4 tsp baking soda/bi-carb (sifted if lumpy) (Note 2)
1 cup caster/superfine sugar (sub ordinary white sugar)
1/4 tsp salt

Wet:

1 large egg , at room temperature
1/2 cup milk , full fat, at room temperature
75g / 5 tbsp unsalted butter , melted and cooled slightly
1 tbsp oil (canola, veg or other neutral oil) – keeps cake moist for days
1 tsp vanilla extract
1/2 cup boiling water

Chocolate fudge sauce:

1 cup thickened / heavy cream, or pure cream (not low fat, too thin)
1 1/4 cups dark chocolate melts or chips (US: semi-sweet chips) – or finely chopped 60 – 70% cocoa chocolate block (Note 3)

Serving:

Vanilla ice cream

Cups – Metric

Instructions

Preheat oven to 180°C/350°F (160°C fan). Grease a 20cm/8" cake pan with butter then line with paper.
Whisk Dry ingredients in a large bowl.
Add Wet – Then add all the Wet ingredients EXCEPT the boiling water. Whisk until combined. Then add the boiling water and whisk until smooth. The batter will be pretty thin.
Bake 40 min – Pour into the pan. Bake for 40 minutes or until a skewer inserted into the centre comes out mostly clean – a faint smear of batter isn't a bad thing, we're making a fudge cake here!
Cool in the pan for 10 minutes. Invert onto a plate, then onto a cooling rack or plate right side up. Cool for a further 10 minutes – the cake will still be warm for serving.
Serving – Cut slices of the warm cake. Top with a scoop of ice cream. Douse with fudge sauce – just shy of 1/4 cup per slice (10 slices). Eat and swoon!

Chocolate fudge sauce (makes 2 cups):

Heat cream until hot, just before boiling point, using your method of choice – saucepan or microwave.
Stand 5 min – Put chocolate in bowl. Pour over hot cream. Ensure all chocolate is submerged, then cover with a plate. Leave for 5 minutes.
Mix – Using a whisk or rubber spatula, mix vigorously until the cream and chocolate combine into a silky chocolate sauce.
Cool to thicken for 20 minutes. Give it a stir then pour into a jug for serving!

Notes

1. Cocoa powder – Dutch processed (darker and more expensive) will also work.

2. Baking soda (bi-carb) and baking powder – These both makes cakes rise in different ways depending on the recipe. For the best cake dome and soft crumb, I like using both for this cake. BUT you can use more of either – cake will still be soft and will rise.

– Just baking powder: use 3 teaspoons in total .
– Just baking soda: use 1 teaspoon in total

Self raising flour – Skip both the baking soda and baking powder, switch the plain flour with self raising flour. The crumb won’t rise quite as much but still fluffy and lovely!

3. Chocolate – Use chocolate intended for baking sold in the baking aisle, not eating chocolate (Lindt 70% is the exception). If using a block, chop it finely. Don’t use ordinary eating chocolate – it’s hit and miss. Some will melt fine, others do not. AUSTRALIA: “Melts” are intended for melting so are safest to use. However, chips will melt fine too. US: Semi-sweet chips are perfect for this.

4. Storage – Cake will keep for 5 – 7 days in the fridge (stays moist thanks to a touch of oil). Warm to serve. Fudge sauce will keep for at least a week – factor in the cream shelf life. Firms up in the fridge, just warm to melt. Both the cake and sauce can also be frozen for up to 3 months.

Nutrition per serving, assuming 10 servings and all the sauce is consumed. Excludes ice cream.

Nutrition

Life of Dozer

Busted, helping himself to the bin. He’s so gross! 😝 Probably rebelling because he was deprived of chocolate cake. No chocolate for dogs!

The post Hot chocolate fudge cake appeared first on RecipeTin Eats.