INGREDIENTS

SERVES 1

• 70G BLACKOUT BROWNIE BLEND
• 3 TSBP ALMOND OR COCONUT MILK
• 1 TBSP EXTRA VIRGIN OLIVE OIL

METHOD

1. PLACE 70G OF BLACKOUT BROWNIE BLEND INTO A LARGE MUG.
2. WHISK MILK AND OIL INTO THE BROWNIE BLEND UNTIL WELL COMBINED
3. PLACE MICROWAVE SAFE MUG INTO MICROWAVE
4. COOK FOR 1 MINUTE 30 SECONDS ON HIGH. 
5. TOP WITH ICE CREAM AND ENJOY ALL TO YOURSELF

CHOCOLATE SPONGE

INGREDIENTS:

• 4 EGGS
• 110G RAW CASTER SUGAR
• 90G PLAIN NODO FLOUR
• 30G COCOA POWDER

METHOD:

1. PREHEAT OVEN TO 180C, 160C FAN- FORCED.
2. WHISK EGGS AND SUGAR IN A STAND OR HAND MIXER ON HIGH SPEED FOR 8 MINUTES.
3. CAREFULLY SIFT IN FLOUR AND COCOA POWDER.
4. WHISK TOGETHER ON A SLOW SPEED UNTIL NO LUMPS ARE VISIBLE.
5. PLACE BATTER INTO A LINED SHEET PAN (13 X 9 INCHES).
6. BAKE FOR 5-8 MINUTES UNTIL COOKED, CAKE SHOULD SPRING BACK SLIGHTLY IF PRESSED. 
7. IMMEDIATELY TURN ONTO A TEA TOWEL AND ROLL UP TEA TOWEL UNTIL YOUR CAKE IS IN THE SHAPE OF A LONG TUBE. LEAVE TO COOL COMPLETELY. 

BUTTERCREAM

INGREDIENTS:

• 3 x EGG WHITES (180G)
• 200G RAW CASTER SUGAR
• 225G UNSALTED BUTTER, SOFTENED
• 110G WHITE CHOCOLATE 
• 3 DROPS PEPPERMINT OIL, OR TO TASTE (OPTIONAL)

METHOD:

1. PLACE EGG WHITES AND SUGAR IN A STEEL BOWL AND HAND WHISK TO COMBINE.
2. PLACE THIS BOWL OVER A DOUBLE BOILER AND WHISK CONSTANTLY UNTIL THE MIXTURE IS HOT AND NO LONGER GRAINY OR REACHES A TEMPERATURE OF 70C.
3. TRANSFER TO A STAND MIXER. 
4. USING A WHISK ATTACHMENT, MIX MIXTURE ON HIGH SPEED FOR 10 MINUTES TO CREATE YOUR MERINGUE.
5. LEAVE TO COOL FOR ANOTHER 10 MINUTES. 
6. MELT WHITE CHOCOLATE UNTIL SMOOTH. LEAVE TO COOL.
7. ONCE COOLED PUT MIXER ONTO MEDIUM SPEED AND PIECE-BY-PIECE ADD THE SOFTENED BUTTER TO THE MERINGUE. 
8. WHISK ON HIGH SPEED TO CREATE A SMOOTH BUTTERCREAM. 
9. ADD WHITE CHOCOLATE AND PEPPERMINT OIL TO THE BUTTERCREAM. USING THE PADDLE, MIX THE BUTTERCREAM UNTIL SMOOTH, THIS WILL REMOVE ANY AIR POCKETS AS WELL. 

ASSEMBLY:

1. UNROLL YOUR SPONGE.
2. USING AN OFFSET SPATULA, SPREAD YOUR BUTTERCREAM ON SPONGE. 
3. ADD SOME FILLINGS HERE FOR EXTRA INDULGENCE!
4. ROLL SPONGE BACK UP. SET IN FRIDGE 
5. COVER SPONGE IN TOPPINGS OF CHOICE. TRY CHOCOLATE FUDGE SAUCE AND SOME CRUSHED UP CANDY CANES OR NUTS.

INGREDIENTS

SERVES 3-4

• 100G PLAIN FLOUR
• 3 LARGE EGGS
• 150ML MILK
• 1TSP VANILLA
• 3TBSP BUTTER

METHOD

1. PREHEAT OVEN TO 220C.
2. PLACE THE BUTTER INTO AN OVENPROOF SKILLET PAN (20CM DIAMETER) AND PLACE INTO THE OVEN TO HEAT UP THE PAN.
3. PLACE THE FLOUR INTO A LARGE BOWL. MAKE A WELL IN THE CENTRE AND CRACK IN THE EGGS, FOLLOWED BY THE MILK AND VANILLA.
4. USE A LARGE WHISK TO BEAT THE EGGS AND MILK, SLOWLY INCORPORATING THE FLOUR, UNTIL YOU HAVE A SMOOTH BATTER. 
5. TAKE THE HEATED PAN OUT OF OVEN WITH OVEN MITTS. AT THIS POINT THE BUTTER SHOULD BE MELTED. SWIRL THE BUTTER AROUND TO COAT THE PAN.
6. POUR THE BATTER ON TOP OF THE BUTTER. PLACE THE PAN IMMEDIATELY BACK INTO THE OVEN.
7. BAKE FOR APPROXIMATELY 20 MINUTES. THE DUTCH BABY SHOULD PUFF AND HAVE LIGHLY BROWNED ACROSS THE TOP WITH DARKER BROWN IN THE SIDES.
8. SERVE WHILE HOT WITH DESIRED TOPPINGS. HERE WE HAVE USED FRESH PEACH, COCONUT YOGURT AND DRIZZLED WITH MAPLE.