Black Sapote & Chocolate Devils Foodcake

Recipe courtesy of Silky Oaks Lodge Treehouse Restaurant
6/8 serves

What you need:

100 g chocolate
80 g black sapote pulp
125 g butter
125 g sugar
65 g flour
3 eggs

What to do:

Preheat oven to 200°C
Melt chocolate and butter in a bowl over simmering water.
Whisk sugar, flour and eggs until light.
Fold chocolate and blended sapote into the batter.
Spoon into 6-8 small well greased pudding moulds
Bake for 15 minutes Once baked let the devils rest in their mold for 2 to 3 minute.
Turn them around gently and serve with coconut ice cream, berry coulis and coconut cream and a toasted pineapple slice.

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