Chocolate malva

Name: Chocolate malva
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 30 g unsalted butter, plus extra for greasing; 220 g caster sugar; 2 eggs; 150 g plain four; 25 g cocoa powder; 1 tsp bicarbonate of soda; 1 tbsp white wine vinegar; 120 ml whole or semi skimmed milk; 200 ml double cream; 100 g dark chocolate, finely chopped; Vanilla ice cream, to serve

This crowd-pleasing dessert is actually from South Africa. It’s essentially a cake, which traditionally has apricot jam in it. Try serving it with chocolate sauce and a scoop of ice cream.

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves4
CourseDessert
Prepare20 mins
Cook45 mins
Total time1 hr 5 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

30g unsalted butter, plus extra for greasing
220g caster sugar
2 eggs
150g plain four
25g cocoa powder
½ x 1 tsp bicarbonate of soda
1 tbsp white wine vinegar
120ml whole or semi skimmed milk
200ml double cream
100g dark chocolate, finely chopped
Vanilla ice cream, to serve

Method

Preheat the oven to 200ºC, gas mark 6. Grease a 1-litre ovenproof dish with butter and set aside. In a stand mixer (or in a bowl with electric beaters), whisk together the sugar and eggs until light and fluffy. Sift in the flour, cocoa powder, bicarbonate of soda and a pinch of salt; mix until everything is well incorporated.
In a small pan, melt the butter, then add to the batter with the vinegar and milk; whisk until smooth. Pour the mixture into the prepared dish. Bake for 35-40 minutes or until a skewer comes out clean.
In a small pan, heat the cream, swirling occasionally, until steaming. Put the finely chopped chocolate in a heatproof bowl with a small pinch of salt, then pour over the cream. Leave to sit for 1 minute, then whisk together until combined and thick. Using a skewer, poke holes in the cake all the way to the bottom. Pour ½ the chocolate sauce over the cake and allow to absorb completely. Serve with the remaining chocolate sauce and a scoop of vanilla ice cream.