- 1 egg
- 75 ml butter (melted)
- 1/2 cup milk
- 12.5 ml vanilla essence
- 1 cup Gideon Milling Cake Wheat Flour
- 1 1/2 tsp baking powder
- 25 ml cocoa powder
- pinch of salt
- 1/2 cup sugar
- 2 small slabs dark chocolate (80 g each, broken into blocks)
- 1 1/2 cups brown sugar
- 50 ml cocoa powder
- 1 1/2 cups boiling water
- Fresh cream or ice cream
Make the batter, part 1: In your no.10 flat-bottomed baking potjie, whisk the egg and then use your wooden spoon and mix the butter, milk and vanilla with the whisked egg.
Make the batter, part 2: Now mix the flour, cocoa, salt, sugar and chopped chocolate pieces into the wet mixture of step 1. Just use the sugar and cocoa specified as ingredients for the batter, not the sugar and cocoa for the sauce, which only comes in the next step. Everything needs to be mixed properly so use a wooden spoon and put in some effort.
Make the sauce: Stir the sugar, cocoa powder and boiling water together until all the sugar has dissolved and the mixture is smooth. Slowly pour this hot cocoa-sugar-water mixture over the dough mixture that is already in the pot.
Bake: Put the lid on the potjie and bake for 25 minutes by placing coals under the pot and a lot of coals on the lid of the pot. Your work of art is ready when the top is firm to the touch.
Serve with fresh cream or ice cream.
Image and recipe (adapted) by Jan Braai.