CHOCOLATE CHIP TRAYBAKE
Bake these chocolate chip squares for the family. Easy to make, this traybake is ideal for cooking (and eating!) with kids
Provided by Lulu Grimes
Categories Afternoon tea, Dessert, Treat
Time 50m
Yield Cuts into 32 small pieces
Number Of Ingredients 13
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil the base and sides of a 33 x 23cm roasting tin that's at least 2.5cm deep. Line with baking parchment. Combine the flour, cocoa powder, baking powder, sugar and a good pinch of salt in a large bowl. Break up any sugar lumps with a whisk.
- Whisk the oil together with the milk, vanilla and eggs in a jug, and pour into the dry ingredients, then stir in the chocolate chips. Stir well using a spatula until there are no pockets of flour. Pour the mix into the prepared tin and bake for 25-30 mins until a skewer inserted into the centre comes out clean. If any wet mix clings to the skewer, return to the oven for 5 mins, then check again. Leave to cool in the tin for at least 20 mins.
- Meanwhile, make the icing. Melt the butter, then remove from the heat and stir in the icing sugar, cocoa powder and milk. The icing will be very runny, but will thicken a little as it cools. (If the icing has thickened too much before the cake has cooled, reheat it slightly to make it easier to pour.)
- Pour the chocolate icing over the cake and leave until it has set before slicing into squares.
Nutrition Facts : Calories 220 calories, Fat 12 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.2 milligram of sodium
DOUBLE CHOC & COCONUT TRAYBAKE
Pair creamy milk chocolate with coconut for a match made in heaven, then decorate with more coconut and a drizzle of white chocolate
Provided by Esther Clark
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Makes 12 squares
Number Of Ingredients 12
Steps:
- Line a 22 x 28cm rectangular cake tin with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- First, prepare the topping. Put the milk or dark chocolate pieces in a large heatproof bowl. Heat the double cream in a medium pan until just steaming, then slowly pour over the chocolate, whisking until the chocolate has melted and the mix is smooth. Leave to cool slightly, then chill for 1 hr 30 mins until soft, but still spoonable.
- Beat the butter, sugars and ¼ tsp salt together in a stand mixer or using an electric whisk for 5 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Add the desiccated coconut, flour, yogurt and coconut flavouring, if using, and briefly beat until just combined. Spoon the mix into the tin, smooth the surface using the back of a spoon, then bake for 30 mins until golden and firm to the touch. Leave in the tin to cool completely.
- When fully cool, spread over the chocolate topping, then drizzle with the white chocolate and scatter over the toasted coconut flakes. Chill for around 15 mins until the topping is set. Cut into 12 squares, then serve.
Nutrition Facts : Calories 513 calories, Fat 35 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.4 milligram of sodium
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