When the weather is chilly, rainy or gloomy, nothing says comfort like a chocolatey-warm cake. Fast Ed’s sharing a simple chocolate and hazelnut version that relies on pantry staples. It’s the perfect way to make the most of staying in.
Ingredients
Method
Preheat oven to 160°C fan-forced (180°C conventional). Grease a 25cm round baking dish. Cover biscuits with chocolate spread.
Put milk, condensed milk, eggs, cocoa, custard, cinnamon and vanilla in a jug. Purée with a stick blender.
Drain apricots and add ¼ cup of the juice (discard the remainder) to milk mixture. Chop apricots. Put a layer of biscuits in dish, pour over half of the milk mixture and scatter with half of the apricots and half of the chocolate chips. Repeat layers.
Wrap dish in foil. Bake for 30 minutes, uncover, then bake for 15-20 minutes more, or until just set (middle should have a wobble). Let cool for 15 minutes. Serve with cream.
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