HOTPLATE EASTER COOKIE CAKE

This delectable chocolate cookie, baked in the AGA Cast Aluminium Saute Pan on the simmering plate, results in a gooey texture that is simply irresistible. Served warm with a scoop of ice cream, the dessert is truly an indulgent treat. And if there happens to be any leftovers, the cookie can be enjoyed cold as well. Many thanks to AGA Specialist Dawn Roads for this fabulous recipe.

INGREDIENTS

1 x Cast Aluminium 24cm saute pan with lid

85g butter, softened

150g light brown sugar

1 large egg, beaten

1 tsp vanilla bean paste

115g plain flour

15g cocoa powder

½ tsp baking powder

½ tsp salt

50g dark chocolate chips

Topping:

Mini Easter Eggs

 

Method

1. Cream the butter and sugar together, add the beaten egg and vanilla. Sieve the flour, cocoa powder, baking powder and salt together and beat into the creamed mixture to form a dough.

2. Press the dough into the base of the saute pan. Sprinkle the chocolate chips over the top. Place on the simmering plate to start cooking, cover with the lid. Remove the lid after 10 minutes and continue cooking for another 5-10 minutes (about 15-20 minutes in total). The cookie will be cooked when the edges are ‘crispy’, the chocolate chips have melted and the centre still gooey.

3. Remove the pan from the heat and leave for 15 minutes to settle, after 5 minutes dot with mini Easter eggs (waiting means the sugar coating on the eggs does not collapse) then slide out of the pan onto a serving plate. Cut into pieces and serve with a scoop of ice cream, pouring cream or just on its own.