Flip your extraordinary toastie into a powerful molten choc-banana snack

Oozy chocolate sourdough toastie

That is no extraordinary toastie – extra like a sinful chocolate snack. It’s an amped-up model of French toast, layered with slivers of banana and dotted with melting chocolate chips, and is greatest devoured scorching and recent. The molten, magnificent mess that’s created between two sweetened slices of bread is unbelievable. That is certain to be bookmarked as a favorite.

INGREDIENTS

• 75ml full-cream milk
• 120ml sweetened condensed milk
• 100g complete eggs
• pinch of sea salt
• pinch of floor cinnamon
• 2 tsp unsalted butter
• 1 tsp grapeseed oil
• 8 slices day-old sourdough bread, crusts eliminated
• 2 bananas, thinly sliced lengthways
• 80g good high quality milk chocolate chips

METHOD

1. Put the milk, condensed milk, eggs, salt and cinnamon in a bowl and whisk to mix.
2. Switch the combination to a shallow dish.
3. Warmth the butter and oil in a frying pan over medium warmth.
4. Dip every slice of bread within the condensed milk combination, then place within the frying pan and cook dinner each side till golden brown.
5. Take away from the warmth.
6. Prepare the banana in a fair layer over 4 of the bread slices, sprinkle with chocolate chips, then sandwich along with the remaining bread.
7. The toasties are greatest made recent and served instantly.

For greatest outcomes:

• Don’t use bread with giant air pockets.
• Have all the weather able to go earlier than you begin frying the bread.

Subsequent degree:

• I really like changing the banana with recent or sauteed pineapple.

Serves 4

Comforting glazed marble loaf cake

By no means underestimate a easy cake. Marvel on the hypnotic vanilla and cocoa swirl of this mild loaf cake’s marbled centre. With an added contact of sweetness from the understated however seductive glaze, you’ll be chopping a slice for afternoon tea, an after-dinner snack, and even perhaps a cheeky breakfast.

INGREDIENTS

• 200g unsalted butter, softened
• 350g caster (superfine) sugar
• 1 tsp vanilla extract
• pinch of sea salt
• 200g complete eggs, at room temperature
• 195g plain flour
• 1 tsp baking powder
• 90ml full-cream milk
• 25g Dutch-process cocoa powder

Glaze

• 30g unsalted butter
• 60g caster sugar
• 60ml water
• ½ tsp vanilla extract

METHOD

1. To make the marble cake, preheat the oven to 160C fan-forced (180C standard). Grease a 21 x 11cm loaf tin and line the bottom with baking paper. You may also use an 18–20cm spherical or sq. tin.
2. In a stand mixer with a paddle attachment, beat the butter, sugar, vanilla and salt till mild and fluffy, beginning on medium velocity and step by step constructing as much as excessive velocity – scrape the aspect of the bowl as required.
3. In a separate bowl, frivolously whisk the eggs.
4. Step by step add the egg to the mixer, beginning with only a dessertspoonful at a time. Combine properly after every addition to stop the cake combination separating.
5. Weigh 180g of the combination and put aside to create the chocolate batter. The remaining combination shall be used to create the vanilla batter.
6. Sift 160g of the flour with ¾ teaspoon of the baking powder, then step by step fold them by means of the vanilla portion of the butter combination, alternating it with 70ml of the milk and ending with the ultimate flour addition. (This helps stop the combination separating.) As soon as all of the flour is included you will need to cease mixing, to stop the cake turning into robust as soon as baked.
7. Sift the remaining flour, with the cocoa powder and the remaining baking powder, then fold it by means of the reserved chocolate portion of the butter combination, alternating it with the remaining milk.
8. Alternate spooning the 2 mixtures into the ready loaf tin and zigzag the deal with of a dessert spoon from one finish of the batter to the opposite, to create marbled layers.
9. Bake for 55–60 minutes, till a skewer inserted into the centre comes out clear.
10. For the glaze, mix the butter, sugar, water and vanilla in a saucepan over medium warmth and convey to the boil.
11. Simmer for 1 minute earlier than brushing the glaze over the nice and cozy cake whereas it’s nonetheless within the tin.
12. As soon as the cake has cooled, take away it from the tin.
13. The loaf might be frozen for as much as 4 weeks, or saved at room temperature for not more than 5 days.

FOR BEST RESULTS

• It’s necessary to beat the butter and sugar rather well, making certain they’re mild and fluffy and the sugar is dissolved.
• Earlier than beginning the cake, heat the eggs to physique temperature by putting them in a bowl over a water tub. Gently transfer the eggs round whereas they heat.
• When alternating including flour and milk, all the time begin with a little bit of flour.

Serves 8

That is an edited extract from Chocolate All Day by Kirsten Tibballs, Murdoch Books, RRP $49.99. Pictures by Armelle Habib. Purchase now