Chocolate & Berry Love Pots
with Chocolate Coated Almonds | Serves 4
Indulge in the perfect valentines day treat with these luscious chocolate and berry love pots! Imagine layers of moist chocolate cake nestled between vibrant berry compote topped with milk chocolate almonds, captivating hearts and taste buds alike!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1 packet
brown sugar
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
basic sponge mix
(Contains: Gluten, Wheat; May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut.)
1 packet
cocoa powder
(May be present: Milk, Peanuts, Sesame, Soy, Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Gluten, Wheat.)
2 packet
thickened cream
(Contains: Milk;)
1 packet
vanilla-flavoured syrup
1 packet
mixed berry compote
(May be present: Milk.)
½ packet
Milk Chocolate Almonds
(Contains: Milk, Soy, Almond; May be present: Peanuts, Sesame, Brazil nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut, Gluten, Wheat.)
Not included in your delivery
3
eggs
(Contains: Eggs;)
½ cup
milk
(Contains: Milk;)
200 g
butter (softened)
(Contains: Milk;)
Utensils
Cooking Steps
• Preheat oven to 180°C/160°C fan-forced. Grease and line the baking tin with baking paper. • In a large bowl, place the brown sugar and butter. Mix with electric beaters until pale and thickened, 2-3 minutes. • Add the eggs and beat until smooth, 1-2 minutes. Using a wooden spoon, fold in basic sponge mix, cocoa powder and the milk until just combined.
TIP: To avoid clumps of butter in your mixture, allow your butter to soften to room temperature first!
• Pour cake batter into lined cake tin. • Bake for 45 minutes to 1 hour. Set aside to cool completely in tin.
TIP: Make the cake up to 2 days in advance and once cool, store in an airtight container at room temperature. TIP: To check if the cake is done, stick a knife or skewer in the centre and it should come out clean.
• While cake is cooling, roughly chop milk chocolate almonds. • Using electric beaters, whisk thickened cream and vanilla-flavoured syrup in a large bowl or jug until soft peaks form and almost doubled in size, 3-4 minutes.
TIP: If you don't have electric beaters, use a metal hand whisk! TIP: Chill both your bowl and cream before whipping to produce a larger volume!
• When the cake has cooled, cut half into bite-sized chunks. • In four glasses or jars, layer some of the chocolate sponge cake, whipped cream and mixed berry compote. Repeat with remaining ingredients. • Top with chopped chocolate almonds to serve. Enjoy!
TIP: Store the remaining cake in an airtight container to have for morning tea!
