Did you know that you can make whole cakes on the stove? This Choc Mint Chip Pan Cake is the best batch of indulgent desserts!
One of these times was actually only a few weeks ago, when Ryan and I spontaneously decided to go there for dinner. Very out of character - both spontaneous Olive Garden trips and late dinners. Wait only 45 minutes at this time. It was decent though - we had a large table and delicious food. Breadsticks and dipped sauces (five marinara cheese, omg yum) and I finally tried the famous Zuppa Toscana. Maybe it's just famous to me. As a food blogger I see recipes everywhere. Now I understand why. I can gladly have free refills as dinner and are satisfied. Well, that and the bread stick.
INGREDIENTS:
- 375g plain flour
- 45g caster sugar
- 1 1/2 tsp baking powder
- 1 tsp bicarbonate of soda
- 2 large eggs
- 450ml buttermilk
- 240ml whole milk
- 200g dark chocolate
- 230ml double cream
- 400g softened butter
- 800g icing sugar
- 4 tbsp milk
- Green food colouring
- Peppermint essence
- 200g choc chips
- Mint chocolate bar, to decorate
INSTRUCTIONS:
- first step Mix flour, chocolate, baking powder and soda according to the dose.
- Add the eggs and stir to combine.
- Next Beat buttermilk and milk slowly. Let this mixture rest for 30 minutes
- Heat a pancake pan on a low heat.
- Lightly oil the cake ring and the pan.
- Spoon batter into the ring, until it’s 2/3 full.
Full Recipes: tastemade.co.uk