White Peppermint Crisp Chocolate Fondant Skillet Cake

    Simple is Good

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    Ingredients

    Wet Mixture:

    220g STORK White Margarine, cubed
    1 cup water
    4 Tbsp cocoa powder

    Dry Mixture:

    2 cups castor sugar
    2 cups flour
    1 tsp baking powder
    1/2 tsp salt

    Additional:

    1/2 cup milk
    2 large eggs
    1/2 tsp vanilla essence
    1/2 tsp peppermint essence

    To Serve:

    Vanilla ice cream
    Chopped Peppermint Crisp chocolate

    Step by step method

    1. 1. Preheat oven to 180°C.
    2. 2. Grease a 26cm skillet with STORK White Margarine.
    3. 3. In a saucepan, combine water, cocoa powder, and STORK. Heat over medium heat until boiling, then remove from heat.
    4. 4. In a large bowl, whisk together flour, sugar, baking powder, and salt.
    5. 5. In a small bowl, beat the eggs, then stir in the milk, vanilla, and peppermint essence.
    6. 6. Pour the egg mixture into the dry ingredients and mix gently with a wooden spoon.
    7. 7. Add the chocolate mixture and whisk until just combined (do not overmix).
    8. 8. Pour the batter into the skillet and bake for 30–35 minutes for a gooey centre. For a firmer cake, bake for 35–40 minutes.
    9. 9. Serve warm with vanilla ice cream and Peppermint Crisp.