Entertaining for a crowd? You'll be the star of the show when you turn up with this sweet chocolate cob loaf!
Ingredients
- 1 large cob loaf
- 2 x 180g pkts caramilk chocolate
- 300ml carton thickened cream
- Extra thickened cream, whipped, to serve
- 300g CADBURY Baking Dark Chocolate, chopped
- Plain biscuits, for dipping
- Chocolate biscuits, for dipping
- Marshmallows, for dipping
Method
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Step 1Preheat oven to 200C/180C fan forced. Use a serrated knife to slice the top off the cob. Pull away the soft bread from inside the cob, leaving a 1cm thick shell. Reserve the top and the soft bread for another use (such as breadcrumbs). Place the cob on a baking tray. Bake for 10 minutes or until crisp. Set aside to cool.
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Step 2Melt 280g of the caramilk with 80ml (1/3 cup) of the cream in a heatproof bowl. Stir to combine (the mixture may look split). Set aside to cool.
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Step 3Add 2 tbs of the remaining cream to the mixture. Use electric beaters to beat until smooth.
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Step 4Melt the dark chocolate with the remaining cream in a separate heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water). Stir until smooth. Set aside for 5 minutes to cool slightly.
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Step 5Pour the dark chocolate mixture into the cob. Pour the caramilk mixture over the top. Using a skewer, swirl to create a rippled effect.
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Step 6Top with whipped cream and grated caramilk. Serve with biscuits, marshmallows and the remaining caramilk, to dip.
Recipe Reviews (1)
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