Chocolate Flapjacks
These make for a decadent adult dessert
Makes enough for: 9 flapjacks
Ingredients
for the flapjacks:
- 104 g flour, sifted
- 20 g cocoa powder, sifted
- 20 g fructose
- 5 mls baking powder, sifted
- 250 mls buttermilk
for the boozy sauce:
- 62.5 mls cream
- 150 g dark chocolate drops roughly chopped
- 15 mls Amarula *
Method
for the flapjacks:
- Place the flour, cocoa powder, fructose and baking powder into a mixing bowl
- Give a quick whisk to combine then add the buttermilk
- Stir gently to combine keeping in mind that lumps are better than an overworked batter
- Set aside to rest for 5 minutes while you heat a smooth griddle pan that has been sprayed with cooking spray over a medium temperature
- Using a 30ml measure, spoon the batter onto your pan, doing about 3 or 4 at a time
- Cook for 2 minutes per side and repeat until they are all done
- Set aside under a dish towel to keep warm while you make the sauce
for the boozy sauce:
- Place the cream into a small saucepan and bring to a simmer over a medium temperature
- Place the chocolate into a bowl and add the cream
- Stir until smooth then add the Amarula and mix well
to serve:
- Stack the flapjacks onto plates, and pour the sauce over them **
Notes
* Amarula is a cream liqueur from South Africa. It is made with sugar, cream and the fruit of the African marula tree. You can substitute this with any cream liqueur, or plain cream if you want to keep this dessert alcohol free.
** Use any leftover sauce as a topping for ice cream, or to make adult milkshakes. The sauce will keep well if kept in the fridge in a sterilized glass jar. See this post on how I sterilize my glass jars.
** Use any leftover sauce as a topping for ice cream, or to make adult milkshakes. The sauce will keep well if kept in the fridge in a sterilized glass jar. See this post on how I sterilize my glass jars.