serves
4-6
prep
10 minutes
cook
20 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- 1 x 500 g cob loaf
- 70 g cocoa powder
- 40 g cornflour
- 1 tsp ground cinnamon
- 150 g caster sugar
- 500 ml full cream milk, warmed
- 150 g dark chocolate, coarsely chopped
- finely grated zest of 1 orange
- 60 g unsalted butter
- honeycomb and roasted nuts, chopped to serve
Instructions
- Preheat oven to 180°C (160°C fan-forced) and line a large baking tray with baking paper.
- Trim 4 cm off the top of the cob and remove the soft bread inside. Break it up into bite-sized pieces, including the lid and place it onto a tray lined with baking paper and drizzle a little sunflower oil over the top.
- Put the bite-sized pieces and the empty cob loaf onto a lined tray and into the oven for 10 minutes to lightly crisp the bread.
- Sift the cocoa, cornflour, cinnamon and sugar into a medium saucepan pot and whisk to combine, ensuring there are no lumps.
- Add warmed milk and continue whisking until there are no lumps.
- Heat the pan once the mixture has combined, stirring continuously until it thickens. Approximately 8–10 minutes.
- Add grated orange zest and dark chocolate and stir until melted, then add butter until the mixture is smooth and thick.
- Pour the warmed mixture into the cob and set aside. Top with honeycomb and roasted nuts of your choosing, such as peanuts or pecans.
Styling and photography by Brodie Nalywajko @pierogistudio.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
