Tuesday October 15, 2024
3 minutes to read
Darren Parker
Head Chef
Ingredients
⅓ cup Dutch cocoa
1 cup apple puree
¾ cup self-rising flour
1 tsp baking powder
½ tsp baking soda
½ cup raw sugar
½ cup dark chocolate chunks (Whittaker’s)
¾ cup chopped walnuts or almonds
Instructions
- Preheat oven to 175 degrees Celsius.
- Lightly oil 20cm x 20cm dish.
- In a bowl add the apple puree.
- Add sifted dry ingredients.
- Add sugar and salt, and carefully fold.
- Add chocolate and nuts.
- Transfer to prepared dish.
- Bake for 20-25 minutes.
- Cool in dish for 5 -10 minutes.
- Turn out and serve with dairy-free natural yogurt.
Darren is a Head Chef with 35 years in the trade from the SouthWest of England. Having spent time honing his skills in the UK at prestigious hotels such as The Grosvenor Hotel, The Dorchester and Harrods Food Halls in London, he moved to New Zealand in 1995, and has been working in various restaurants and catering businesses within the Waikato region…
If you would like to learn more about Darren, see Expert: Darren Parker.
