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Chocolate fennel cake |
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Ingredients:
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| (it shouldn’t work but just like the beetroot cake its delicious) 1. Heat a non-stick frying pan and add the fennel with the sugar and water. Reduce the heat and cook gently in the syrup for 10-15 minutes. 2. Meanwhile, beat the plain flour, butter, sugar, egg and cocoa together until combined. 3. Stir in the milk to form a smooth cake mix. 4. Grease two ramekins with butter and divide the fennel between the two, leaving the juice from the fennel in the pan. 5. Spoon the cake mixture into the ramekins and then cover with cling film. 6. Microwave on high for four minutes, or until risen and cooked. 7. To make the sauce, reduce the fennel and sugar left over in the pan for 1-2 minutes. 8. Add the cocoa and whisk until smooth. 9. Tip the chocolate cakes out onto serving plates and pour the sauce over. 10. Spoon the Greek-style yoghurt on top and garnish with the fresh mint to serve. |
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