Ask a Chef reveals the secrets of those superb dishes you ate
in cafes and restaurants and wanted to try making yourself.
Carey's Bay Hotel's dark chocolate fudge
Photo by Gerard O'Brien.
300g dark chocolate
1½ cup brown sugar
¾ cup oil
5 small eggs
1½ tsp vanilla essence
¾ cup self-raising flour
⅓ cup cocoa
225g white chocolate buttons or walnuts
Preheat oven to 180degC.
Melt chocolate in the microwave in 30-second bursts.
While the chocolate is melting, whisk oil, eggs, vanilla and
sugar until pale and thick.
Whisk the melted chocolate into the egg and oil mixture until
Fold in the flour and cocoa. Stir in the white chocolate
buttons or nuts.
Grease and line a 30cm x 24cm baking dish that is at least
Bake for about 25-30 minutes.
Cool and keep in the fridge.
This will seem wobbly and may seem undercooked but this is
normal as it's a very fudgey brownie.
It can be served cold from the fridge or warmed slightly in
the microwave. It also freezes well if you can resist eating
Requested by Leah C. Jones (aged 10 years), of Dunedin.
Recipe supplied by Jo Kidston and Chanel Nicolau-Baker, of
Carey's Bay Hotel.
• If you have enjoyed a dish in an Otago cafe or
restaurant and would like the recipe, write to Ask a Chef,
Features, Otago Daily Times, PO Box 181, Dunedin, fax
474-7422, or email firstname.lastname@example.org,
including your name, address and a daytime telephone number,
and we will request it.