The taste: It’s thick, very chocolatey and rich. The burst of rich, sweet, to-die-for chocolate in your mouth is simply delicious. It’s something I’d drink again and again. But….

The price: it’s not worth it to spend so much on a chocolate drink.

If it’s priced RM10 less, then it’s ok. Maybe I’d even pay up to RM18 for it but not more than that.

Next…I bought a bar of their chocolates too..

The taste: yes, it’s dark chocolate, so it’s quite rich. It melts in your mouth rather quickly. The praline tastes kinda weird, it’s sweet but that’s just it. Nothing great about it.

The price: it’s definitely NOT worth the price you pay for such a tiny bar of chocolate. I’d say it’s highway robbery!!!! Based on the taste and quality of the chocolate, I’d only pay at most RM8 for that tiny bar of chocolate.

Overall, this so-called chocolatier may be a nice place to hangout while enjoying some drinks and snacks but that’s it. I wouldn’t spend my money here for the chocolates because there’s nothing great about it at all. Nothing to shout about. Seriously. I’d rather spend the money on good couverture chocolate and make my own chocolate pralines which will probably taste WAY better.

Overall Taste: 7/10

Price: $$$$

Related posts:

1. Glossary You may be wondering what my ratings mean, so here...
2. Guilt-free Chocolate! Chocolate lovers like me do not really need any reason...
3. The things you do with chocolate During times of extreme stress, I will usually have this...

Related posts brought to you by Yet Another Related Posts Plugin.

Just look at it:

Yep, I couldn’t resist and ate two HUGE slices hot from the oven. Hey, I have good reason to do that, I need to check the taste. That’s what good chefs do. Ahem. Anyway, it’s pretty easy to make. Just cream sugar, eggs, water and butters then add flour, baking soda, vanilla essence, diced or shredded apple, cocoa powder, chocolate chips and bake.

Pour the batter into a loaf pan or even a normal cake pan and bake at 160 degrees Celsius to get the rich, moist chocolate apple cake.

This is how good it looks like, hot from the oven:

And no, combining apples and chocolate is not strange at all. It tastes phenomenal!

Here’s the recipe proper:

Rich Chocolate Apple Cake Recipe

Ingredients

2 1/2 cups flour
1 tsp baking soda
3 tbs cocoa powder
1 tsp vanilla essence
1/2 cup butter
1/2 cup vegetable oil
1/2 cup water
3 eggs
1 1/2 cup soft brown sugar
2 cups finely diced apple (or shredded)
1 cup chocolate chips

Instructions

1. Cream the eggs, sugar, water, butter and oil.
2. Add in the cocoa powder, flour, soda and vanilla and combine well.
3. Stir in the apple and chocolate chips.
4. Pour into greased and floured pan and bake at 160 degree Celsius for 45 minutes or until it is baked through.

You can serve it and eat it hot from oven (and risk burning your tongue in the haste of stuffing it in) or wait it to cool before serving it as it is. And one more thing, this cake tastes great without any frosting at all!
Enjoy!!

- Posted using BlogPress from my iPad

Related posts:

1. Recipes You can either search for recipes by using the search...
2. Rich Dark Flourless Chocolate Cake It’s been awhile since I baked a flourless chocolate cake...
3. Non-bake Rich Chocolate Batik Cake Honestly, I’ve never even heard of Batik Cake until a...

Related posts brought to you by Yet Another Related Posts Plugin.

It contains dates, almonds, rolled oats and chocolate chips, that’s why it doesn’t need that much sugar.

The actual recipe used chopped pecans and since I don’t have that, I substituted with almonds. All you really need to do is to beat the butter, sugar and egg together and then stir in the rolled oats, seeded dates, almonds and choc chips.

Then scoop spoonfuls of the batter onto the baking tray and bake. You will get these…

Here is the recipe:

Fruit and Nut Choc Chip Cookie Recipe

Ingredients

125g butter

1/2 cup brown sugar

1 egg, beaten

1 1/2 cup self-raising flour (or use plain flour and add 1 tsp baking powder)

1/4 cup rolled oats

1/2 cup chopped seeded dates

1/2 cup chopped, toasted almonds (or pecans)

1/2 cup chocolate chips

Instructions

1. Beat butter, sugar and egg until smooth.

2. Add in the rest of the ingredients and mix thoroughly.

3. Roll batter into small balls and place on greased baking sheet. Flatten it slightly with a floured fork.

4. Bake in preheated oven at 180°C for about 15 minutes.

5. Stand for 5 mins before placing on wire rack to cool.

The cookies contain very little sugar compared to other cookie recipes BUT it is still quite sweet because of the dates and the chocolate chips. The rolled oats definitely added some texture to it and the toasted nuts gave it the extra crunch.

Related posts:

1. Recipes You can either search for recipes by using the search...
2. Moist non-bake dates and nuts brownie recipe The other day, my blender broke down on me just...
3. The Cookie Monster Bakes – Double Chocolate Chip Cookies Do you ever get that sudden chocolate cookie craving which...

Related posts brought to you by Yet Another Related Posts Plugin.

Ice cream sundae

All you need are some plain vanilla, chocolate and strawberry ice cream. For the garnishing, you need chocolate sauce, marshmallow, chocolate chips and plain butter cake (or cheese cake, if you prefer). Just scoop the ice cream onto the dish, dribble on the chocolate sauce, sprinkle the chocolate chips on top and then add the marshmallows and the cake (broken into smaller pieces).

This really hits the spot on a hot afternoon. Or any time of the day. Definitely NOT a diet food. Heh.

Homemade Oreos

Do you know you can make your very own Oreos? Not the exact ones but close enough. I tried making them and let me tell you, it’s really worth the trouble. At least you know what’s in them.

Rich butter cake

I love the smooth, rich taste of butter cake too and the best part is that it’s pretty easy to make too.

What’s missing are some cherries and nuts but since I don’t have that on hand, it will have to do as it is.

Rich butter cookies

Butter cookies are also another simple recipe you can make and enjoy. Once you’ve made your own, you won’t want to buy those manufactured ones EVER. Amazingly, these cookies only need flour, sugar and butter. Easy. I use chocolate chips as decoration.

That’s it for this post. I will be posting up the recipes for the homemade oreos, butter cake and butter cookies pretty soon. Just remember to check back here.

Related posts:

1. Recipes You can either search for recipes by using the search...
2. All about chocolates and chocolate fondue recipe As some of you may know already, I am an...
3. Moist non-bake dates and nuts brownie recipe The other day, my blender broke down on me just...

Related posts brought to you by Yet Another Related Posts Plugin.

So, this year, I baked the regular plain mooncakes and a batch of chocolate mooncakes too. You can find the recipes in my recipes page. Again, this year, I bought the ready-made fillings of lotus paste, chocolate paste and red bean paste. No point wasting hours cooking the fillings when there are really good ones that we can buy. Besides, they even have sugar free lotus-paste  fillings which I could give to my diabetic grandma.

Anyway, this year, I went easy on the egg glaze and got really chocolatey and nice looking mooncakes.

See? A real improvement compared to last year’s horrid looking ones.

Baked mooncakes are a real time-consuming process as you have to allow for ‘resting’ time of about 10 hours for the raw ingredients before we can wrap the fillings and bake it.The first process is to mix together baking soda, golden syrup, alkaline water and oil in a mixing bowl and then let it rest for about 5 hours.

Then, I sift the flour and cocoa powder together and leave aside until the first ingredients are ready. After five hours, I add some chocolate essence and then fold in the flour into the brown liquid mixture to form a smooth, sticky dough.

Again, I have to let the dough rest for another 6 hours or so. Only after that that I divide the dough into small portions, flatten it and wrap it around the fillings into a ball. Then I push the ball into the plastic moulds I bought last year.

Then I pop those mooncakes into the oven for about 10 minutes. Remove and let it cool for 5 minutes and then brush on the egg glaze and then bake another 3 minutes.Then I get these:

Some of the sizes vary a bit because by the time I waiting 11 hours for the dough to be ready, it was already midnight and let me tell you, moulding mooncakes in the middle of the night is not exactly very accurate when it comes to the size.

Here’s the recipe:

Baked Chocolate Mooncakes Recipe

Ingredients A

400g golden syrup

1/2 tsp baking soda

1 1/2 tbsp alkaline water

100g corn oil

Ingredients B

450g plain flour, sifted

100g cocoa powder, sifted

Other ingredients

1 tsp chocolate essence

1.5 kg of ready-made lotus paste/ chocolate paste/ red bean paste

Instructions

1. Mix ingredients A in a mixing bowl and let it rest about 5 hours.

2. Sift ingredients B together.

3. After 5 hours, add the chocolate essence to the ingredients A and stir will combined. Then fold in ingredients B. Mix it together until you get a smooth sticky dough. Set aside for another 6 hours.

4. Divide the dough into small balls, about the size of a ping pong ball or smaller depending on the size of your moulds, and then flatten it on a floured surface using a rolling pin. Scoop a generous dollop of fillings onto it and wrap the skin around it.

5. Push the wrapped dough into the floured mould and then gently push it out using the lever (if you are using a wooden mould, then gently knock it out).

6. Preheat the oven to 180°C. Place the moulded mooncakes on a floured baking pan and bake between 8 to 10 minutes.

7. Remove from oven and let it cool for about 5 minutes. Then, lightly brush it with some egg glaze to give it some glossy shine. Bake for another 3 – 5 minutes.

8. Once done, remove from oven and let it cool before removing from the baking pan.

Egg Glaze Recipe

Ingredients

1 egg yolk

1/2 tbsp water

a pinch of salt

Instructions

Mix it all together in a bowl and use a pastry brush to lightly brush it on the mooncakes.

Other Mooncake Baking Tips You Should Know:

1. Never over-bake your mooncakes or else it will go out of shape (as I also experienced that last year). So, if your oven is of a higher wattage, bake it for less than 10 minutes, maybe at 8 minutes and after putting the egg glaze, you bake it for another 2 to 3 minutes.

2. Never keep the mooncakes in an airtight container immediately after it has cooled down. It is always best to leave it out in the open, preferably overnight for the skin to soften. You don’t want dry, hard mooncake skin!

3. The golden syrup is important because it is what keeps the mooncake from becoming mouldy (as in fungi growth) too fast.

4. Even with the golden syrup, these are homemade mooncakes so they don’t last as long as commercial mooncakes which may contain added preservatives sp it is best to keep them in a dry cool place and don’t keep for too long.

Related posts:

1. Recipes You can either search for recipes by using the search...
2. Double Chocolate Mooncake I tried my hand at baking my own mooncakes this...
3. Ping Pei (non-bake) Mooncake Compared to the baked mooncakes, making the ping pei mooncakes...

Related posts brought to you by Yet Another Related Posts Plugin.

Now that I got your attention…

Another of my favourite dessert definitely has to be brownies. If you search this site, you will probably find that I have two other brownie recipes, a non-bake brownie and the best-ever brownie recipes. Now, what can compete with the best-ever chocolate brownie recipe I had?

Well, if you love peanut butter, you will think this recipe is way better than just chocolate and almonds in the brownies. I mean what is a better combination than peanut butter and chocolate eh? Don’t believe me? Then try it out for yourself.

The beige patch is the peanut butter and of course, one can never enjoy brownies fully without the required ice cream!

Since I put some chocolate ganache topping on it, it is just as good without the ice cream too.

This is a very simple and easy peanut butter chocolate brownie recipe so it can be made in a very short time, about 30 minutes preparation time and then you bake it for about 25 mins and it’s done! Oh, by the way, this is a rather cakey sort of brownie, not the chewy type.

Peanut Butter Chocolate Brownies

You will only need eggs, sugar, flour, chocolate, butter and peanut butter and you’re all set!

I used three types of sugar: brown sugar, molasses and icing sugar. The icing sugar is to give the brownies a more fudgy texture while the brown sugar and molasses are simply because I like their flavours. You will need to beat the sugar and the eggs together first but not too fluffy. About 1 minute using the handheld mixer.

The brownie batter should be gooey and thick, not too watery. Oh and yes, remember to grease the pan and place a piece of foil if you want it to be easier to remove the brownie from the pan.

And once the brownie is done…pour some nice, delicious chocolate ganache topping. Yummm…

So, here’s the recipe and simple instructions to make these ultra delicious brownies…

Easy Peanut Butter Chocolate Brownies Recipe

Ingredients

120g unsweetened chocolate (or any baking chocolate you want to use), broken into pieces

170g butter

3 eggs

1 cup brown sugar

1/2 cup molasses

1/2 cup icing sugar

(or you could simply use 2 cups white sugar instead of so many types of sugar)

2 tsp vanilla essence

1 cup flour

1/2 cup chopped almonds

2 tbsp peanut butter

Chocolate Ganache

50g cooking chocolate

1 tbsp cocoa powder

3 tbsp butter

Instructions

1. Grease the pan and line it with foil. Preheat the oven to 180°C.

2. Melt the butter and chocolate by putting it in the microwave for about 2 minutes. Leave to cool.

3. Beat the eggs together with the sugar in a mixing bowl but don’t overdo it.

4. Add the eggs mixture to the melted chocolate (make sure the chocolate mixture is not hot or it may cook the eggs!) and then add in the flour, vanilla, almonds and peanut butter.

5. Stir and combine well. Pour into the prepared pan.

6. Bake for about 25 minutes.

For the Chocolate Ganache

It’s best to prepare this after the brownies are done.

1. Melt the chocolate and butter together.

2. Add the cocoa powder.

3. Pour it onto the baked brownies before it hardens.

You can then refrigerate the brownies in an air-tight container and serve it cold with ice cream later. Or you can also heat it up and serve with ice cream for a nice cold and hot combination of chocolate brownies and vanilla ice cream. If you are a real chocoholic like me, dribble some chocolate sauce on top and ahhh….it’s what I’d call heavenly!

Related posts:

1. Recipes You can either search for recipes by using the search...
2. The Cookie Monster Bakes Part 2 – Chocolate Filled Double Peanut Butter Cookies If there’s anything I love more than chocolate, it’s peanut...
3. Extra rich, soft-baked double chocolate cookies I posted this entry quite a while back but because...

Related posts brought to you by Yet Another Related Posts Plugin.

So, late one night, I got down to baking this cake just for her. Since she’s diabetic and can’t take too much sweet stuff, I cut down on the sugar used and I substituted granulated sugar with brown sugar. I also used unsweetened cooking chocolate instead of the semi-sweet cooking chocolate.

I can’t stand the weird aftertaste of artificial sweeteners so I didn’t use that as replacement. Besides, using man-made chemicals (besides that there are many horror stories about artificial sweeteners) in our baking is just so wrong, well, except for chocolates which essentially aren’t chemicals, er, I think.

Alright, let’s get down to the details of baking this rich, dark flourless chocolate cake that has a thick, fudgy consistency.

Rich Dark Flourless Chocolate Cake

Ingredients

230g dark unsweetened chocolate (8oz), chopped for easier melting

110g butter (7 tbsp)

5 eggs, separated

2/3 cup brown sugar

1 tsp salt

Instructions

1. Preheat the oven to 170 Celsius or 325 F and line pan with parchment paper.

2. Place the chocolate and butter in a bowl

3. You can either place the bowl over a pot of boiling water to melt it or put it in your microwave for about 1 minute on high to melt it. Note: below is the dark cooking chocolate I used for this recipe.

4. In a mixing bowl, whisk the egg yolks and sugar together.

5. Whisk till it is smooth before folding the melted chocolate mixture in. Make sure to combine well.

6. In a separate bowl, whisk the egg whites and salt together till you get soft peaks.

7. Bit by bit, sprinkle about 3 tbsp sugar into the mixture and then continue to beat till stiff.

8. Slowly fold in the chocolate mixture into the egg whites mixture

9. Pour the mixture into the prepared pan

10. Pop the pan into the oven and bake for about 40 minutes.

This is what it looks like after it was baked

You will notice that the cake is sorta flat instead of all puffed up. That’s because it does not have any flour in it so it is quite compact and very fudgy.

Once done, it is best to remove it from the pan and cool it on a wire rack. This is how ‘flat’ the cake is…

The rich, dark flourless chocolate cake

Since I reduced the sugar and used unsweetened chocolate, the cake turned out quite diabetic-friendly. It’s not sweet at all. In fact, it has a bit of bitterness (due to the 100% cacao content of the chocolate I used) BUT it is a hit at home.

And yes, after cutting it into slices, I gave some to my diabetic friend and she loved it! Of course, if you think bitter chocolate cake is really not up your alley, all you need to do is to use normal sugar and sweetened chocolate.

Oh and yes, do sprinkle some icing sugar on top before you serve. Purely for decoration purposes. My friend didn’t get the sugar dusting though.

Dark, rich flourless chocolate cake

Related posts:

1. Recipes You can either search for recipes by using the search...
2. Honey Chocolate Cake If you like honey and you also like chocolate, you...
3. My emergency 5 minute chocolate cake I had an emergency yesterday. Not a serious-life-and-death emergency but...

Related posts brought to you by Yet Another Related Posts Plugin.

This time, I tried out the chocolate filled double delight peanut butter cookies recipe I found over at Baking Bites. I did some minor changes and the result is this…

Chocolate filled double peanut butter cookies

These cookies are so darn good and rich, I can only eat one at a time! So, here’s the recipe:

Chocolate Filled Double Peanut Butter Cookies

Chocolate filled double peanut butter cookies

Ingredients

Cookie dough

1 1/3 cups flour

1/2 tsp bicarbonate of soda (baking soda)

1/2 tsp salt

6 tbsp butter, soften

1/2 cup brown sugar

4 tbsp palm sugar (gula melaka)

1 egg

1 tsp vanilla

18 tbsp peanut butter

Topping

1/4 cup almond nibs

2 tbsp sugar

1/2 tsp cinnamon powder

2 tbsp melon seeds

Filling

6 tbsp peanut butter

2 tbsp cocoa powder

3 tbsp icing sugar

3 tbsp granulated sugar

4 tbsp finely chopped dark chocolate

Instructions

For the cookie dough:

1. Sift flour, baking soda and salt together.

Note: I added some palm sugar because it has a special fragrant flavour you can’t get from any other sugar. If you don’t have it, you can always use white sugar (about 1/2 cup) instead.

3. Cream the butter and sugars in a bowl

4. Then add in the egg, vanilla essense and peanut butter.

5. Beat the mixture till well combined.

6. Gradually add in the dry ingredients and mix well.

7. A smooth dough will form so spoon it onto a piece of parchment paper.

8. Shape the dough into a roll of about 3 inches in diameter

9. Refrigerate it for about 2 hours or till the dough harden.

Now, on to the cookie fillings:

10. Place all the ingredients in a bowl

11. Mix it around and you will get a smooth paste.

This is what the paste will look like after mixing the ingredients

12. Then form small balls with the paste

Finally, remove the dough from the fridge…

13. Cut the dough into pieces like this

14. Flatten the dough on your palm, place the ball of filling in the centre and wrap the dough around the filling. Make sure the filling is completely covered. You can shape it into a small ball.

15.Place the toppings in a bowl and mix it around.

16. Then, roll the ball of dough in the bowl of toppings.

17. Place the dough balls on a baking tray lined with baking paper

Make sure you leave more space around each ball as you will need to flatten it with the bottom of a glass or any cup with a flat bottom.

This is what the flattened dough will look like

Also, preheat the oven to 190C (375F).Finally, bake the cookies for about 10 minutes or until it turns a golden brown.

Once baked, it should look like this

Let it cool for a couple of minutes on the tray before moving the cookies to a wire rack to cool completely.

And you can eat this delicious chocolate filled double peanut butter cookies anytime!

Let me tell you, these are so good,  all this trouble is really worth it. I was contemplating adding chocolate chips as the toppings but in the end, didn’t. Now, I know it would go great with it. Maybe next time…

Related posts:

1. Recipes You can either search for recipes by using the search...
2. The Cookie Monster Bakes – Double Chocolate Chip Cookies Do you ever get that sudden chocolate cookie craving which...
3. Cookie Monster Bakes Part 3: Peanut Butter Cookies with Nutella filling Before I start, let me first tell you one great...

Related posts brought to you by Yet Another Related Posts Plugin.

He hates most desserts. Cakes, pies, cookies and yes *gasp* even chocolates. Which explains his difficulty in putting on weight.

So, each time I decided to bake something, I’d end up eating the whole lot. Every. Single. Time. Which explains my difficulty in losing weight.

And then, there were some changes. He suddenly starts eating some of the desserts I made. Maybe it’s because of the frosty silence I had whenever I offered him some piping hot from the oven baked stuff smelling so heavenly that nobody except him could resist it and he said no. Or maybe it’s because some of the baked desserts I’ve been making suits his weird dessert tastes. I dunno. But when I made this…

Apple Crisp

He turned it down.

“I don’t eat apple pies” was his response. Despite the heavenly aroma of baked apples in the air. Despite the ultra-tantalising apple crisp I placed in front of him. Despite it NOT being an apple pie but an apple crisp which is very different, involving different ingredients.

I was frustrated. Annoyed. I had a slightly miffed, hurt expression but it went unnoticed.

So, what the heck. Might as well eat it all by myself. It’d probably take me days to do it. Maybe Mr Picky might like it too but he’s a toddler and he can’t eat much.

Then, one day I came back and found a huge chunk missing from the dish. Yep, The Food Critic raided the fridge and took a piece and then, deciding that he liked it, took another! HAH. His comment?

“This is the first apple pie I actually liked!” in an incredulous tone.

Never mind that it is actually apple crisp and not pie. At least he liked it!

So, here’s the apple crisp that The Food Critic liked:

Apple Crisp Recipe

Apple Crisp

Ingredients

3 Fuji apples, peeled and cored and sliced

Note: I used Fuji because we had a lot of these and couldn’t finish it before it spoils but I guess you could use other types of apples

4 – 5 tbsp butter

1 cup brown sugar

1 cup flour

1 cup oatmeal (instant)

a pinch of salt

1/2 cup almonds (or other nuts, if you prefer)

2 tbsp golden syrup (or maple syrup if you like)

1 cup chocolate chips

Instructions

1. Preheat the oven to 180 degrees (Celsius).

2. Arrange the apple slices on the baking pan

3. Place butter and sugar in a bowl

4. Either use a mixer or like me, manually cream the butter and sugar using any utensil you are comfortable with.

5. Gradually add in the flour and mix well to make sure it is all combined and there were no lumps of dry flour.

6. Then gradually add in the oatmeal

7. Make sure you chop your almonds to about this size.

8. Then add it into the flour mix and stir well

9. Mix in half of the chocolate chips

10. Then press the crumbly dough on top of the prepared sliced apples in the baking pan.

11. Randomly dribble the golden syrup on top

12. Then sprinkle the rest of the chocolate chips and some oatmeal on top.

13. It should look like this before you put it into the oven

14. Bake it for 40 minutes at 180 degrees (Celsius) or until it turns brown and the apples are cooked and soft (just like the picture underneath the Apple Crisp recipe heading)

And you get your delicious apple crisp with tender-soft baked apples with crunchy, crumbly top

The best thing about this is that, you can also…

Enjoy it with some ice cream!

Needless to say, this whole pan of apple crisp finished within a few days! Oh, by the way, I realised that this is a favourite Thanksgiving dessert too but we don’t celebrate thanksgiving here but it is a great way to get rid of apples we can’t possibly finish by eating it raw!

Related posts:

1. The Cookie Monster Bakes Part 2 – Chocolate Filled Double Peanut Butter Cookies If there’s anything I love more than chocolate, it’s peanut...
2. Chicken Recipes: Baked Chicken Breast with Apples Chicken Recipes Series Putting apples and chicken may seem a...
3. An apple a day means it’s Apple Crumble time A few months back, I turned my extra apples into...

Related posts brought to you by Yet Another Related Posts Plugin.

With so many bananas, we probably can’t finish it before it spoils in our tropical humid weather. Instead of letting it go to waste, might as well use the bananas to make pancakes.

I found a banana pancake recipe here but I made some modifications to it and turned it into a chocolate banana pancake. To make it even more decadent, I also added peanut butter but if it’s too weird for you, you can leave this ingredient out but you don’t know what you are missing!

You can also enjoy the chocolate banana pancake as it is without the sauces

Here’s the:

Chocolate Banana Pancake Recipe (with peanut butter)

Ingredients A

1 1/2 cup flour

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

pinch of salt

1 tbsp cocoa powder

1 1/2 tbsp sugar

Ingredients B

1 1/2 cup fresh milk (I used sugar-free soya milk instead)

2 tbsp melted butter

1 tsp chocolate essence

Other Ingredients

1 large banana, sliced (I used four medium bananas)

5 tbsp peanut butter

3 tbsp roasted sesame

1 cup raisins

Extra butter

Instructions

1. Sift and combine Ingredients A in a mixing bowl.

2. In another bowl, combine Ingredients B and whisk till soft.

3. Make a well in the flour mix and then pour in the wet ingredients. Mix till well combined.

4. Add the bananas.

Add bananas to the batter and then mix well

5. Heat a non-stick pan over medium fire and then grease it with some butter.

6. Dish out some of the batter and pour it onto the pan. Sprinkle it with some raisins, sesame and add a dollop of peanut butter in the middle. The peanut butter is optional so you don’t have to add that in if you don’t want to.

7. Let it cook until bubbles surfaced and the bottom looks firm.

Let the batter cook until the bottom is firm

7. Then using a spatula turn it over. Once it is cooked (it will become firm), remove from the pan.

8. Repeat with the rest of the batter.

Chocolate banana pancake is of a darker brown colour compared to the plain banana pancakes and if you add the peanut butter, you can see it oozing out in the centre here.

9. If you did not add the peanut butter into the batter while cooking, you can slather it on top after it is cooked and drizzle some chocolate sauce on top (instead of caramel sauce).

Chocolate banana pancake smothered in peanut butter and chocolate sauce

Related posts:

1. Recipes You can either search for recipes by using the search...
2. Honey Chocolate Cake If you like honey and you also like chocolate, you...
3. All about chocolates and chocolate fondue recipe As some of you may know already, I am an...

Related posts brought to you by Yet Another Related Posts Plugin.