Chocolate and raspberry pan cake.
Cook time: 30 mins | Prep time: 10 mins | Serves: 6
Ingredients.
1 x 300g pancake mix
3/4 cup frozen raspberries
150g 70% chocolate
1 punnet fresh raspberries to serve.
Method.
1. Preheat oven on 180°C fan forced (350°F). Grease and line a 20cm x 27cm baking tray.
2. Add the required water to the pancake premix as per instructions. And shake well. Set aside.
3. Roughly chop the chocolate into small chunks and shavings.
4. Pour half the pancake mixture onto the base of the baking tray. Then use 1/2 of the chopped chocolate and 1/2 of the frozen raspberries.
5. Pour the leftover pancake mixture on top of the chocolate and raspberries and top with the leftover chocolate and raspberries.
6. Place on the bottom shelf and bake for 25-30 minutes depending on your oven.
7. Let cake cook for 10 minutes before cutting. Run your knife under hot water so it slices through the cake neatly.
8. Serve with fresh raspberries.
