Chocolate Dessert

Make some room on your Easter menu for this chocolate egg sundae

Name: The Easter egg sundae you need this year
Ingredients: 6 white marshmallows; 3 large Easter eggs, split in half; Crushed shortbread biscuits, to serve; Vanilla ice cream, to serve; 225g unsalted butter, melted, cooled; 330g caster sugar; 2 tsp vanilla extract; 4 eggs, lightly beaten; 110g plain flour; 70g cocoa powder; 1/2 tsp baking powder; 175g dark chocolate chips; 100g dark chocolate, chopped; 20.00 ml cocoa powder; 200g condensed milk; 90g glucose syrup

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Want to become the most popular person at Easter? Take a hollow Easter egg, fill it with brownie, hot fudge sauce, marshmallows and ice cream. Bask in instant glory. The only other thing you need is this epic recipe by Paul McGrath, of Sydney's The Grounds of Alexandria.

6 white marshmallows
3 large Easter eggs, split in half
Crushed shortbread biscuits, to serve
Vanilla ice cream, to serve

Double Fudge Brownie

225g unsalted butter, melted, cooled
1 1/2 cups (330g) caster sugar
2 tsp vanilla extract
4 eggs, lightly beaten
3/4 cup (110g) plain flour
2/3 cup (70g) cocoa powder
1/2 tsp baking powder
175g dark chocolate chips

Hot fudge sauce

100g dark chocolate, chopped
1 tbs cocoa powder
155ml (200g) sweetened condensed milk
1/4 cup (90g) glucose syrup

Method

1.

Preheat the oven to 175°C. Grease and line a 20cm x 30cm lamington pan with baking paper.
2.

For the brownie, combine the butter, sugar, vanilla and 1/2 tsp salt in a large bowl. Add eggs and beat until combined. Stir through the dry ingredients, then fold in the chocolate chips. Spread batter into prepared pan and bake for 20-25 minutes until set with a slight wobble in the middle. Cool completely, then slice.
3.

For the hot fudge sauce, place chocolate and cocoa in a heatproof bowl. Combine condensed milk, glucose and 1/3 cup (80ml) water in a small saucepan. Place over medium-high heat and bring to a simmer. Remove from heat and immediately pour over chocolate mixture. Set aside for 5 minutes or until melted, then stir until smooth. Keep warm.
4.

Preheat oven grill to medium. Line a baking tray with baking paper. Place marshmallows on tray and grill for 1 minute or until caramelised. Set aside.
5.

Pour a little fudge sauce on each plate and top each with half an Easter egg. Top with shortbread crumbs, marshmallow, a piece of brownie and a scoop of ice cream. Pour over more fudge sauce to serve.