Chocolate oblivion frypan cookie with peppermint hot fudge sauce

Chocolate oblivion frypan cookie with peppermint hot fudge sauce.
Chocolate oblivion frypan cookie with peppermint hot fudge sauce. Photo: Katrina Meynink

This giant cookie is super easy and not for those who like to individually plate their desserts. Slide this heaving goodness onto the centre of the table, still slightly warm, and let them go at it.

Ingredients

225g butter

120g castor sugar

80g brown sugar

1 tsp vanilla bean extract

2 eggs plus 1 egg yolk

225g plain flour

60g cocoa powder

½ tsp bicarbonate soda

pinch of salt

½ cup dark chocolate, roughly chopped

½ cup milk chocolate, roughly chopped

½ cup white chocolate, roughly chopped

Hot fudge sauce

50g dark chocolate, chopped

50g milk chocolate, chopped

1 tbsp cocoa powder

155ml condensed milk

¼ cup glucose syrup

drop of peppermint oil (optional)

small handful of chocolate-mint leaves (optional)

cream or ice-cream, to serve (optional)

Method

1. Preheat oven to 175C.

2. Grease and line a 30cm ovenproof frypan.

3. Beat the butter, sugars and vanilla in the bowl of an electric mixer until pale and creamy. Add the eggs and yolk, one at a time, scraping down the sides of the bowl between additions to ensure everything is incorporated.

4. Add the flour, cocoa powder, bicarbonate soda and pinch of salt and stir with a wooden spoon until combined.

5. Stir in the chopped white, milk and dark chocolate. Transfer the mixture into the prepared frypan, pressing down – don't worry if it doesn't quite reach the edge, the dough will expand as it cooks. Bake for 20 minutes for a slightly chewy biscuit, but given it's baked in a frypan the cookie will be denser, more cake-like in texture.

6. While the cookie is baking, make the hot fudge sauce. Place the chopped chocolate and cocoa in a heatproof bowl. Combine condensed milk, glucose and ⅓ cup water in a small saucepan. Place the saucepan over medium-high heat and bring to a simmer. Once simmering, remove from heat and immediately pour the milk mixture over the chocolate mixture. Set aside for 5 minutes or until the chocolate has melted, add the peppermint oil (if using), and stir until smooth. Keep warm until ready to serve.

7. To serve, drizzle a little fudge sauce over the cookie, sprinkle with chocolate-mint leaves (if using) and serve with cream or ice-cream.

Note: The cookie dough can be made one day ahead; cover the frypan with clingwrap and store in the fridge. The hot fudge sauce can be made ahead and reheated while the cookie is baking.