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Giant cookie cake

Giant cookie cake

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A star rating of 4 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 8 - 10

Studded with white and milk chocolate chips, Lisa Lipman's moreish cake is delicious served either warm with a dollop of ice cream or cold, with its chewy cookie texture

Nutrition: per serving (10)
NutrientUnit
kcal392
fat20g
saturates12g
carbs47g
sugars28g
fibre1g
protein5g
salt0.5g
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Ingredients

Method

  • STEP 1

    Heat oven to 200C/180C fan/gas 6 and grease a 22cm springform cake tin. Beat the butter and sugar in a large bowl until pale and fluffy, then mix in the egg, extra yolk and vanilla extract.

  • STEP 2

    Combine the flour, cornflour and baking powder, then fold into the butter mixture until fully incorporated – it will be quite thick. Add the chocolate chips and mix until evenly distributed.

  • STEP 3

    Spoon the mixture into the prepared tin and bake for 20-25 mins or until light golden brown. Leave to cool for 5 mins. Serve warm with vanilla ice cream.

Goes well with

Recipe from Good Food magazine, October 2015

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Overall rating

A star rating of 4 out of 5.19 ratings
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