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Cook Like A Chef30 Minutes
Molten raspberry and white chocolate cookie dough with ice cream
Mark MoriartyFrom the series · Cook Like A Chef
30 min totalServes 6Easy
Molten raspberry and white chocolate cookie dough with ice cream
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Method
1
Preheat your oven to 180c, lightly brush a small pan or round dish with butter (6 inches in diameter)
2
In a mixer, add the butter, vanilla bean paste and sugar and mix for 2 mins using a paddle attachment. Next add the egg and incorporate.
3
Mix the flour and bicarbonate and fold this through the mix evenly. Finally, fold through the white chocolate and frozen raspberries and get the dough into your pre lined pan or dish.
4
Bake for 20mins until crispy on top and soft throughout. Serve warm with vanilla ice cream
5
Serve warm 150g frozen raspberries
Nutrition
Per serving · estimated
—kcal
—protein
—carbs
—fat
Auto-calculated from ingredients once the nutrition API is connected. A guide, not a medical figure.
From the cookbook
Explore more of Mark's cooking in his latest book, Season
Get it on Amazon Contains an affiliate link. This module only renders when a recipe has a linked book.
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