For the ultimate chocoholics… this heavenly dessert will be sure to satisfy your chocolate cravings!
In the kitchen:
Melt the chocolate, butter and sugar over low heat in a small saucepan. It is a good idea to put the chocolate on top, so that it melts down into the hot butter and sugar. This is the best way to prevent the chocolate getting too hot and seizing. Remove the saucepan from the heat and beat in the eggs.
Sift in the flour, and beat the mixture thoroughly.
Grease the poultry roaster lightly with butter or neutral oil and fill it with the chocolate mixture.
Refrigerate until it is time to cook it.
Chop the white chocolate.
At the barbecue:
Prepare the barbecue ready for in-direct heat, approx. 185°C.
Place the poultry roaster with the cake mixture into the centre of the grate and bake for about 20-25 minutes. The cake should ideally still be slightly soft in the centre when you remove it.
Place the chopped white chocolate into the poultry roaster cup so it melts while the cake cools slightly. Serve the cake warm.
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.