I have discovered the tastiest chocolate spread ever, made with cocoa & macadamia nuts, Macabella is now my favourite chocolate spread and has become a food group all on its own in our house. Not wanting to keep it to myself I have TWO yummy recipes to share with you, and hopefully they will make your Monday that much sweeter.
Chocolate & banana loaf cake
You will need:-
50 ml (2 fl oz) sunflower oil, plus extra to grease
2 large eggs, beaten
200 g (7oz) caster sugar
3 large, very ripe bananas, mashed
225 g (8oz) full-fat plain yogurt
300 g (11oz) self-raising flour
1 tsp bicarbonate of soda
150 g (5oz) Macabella velvet chocolate spread
You will need to:-
Preheat oven to 180°C (160°C fan) mark 4. Grease and line a 900g (2lb) loaf tin with baking parchment, making sure it comes 2.5cm (1in) above edge of tin. In a large bowl, whisk oil, eggs and sugar with a handheld electric whisk until pale, about 5min.
Fold in mashed bananas and yogurt, followed by flour and bicarbonate of soda. Weigh 400g (14oz) of this batter into another bowl and fold in Macabella chocolate spread.
Dollop alternate spoonfuls of plain and chocolate batter into prepared tin, then swirl to marble with a cutlery knife. Bake for 1hr 15min-1hr 20min until a skewer inserted into centre comes out clean. Cool in tin.
Chocolate cookie dough cookies!
What you need :-
200g unsalted, softened butter
300g caster sugar
1 large egg
325g self-raising flower
4 big tablespoons of Macabella crunch chocolate spread
You will need to:-
First, preheat your oven to 180C/350F and line two baking trays with grease proof paper.
Mix together the butter and sugar until it becomes creamy and fluffy. Then add the egg and mix again. Gradually add the flower until you get a lovely dough. Add the Macabella chocolate spread and mix with the dough until you get a gorgeous marble effect.
Divide the dough into large dough balls, I had about 12, and press them down on the baking trays. They will become huge, so make sure there is enough space between them.
Bake in the oven for about 12 minutes. Let them cool down for 20 minutes and then it’s time to dig in!
This post was sponsored by Macabella chocolate spread which can be found in your nearest Sainsburys store, I absolutely loved it and have bought a few extra jars to keep me going and its safe to stay its replaced Nutella in our home.