Page 358 - CMC Recipe Book

Primary Portions
100
Senior Portions
75
CMC
Recipe - Chocolate Crunch Category - Desserts/Pudding/Biscuits
YOU MUST ENSURE THAT UP TO DATE ALLERGEN INFORMATION IS AVAILABLE AT ALL TIMES
Celery
Crustacea
Eggs
Fish
Gluten
Lupin
Milk
Mollusc
Mustard
Nuts
Peanut
Sesam
Soya
SD
s
e
Preparation Time
30 mins
Cooking Time Cooking Temp
30 mins Gas 4/180°C
Ingredient
Supplier
Code
Pack Size
Price
Recipe Amount
Production Recipe
Cost
Wholemeal Flour
1190g
Self Raising Flour
1190g
Cocoa Powder
200g
Granulated Sugar
1360g
Margarine
1985g
Eggs
8 each
Total
Portion Cost
Method
Preheat the oven to Gas 4/180°C.
Place all dry ingredients into a mixer.
Melt the margarine in a suitable pan on a low heat.
Slowly add the melted margarine to the dry ingredients and mix on a slow speed.
Add the eggs to the mix and continue to mix slowly.
Divide into BS tins and press down well to ensure there are no gaps.
Bake for approximately 30 minutes or until firm to the touch.
Allow to cool before cutting and serving.