- 1 cup cold water
- 7 tbsp butter or margarine, softened
- ⅔ cup plus 1 tsp sugar
- 1 cup cake flour
- ¼ cup cocoa powder
- 4 large eggs
- 110g good-quality dark chocolate, chopped
- ¾ cup cream
- 2 tbsp light golden syrup
- ¼ tsp salt
- 2 tsp vanilla extract ice cream, for serving
- Preheat oven to 200°C. Line 2 baking trays with greaseproof paper.
- In a 3,5-litre saucepan, combine the water, 6 tablespoons butter or margarine and 1 teaspoon sugar. Heat on medium until just boiling. Remove from heat. Add flour and cocoa, stirring vigorously until ball forms. Add eggs, 1 at a time, beating well after each addition, until batter is smooth.
- Drop batter in heaped tablespoons, 5cm apart, onto prepared sheets. Bake for 35 minutes, rotating trays halfway through. Turn off oven and remove trays. With a knife, make 1cm slit on side of each puff. Return trays to oven; let stand for 10 minutes. Remove from oven. Cool puffs on trays on wire racks.
- In a 1,8-litre saucepan combine chocolate, cream, golden syrup, salt and remaining ⅔ cup sugar. Heat to simmering on medium, stirring. Reduce heat to medium-low. Cook for 3 to 6 minutes or until thick, stirring. Stir in vanilla and remaining butter until smooth. Keep warm on low.
- Cut puffs in half with serrated knife. Place small scoops of ice cream on bottoms; replace tops. Serve with warm chocolate sauce. (To make ahead, transfer cooled puffs to an airtight container and freeze for up to 1 month. Reheat in a 170°C oven for 5 to 10 minutes; cool before filling with ice cream. Transfer chocolate sauce to an airtight container. Refrigerate for up to 5 days. Reheat on low, stirring constantly.)
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