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Name: Double chocolate and bran rusks served with a Caffè Macchiato by Chef Alfre
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 500 g butter; 440 g sugar; 900 g self-raising flour; 100 g cocoa powder; 15 ml (1 tbsp) baking powder; 5 ml (1 tsp) salt; 3 eggs; 500 ml buttermilk; 280 g Kellogg’s All-Bran Flakes; 200 g dark chocolate chips

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INGREDIENTS

500 g butter
440 g sugar
900 g self-raising flour
100 g cocoa powder
15 ml (1 tbsp) baking powder
5 ml (1 tsp) salt
3 eggs
500 ml buttermilk
280 g Kellogg’s All-Bran Flakes
200 g dark chocolate chips

INSTRUCTIONS

Preheat the oven to 180°C and grease a 35cm x 26cm baking tin. Sieve the dry ingredients together.

In a large separate bowl, combine the eggs and buttermilk, and whisk until smooth.

Rub the butter into the sieved flour mixture to form a fine crumb. Once this is achieved, add the Kellogg’s All- Bran Flakes and chocolate chips and mix through.

Mix through the buttermilk and egg mixture until a soft, sticky dough is formed, and all of the dry ingredients are combined.

Place the soft, sticky dough on a lightly floured surface and divide the dough into small logs of about 7cm x 2cm x 2cm each. Lay these logs side by side in the prepared baking tin.Bake, approximately 1 hour or until a knife comes out clean when pierced.

Remove from oven and allow the rusk cake to cool on a wire cooling rack, until completely cold. Remove the rusk cake from the baking tin, cut into pieces along the log formations and place on a baking tray.

Reduce the temperature of the oven to a very low heat, around 90°C. Place the wire rack in the oven and allow the rusks to dry out overnight. Store in an airtight container.

NOTES

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Double chocolate and bran rusks served with a Caffè Macchiato by Chef Alfre

500 g butter
440 g sugar
900 g self-raising flour
100 g cocoa powder
15 ml (1 tbsp) baking powder
5 ml (1 tsp) salt
3 eggs
500 ml buttermilk
280 g Kellogg’s All-Bran Flakes
200 g dark chocolate chips

1
Preheat the oven to 180°C and grease a 35cm x 26cm baking tin. Sieve the dry ingredients together.

2
In a large separate bowl, combine the eggs and buttermilk, and whisk until smooth.

3
Rub the butter into the sieved flour mixture to form a fine crumb. Once this is achieved, add the Kellogg’s All- Bran Flakes and chocolate chips and mix through.

4
Mix through the buttermilk and egg mixture until a soft, sticky dough is formed, and all of the dry ingredients are combined.

5
Place the soft, sticky dough on a lightly floured surface and divide the dough into small logs of about 7cm x 2cm x 2cm each. Lay these logs side by side in the prepared baking tin.Bake, approximately 1 hour or until a knife comes out clean when pierced.

6
Remove from oven and allow the rusk cake to cool on a wire cooling rack, until completely cold. Remove the rusk cake from the baking tin, cut into pieces along the log formations and place on a baking tray.

7
Reduce the temperature of the oven to a very low heat, around 90°C. Place the wire rack in the oven and allow the rusks to dry out overnight. Store in an airtight container.

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Nutrition

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Serving Size: 1 (3305g)
Recipe Makes: 1

Calories: 8617
Calories from Fat: 4404 (51%)

Amt Per Serving		% DV

	Total Fat 489.3g	652 %
	Saturated Fat 303.4g	1517 %
	Monounsaturated Fat 129.1g
	Polyunsanturated Fat 21.5g
Cholesterol 1124.4mg		346 %
Sodium 186324.7mg		6425 %
Potassium 4456mg		117 %
Total Carbohydrate 915.5g		269 %
	Dietary Fiber 42.4g	170 %
	Sugars, other 873.1g
Protein 139.4g		199 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 8617

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