Chocolate Pikelet Stack

4Makes 4-5 Stacks Ingredients:

2 x eggs cups castor sugar Pinch of salt 1 cup of milk 1 cup plain flour, sifted 3 Tbsp dark cocoa powder 1 level tsp baking soda* 2 level tsp cream of tartar* (*Alternately you can replace these with 2 tsp of baking powder*)

1 x 250g punnet strawberries, sliced Strawberry jam 300ml whipping cream 1 tsp vanilla essence 3 Tbsp icing sugar Method: In a bowl of an electric mixer place the eggs and beat for 1 -2 minutes until pale. Add sugar and salt and beat for a further 2 minutes until sugar is dissolved. Add milk and add sifted flour, soda, and tartar and coco powder on low speed until combined. Turn speed up and beat for 1 minute. Set pikelet mixture aside for 30 minutes to rest. In a clean mixing bowl place the whipping cream, sifted icing sugar and vanilla essence. Beat cream mixture for 3-5 minutes until stiff peaks form. Set aside in fridge. Grease a sauce pan with cooking spray or butter and place over a medium heat. Place four greased egg rings into the pan and place a tablespoon of mixture into each ring. Cook mixture for 30-40 seconds until bubbles start forming and bursting on top of the mixture. Flip egg rings and cook for a further 30 seconds on the opposite side. Remove egg ring from around the pikelet and place on a cooling rack. Repeat this process with the rest of the mixture. Meanwhile in a electric mixer bowl add the whipping cream, vanilla essence and sifted icing sugar. Beat until firm peaks form. Set aside. To assemble place one pikelet on a plate, spoon a teaspoon of strawberry jam over the pikelet followed by a spoonful of cream and a few slices of strawberries, place another pikelet on top and repeat the process. Finish the last pikelet off with a dollop of cream and a few slices of strawberry for garnish.