• Method

This is a oaty variation on a recipe for a Mochi chocolate chip cookie cake from San Francisco based blogger, Kristina Cho! Check out her lovely blog Eat Cho Food.  

Kristina’s recipe used mochiko flour, a glutinous sweet rice flour, but we were delighted that it worked so well with a combination porridge oats and plain flour.

The resulting cake is half way between a chocolate chip cookie and a cake. It’s delicious served warm with vanilla ice cream and raspberries.

1. Preheat your oven to 180C/160 fan

2. Lighly grease a 10” cast iron skillet or cake pan with butter of non-stick cooking spray.

3. Melt the butter in a saucepan over medium heat. Let it bubble for around four minutes until it is foamy and starts to brown. Remove from heat and stir in the coconut milk, evaporated milk, vanilla and brown sugar until evenly mixed and sugar has dissolved, then whisk in the eggs.

4. Add the porridge oats, flour, baking powder and salt, and stir together until well combined, then cool slighly before adding two thirds of your chocolate chips and stir again (if you add them when the mixture is too hot they will melt).

5. Pour the mixture into the skillet or cake tin and scatter the remaining chocolate chips on top.

6. Bake for 30-35 minutes until the cake has started to set, then remove from oven and enjoy warm with ice cream or cream.

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