Giant Polly Waffle Recipe

You dont need to wait for this iconic Australian chocolate bar to return to the supermarket shelves - just make our enormous version instead!

The ingredient of Giant Polly Waffle Recipe

• 100g 2 3 cup self raising flour
• 2 tbsp cocoa powder
• 3 eggs
• 100g 1 2 cup caster sugar plus 1 tbsp extra
• 5 jumbo marshmallows
• 200g milk chocolate chopped plus 200g extra melted
• 125ml 1 2 cup thickened cream
• 30g butter chopped
• 125g pkt chocolate cream wafers

The Instruction of giant polly waffle recipe

• preheat oven to 200c 180c fan forced lightly grease a 25 x 30cm swiss roll pan line with baking paper allowing the paper to overhang the 2 long sides
• sift together flour and cocoa powder in a bowl set aside
• use electric beaters to beat the eggs in a large bowl for 3 minutes or until thick and pale add the sugar a little at a time beating constantly for 2 minutes or until the sugar has dissolved sift the flour mixture over the egg mixture and use a metal spoon to gently fold until just combined pour into prepared pan and smooth the surface bake for 9 minutes or until the surface is dry and cake springs back when lightly touched
• lay a sheet of baking paper on a clean work surface with the short edge facing you sprinkle the extra sugar evenly over the paper run a knife along the 2 short ends of the pan to loosen the warm cake then turn onto the paper peel away the baking paper from the base of the cake lay the marshmallows in a row along the short edge starting from edge with marshmallows use the baking paper to roll up the warm cake pulling paper away as you work wrap the rolled cake tightly in a clean tea towel and transfer seam side down to a wire rack to cool
• meanwhile place the chocolate cream and butter in a heatproof bowl over a saucepan of simmering water make sure the bowl doesnu2019t touch the water use a metal spoon to stir until melted and combined place in the fridge stirring occasionally for 1 hour or until slightly thickened
• use clean electric beaters to beat the chocolate mixture until it reaches a spreadable consistency unwrap cake and transfer to a serving plate use a palette knife to spread the chocolate mixture all over cake
• use a small sharp knife to carefully split the wafers in half lengthways to create 2 thinner wafers arrange the wafers lengthways over the rolled cake pressing into chocolate mixture trim the wafers where necessary place in the fridge for 30 minutes or until set
• place the extra melted chocolate in a bowl spoon chocolate on to the top of wafers and use a palette knife to spread evenly over the cake set aside at room temperature to set use a sharp knife to cut into slices to serve

Nutritions of Giant Polly Waffle Recipe

fatContent: n a
saturatedFatContent: n a

carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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