Are you a chocoholic? Then this is the doughnut for you, they are chocolate heaven.
- 1¾ cups plain flour
- ½ cup cocoa
- 1 tsp baking powder
- ¼ tsp bicarbonate soda
- ¼ tsp salt
- ½ cup raw sugar
- ⅓ cup milk
- 1 tsp butter, melted
- 1 free-range egg
- 100 g bitter sweet chocolate, cut into ½ cm cubes
- vegetable oil, for deep-frying
- extra, ¼ cup cocoa powder
- ¼ cup icing sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Place the flour, cocoa, baking powder, bicarbonate of soda, salt and sugar into the bowl of an electric mixer, mix to combine.
Add the milk, butter and egg and beat until it just comes together into a ball. Roll out the dough between lightly floured baking paper until 1 cm thick.
Using a 6 cm cutter, cut rounds. Reroll the dough and continue to cut rounds.
Place a cube of chocolate into the centre of each round of dough and pinch together to enclose the chocolate, roll into a ball shape and place onto a lined tray until ready to fry.
Heat oil in a large open pot or wok to 180˚C (360˚F). Carefully lower a few of the balls at a time into the hot oil and cook for 2-3 minutes, turning so that the doughnuts cook evenly.
Using a slotted spoon lift the doughnuts from the hot oil and drain on absorbent paper.
Combine the extra cocoa and icing sugar in a bowl and toss the warm doughnut balls in the icing sugar mixture and serve immediately.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.