Hello, my friends. I woke up this morning to a beautiful heavy rain, and it made me think of all things baking.
If you know me in real life, you know I absolutely love to bake, and making desserts is a close second. A few weeks ago I opened my treasured handwritten recipe book and found a classic dessert I’ve made for decades.
Chocolate Parthenons. I have no idea where the name came from and all I can tell you is that this dessert contains all the good stuff: butter, eggs, flour, sugar, chocolate chips and walnuts.
If you’re looking for something vegan, try this favourite recipe for raw brownie bites. But if you want delectable and delicious and old fashioned, Chocolate Parthenons are for you.
Ingredients (makes 6):
2 eggs
1/2 cup plain flour
1/2 cup white sugar
1/4 cup melted butter
1 tablespoon vanilla
(optional) 1 tablespoon brewed coffee (the liquid!) or cognac or other flavouring
1 cup semi-sweet or dark chocolate chips
1 cup chopped walnuts
Package of filo pastry (you’ll use less than 1/2, that’s all…)
Preheat your oven to 200C or 400F.
Mix all the ingredients — beaten egg, melted butter, flour, vanilla, chocolate chips, chopped walnuts.
Then melt some extra butter for the filo pastry sheets. Maybe around 1/4 cup? And here’s the fun part.
First, cut the sheet of pastry in half, brush with melted butter and place one layer on top of the other, like a crisscross or letter X. Brush that with butter, too. (Or you can drizzle and spread with clean hands…easier)
Then place gently in a muffin tin.
Keep it simple and no need for perfection. Try not to break through the pastry. This is what you’re aiming for…
Just fill it up with about 1/6 of the mixture, and pinch the top to close it. You’ll have extra bits on top, sticking up sort of merrily.
Place in a 200C oven (400F) for 8 minutes (fan forced). That’s it! You want the mixture to be melted and delicious, but not too solid.
Sorry—this photo isn’t the prettiest but Chocolate Parthenons are absolutely delicious. It’s really easy at the end of a dinner party to pop them in the oven and serve them warm. A tip: I usually make them in the afternoon, cover and pop in the fridge, then place the tin on the counter to get to room temperature before baking.
Perfect for a rainy Sunday night dinner dessert. You’re welcome!
Enjoy your weekend, everyone.
Love Catherine x
PS.
Other delicious recipes from me at Love Our Age: my favourite rosemary olive oil yogurt cake. I make this one whenever I’m worried.
Hello everyone new—thanks for joining me every Sunday. My aim is to uplift, inspire and have a little fun. Cx