Chocoholics Cob

Serves 8-10, Prep: 30 mins

1 large cob loaf (about 460g) 200g block dark cooking

chocolate, chopped

3 x 30g Flake chocolate bars, crumbled into large, long shards

½ cup thickened cream, softly

whipped Chocolate wafer sticks, Cadbury Fury Friends milk chocolate mini bars and Freddo chocolate-dipped biscuits, to serve

FILLING

200g block dark cooking

chocolate, chopped 100g packet mini white

baking marshmallows ½ cup milk

300ml tub thickened cream

1 Using a serrated knife, cut the top quarter off the cob. Pull away the soft bread from inside the cob, leaving a 1cm thick shell. Reserve top and soft bread for another use. Place cob on an oven tray.

2 Cook in a moderate oven (180C) for about 10 minutes, or until golden and crisp. Remove. Cool.

3 Melt chocolate in a heatproof bowl sitting over a saucepan of simmering water, stirring until smooth. Remove.

4 Using the back of a spoon, spread melted chocolate over the base and around the inside of the loaf. Refrigerate while preparing filling.

5 To make filling, place chocolate, marshmallows and milk in a large saucepan over a medium to low heat. Stir until melted and smooth. Transfer to a large bowl. Stand for about 30 minutes, or until slightly cooled.

6 Beat cream in a large bowl with an electric mixer until soft peaks form.

7 Whisk chocolate mixture until smooth. Using a spatula, fold into cream until combined.

8 Spoon half the filling into cob. Sprinkle with half the Flake. Spoon over remaining filling. Cover loosely with plastic wrap. Refrigerate for 3 hours, or until filling is set.

9 To serve, top with whipped cream and remaining flake. Arrange wafers, chocolate mini bars and chocolatecoated biscuits around cob.