Glazed chocolate cakes

Makes

8

Ingredients

• 100g butter, at room temperature
• 1/2 cup brown sugar
• 2 tablespoons cocoa powder
• 1 tablespoon boiling water
• 1 egg, at room temperature
• 1/3 cup sour cream
• 3/4 cup self-raising flour
• 100g good-quality milk chocolate, chopped

• Chocolate glace icing

• 200g good-quality dark chocolate, chopped
• 1/3 cup thickened cream

Method

1. Preheat oven to 180°C. Grease eight 1/3-cup capacity muffin holes.
2. Using an electric mixer, cream butter, sugar, cocoa powder and boiling water until well combined. Add egg and sour cream. Mix well.
3. Sift flour over butter mixture. Add milk chocolate and gently stir to combine. Three-quarter fill muffin holes with mixture. Bake for 18 to 22 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Carefully turn out onto a wire rack.
4. Make chocolate glace icing: Combine chocolate and cream in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 1 to 2 minutes, stirring every minute with a metal spoon, or until smooth and runny.
5. Working quickly, spoon glace icing over warm cakes. Serve warm or at room temperature.

Source

Super Food Ideas

Recipe by Janelle Bloom

Choc-chip date slice

For a sensational tea-time slice, sandwich dates inside layers of cookie dough.

Preparation Time

10 minutes

Cooking Time

45 minutes

Makes

18

Ingredients

• 2 x 450g pkts Aunty Kath's chocolate-chip cookie dough
• 250g pitted dates, coarsely chopped

Method

1. Preheat oven to 180°C. Line a 16 x 25cm slice pan with non-stick baking paper, allowing the sides to overhang. Roll out half the dough between 2 sheets of non-stick baking paper to form a 16 x 25cm rectangle. Repeat with the remaining dough.
2. Place 1 portion of dough in the lined pan and press firmly over the base.
3. Scatter the dates over the biscuit base. Top with the remaining dough portion and press firmly to cover the filling. Bake in oven for 25 minutes. Cover with foil and bake for a further 15-20 minutes or until the slice is cooked through. Set aside to cool in the pan before cutting into squares to serve.

Source

Australian Good Taste

Recipe by Heidi Flett

Banana chocolate cake

Ingredients (serves 8)

• 1 1/2 cups wholemeal self-raising flour
• 3/4 cup self-raising flour
• 2/3 cup cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 1 cup caster sugar
• 2 eggs, lightly beaten
• 2 large, over-ripe bananas, mashed (see note)
• 3/4 cup buttermilk
• 1/2 cup vegetable oil

• Icing

• 1 1/2 cups icing sugar mixture
• 1 tablespoon cocoa powder
• 2 to 3 tablespoons milk, warmed

Method

1. Preheat oven to 180°C. Lightly grease an 8-cup capacity, 24cm fluted ring tin. Sift flours, cocoa and bicarbonate of soda into a bowl. Add husks from sieve. Add sugar. Stir to combine. Make a well in the centre.
2. Combine eggs, banana, buttermilk and oil in a jug. Pour into well. Stir to combine.
3. Spoon cake mixture into prepared tin. Smooth surface. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean. Stand cake for 5 minutes in tin. Turn out onto a wire rack to cool.
4. Make icing: Sift icing sugar and cocoa into a bowl. Add milk. Using a wooden spoon, mix until smooth. Pour icing over cooled cake. Using a flat-bladed knife, spread over top. Allow icing to run down sides. Stand for 20 minutes or until icing sets. Serve.

Notes & tips

• You will need 1 cup mashed banana.

Source

Super Food Ideas

Recipe by Kerrie Sun

After-dinner choc-ices

These ice-cream treats are the perfect way to finish dinner. Or have after lunch. Or as a snack. Or anytime really...

Ingredients (serves 8)

• 700ml vanilla ice-cream
• 200g good-quality dark chocolate
• 25g milk chocolate

Method

1. Cover a large, flat baking tray with foil. Place small scoops of vanilla ice-cream on the tray and freeze until hard.
2. Melt chocolates in separate bowls over pans of simmering water. Once melted, set aside to cool.
3. Transfer ice-cream scoops to a wire rack over a baking tray and spoon the dark chocolate over each scoop; it should harden immediately.
4. Garnish each with a little of the milk chocolate. Freeze until firm before serving.

Source

delicious.

Recipe by Valli Little

Baileys chocolate fudge

Preparation Time

10 minutes

Cooking Time

20 minutes

Makes

16

Ingredients

• Melted butter, to grease
• 1 x 395g can sweetened condensed milk
• 100g butter, cubed
• 255g (1 1/4 cups, firmly packed) brown sugar
• 2 tbs glucose syrup
• 150g good-quality dark chocolate, finely chopped
• 60ml (1/4 cup) Baileys Original Irish Cream liqueur

Method

1. Brush a 20cm (base measurement) square cake pan with melted butter to lightly grease. Line base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Combine the condensed milk, butter, sugar and glucose syrup in a medium heavy-based saucepan. Stir over medium-low heat for 3 minutes or until sugar dissolves. Increase heat to medium-high and cook, stirring constantly, for 10-15 minutes or until mixture thickens, turns a caramel colour and leaves the side of pan. Remove from heat.
3. Add the chocolate and liqueur, and stir until chocolate melts and mixture is smooth. Pour into the prepared pan and smooth the surface. Set aside for 1 hour to cool. Cover with plastic wrap and place in the fridge for 1 hour or until firm.
4. Remove fudge from pan, using the paper to help lift the fudge. Use a sharp knife to cut fudge into 16 equal portions.

Source

Australian Good Taste

Recipe by Amanda Kelly

Double chocolate & raspberry cake

Ingredients (serves 16)

• 700g pkt chocolate mud cake mix
• 610g pkt White Wings white chocolate & raspberry swirl cake mix
• 6 eggs
• 2/3 cup vegetable oil
• 3 tbs margarine or soft butter
• 1 1/2 tbs milk
• 150g raspberries, to decorate

Method

1. Line 2 x 20cm round cake pans with non-stick baking paper. Prepare the cakes according to packet instructions. Set aside to cool completely.
2. Use a serrated knife to carefully cut the tops off the cakes to flatten. Cut the cakes in half horizontally.
3. Prepare the mud cake icing according to packet instructions. Set aside for 10 minutes to thicken.
4. Meanwhile, prepare the white chocolate frosting according to packet instructions.
5. Place the base of the mud cake on a serving plate. Spread 1/3 of the mud cake icing over the cake. Place a layer of white chocolate cake on top. Spread 1/2 of the remaining mud cake icing over the cake. Top with the remaining layer of mud cake. Spread the remaining mud cake icing over the cake. Top with the remaining white chocolate cake. Spread the white chocolate frosting over the top of the cake. Scatter with the raspberries to serve.

Source

Fresh Living

Recipe by Gemma Purcell

No-bake chocolate delights

Preparation Time

15 minutes

Cooking Time

10 minutes

Makes

35

Ingredients

• 125g butter, chopped
• 430g (2 cups) caster sugar
• 125ml (1/2 cup) water
• 2 tbs cocoa powder
• 255g (3 cups) desiccated coconut
• 260g (1 cup) crunchy peanut butter
• 125g white chocolate melts, melted

Method

1. Line 2 baking trays with non-stick baking paper. Place the butter, sugar, water and cocoa powder in a large saucepan and cook over medium heat, stirring, for 2-3 minutes or until the butter melts and the sugar dissolves.
2. Bring the butter mixture to the boil. Reduce heat to medium and simmer for 1 minute. Remove from heat and stir in the coconut and peanut butter.
3. Drop 1 tablespoon of the chocolate mixture onto the lined trays. Repeat with the remaining chocolate mixture. Place in the fridge for 2-3 hours or until firm.
4. Place the chocolate melts in a medium heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and is smooth. Dip a fork into the melted chocolate. Drizzle the chocolate over the delights. Serve.

Source

Australian Good Taste
Recipe by Abbie Vernon, Ellenbrook,

Chocolate Easter crackles

Kids will love these chocolate crackles with an Easter twist. Most adults won't mind them either!

Makes

20 small crackles

Ingredients

• 200g Mars bars, chopped
• 2 tbs thin cream
• 2 tsp cocoa powder, sifted
• 3 cups Rice Bubbles
• 20 small Easter eggs, to decorate

Method

1. Place the Mars bars, thin cream and cocoa in a heatproof bowl over simmering water (get an adult to help), making sure bowl does not touch water. Stir until melted and smooth. Place Rice Bubbles in a large bowl, pour in Mars bar mixture and stir until well combined. Pile mixture into paper cases and decorate each with an Easter egg. Place in the fridge until firm.

Source

delicious.

Recipe by Valli Little

Chocolate and blueberry mousse

Ingredients (serves 4)

• 1 punnet fresh blueberries, 200g frozen
• 200g dark chocolate
• 300ml thickened cream

Method

1. Scatter fresh blueberries, or some thawed frozen blueberries, over the base of 4 small-sized serving glasses and set aside.
2. Melt chocolate in a large heatproof bowl over a saucepan of simmering water (making sure the bowl does not touch the water). Remove and cool to room temperature.
3. Beat cream in a bowl to soft peaks, then fold into the melted chocolate.
4. Spoon the mousse among serving glasses over the blueberries, and serve immediately.

Notes & tips

• You can replace the blueberries with strawberries, raspberries, or a berry mix.

Source

Simply Food

Recipe by Kate Murdoch

Chocolate hazelnut cake

Ingredients (serves 12)

• 200g dark chocolate, chopped
• 200g butter, softened
• 1 cup brown sugar
• 1 teaspoon vanilla essence
• 2 eggs, at room temperature
• 1 3/4 cups self-raising flour
• 1/4 cup cocoa powder
• 3/4 cup milk
• 1 cup choc-hazelnut spread (such as Nutella)
• 80 small solid chocolate Easter eggs

Method

1. Preheat oven to 160°C. Grease and line a 20cm (base) round cake pan. Place chocolate into a heatproof, microwave-safe bowl. Heat on MEDIUM (50%) power for 2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to cool slightly.
2. Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add eggs, 1 at a time, beating after each addition. Add cooled chocolate. Mix well.
3. Sift flour and cocoa powder together. Fold half the flour mixture into chocolate mixture. Fold half the milk into chocolate mixture. Repeat with remaining flour mixture and milk.
4. Spoon cake batter into cake pan. Smooth surface. Bake for 1 hour to 1 hour 15 minutes, or until a skewer inserted into the centre comes out clean. Stand for 15 minutes before turning onto a wire rack to cool completely.
5. Spread choc-hazelnut spread over cake. Top with Easter eggs. Serve.

Notes & tips

• Hint:This cake will keep in an airtight container for up to 1 week.

Source

Super Food Ideas

Recipe by Alison Roberts

Melt-and-mix chocolate chunk mud cake

Ingredients (serves 8)

• 200g butter, chopped
• 300g good-quality dark chocolate
• 1/4 cup hot water
• 1/4 cup cocoa powder
• 1 teaspoon vanilla extract
• 1 cup caster sugar
• 3 eggs, lightly beaten
• 3/4 cup self-raising flour
• pure icing sugar, to serve

Method

1. Preheat oven to 160°C. Grease a 6cm deep, 20cm (base) round cake pan. Line with baking paper.
2. Place butter, 200g chopped chocolate and hot water in a heatproof, microwave-safe bowl. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes, stirring every minute with a metal spoon, or until smooth. Add cocoa to warm chocolate mixture. Stir until smooth. Stir in vanilla, caster sugar and egg. Sift flour over chocolate mixture. Stir gently to combine.
3. Pour half the batter into cake pan. Chop remaining chocolate and sprinkle half over batter. Top with remaining batter and chopped chocolate. Bake cake for 55 to 60 minutes or until a skewer inserted into the centre has moist crumbs clinging.
4. Allow cake to cool completely in pan. Remove and dust with icing sugar. Serve.

Notes & tips

• Variation: You could ice the cake with rich chocolate icing or spread with ganache (see related recipe), if you prefer.
• Note: This cake keeps well for up to 1 week stored in an airtight container lined with baking paper.

Source

Super Food Ideas

Recipe by Janelle Bloom

Chocolate caramel slice

Makes

16 pieces

Ingredients

• Base

• 1 cup plain flour, sifted
• 1/2 cup brown sugar
• 1/2 cup desiccated coconut
• 125g butter, melted

• Filling

• 400g can sweetened condensed milk
• 2 tablespoons golden syrup
• 60g butter, melted

• Topping

• 60g copha, chopped
• 125g cooking chocolate, chopped

Method

1. Preheat oven to 180°C. Line a 3cm deep, 28 x 18cm (base) lamington pan.
2. Combine all base ingredients in a bowl. Mix well. Press into prepared lamington pan. Bake for 15 to 20 minutes, or until light golden. Remove from oven. Cool.
3. Make filling: Combine all ingredients in a saucepan over medium heat. Cook, whisking, for 8 minutes or until golden. Pour over cooked base. Bake for 12 minutes or until firm. Cool completely. Refrigerate for 3 to 4 hours, or until set.
4. Make topping: Place copha and chocolate into a heat-proof bowl over a saucepan of simmering water. Stir until melted. Pour over caramel. Refrigerate to set. Cut into squares to serve.

Source

Super Food Ideas - November 2003 , Page 27

Recipe by Johnston Family