classic chocolate cake

300g dark chocolate, chopped 250g buttter 5 eggs cup (110g) caster (superfine) sugar 1 cups (185g) plain (all-purpose) flour 1 teaspoons baking powder cup (90g) almond meal (ground almonds)

chocolate fudge icing

250g dark chocolate, chopped cup (125ml) pouring (single) cream 70g butter, chopped

Preheat oven to 150C (300F). Place the chocolate and butter in a saucepan over low heat and stir until melted and smooth. Set aside. Place the eggs and sugar in the bowl of an electric mixer and beat for 810 minutes or until pale and thick. Sift the flour and baking powder over the egg mixture. Add almond meal and gently fold through the chocolate mixture. Line the base of a 23cm-round cake tin with non-stick baking paper. Pour in the mixture and bake for 50 minutes or until cooked when tested with a skewer. Cool in the tin. For the chocolate fudge icing, place the chocolate, cream and butter in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Remove and set aside to cool completely. Beat in an electric mixer until thick and fluffly. Spread icing on the cooled cake. Serves 10.

chocolate mousse cake

1 cup (120g) almond meal (ground almonds) 1 cup (270g) icing (confectioners) sugar, sifted cup (75g) plain (all-purpose) flour, sifted cup (25g) cocoa, sifted teaspoon baking powder, sifted 5 eggwhites 200g butter, melted

chocolate mousse filling

400g dark chocolate, chopped 100g 70 per cent dark chocolate+, chopped

1 vanilla bean, split and seeds scraped 2 cups (500ml) single (pouring) cream, whipped

Preheat oven to 160C (325F). Place the almond meal, icing sugar, flour, cocoa and baking powder in a bowl and stir to combine. Add the eggwhites and butter and stir to combine. Pour the mixture into a lightly greased 22cm round springform cake tin lined with non-stick baking paper. Bake for 3035 minutes or until cake is springy to touch and comes away from the sides of the tin. Turn out onto a wire rack to cool. Once cooled, use a serrated knife to trim the top off the cake. Line the tin with plastic wrap. Place the cake in the base of the tin. Set aside. To make the chocolate mousse filling, place the chocolate and vanilla seeds in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. Set aside to cool slightly. Fold the chocolate mixture through the cream until well combined. Spoon the mousse over the cake base. Refrigerate for 2 hours or until set. Carefully remove the tin and plastic wrap to serve. Serves 68. recipe notes: flavour While the base and the topping both contain chocolate, they are different in flavour. The base is similar to a frangipane (ground almonds and sugar) and has a nice sweetness, which is contrasted with the bitter flavour of the mousse, owing to 70 per cent dark chocolate. assembly To layer the chocolate mousse cake, firstly trim the top of the cake to make a flat surface. Hold one hand down gently on top of the cake and, using a serrated knife, slice off the uneven surface. Line the empty tin with plastic wrap this will make it easier to remove the mousse cake and return the cake to the tin. Spoon the mousse over the cake base and smooth with an icing spatula or palette knife. serving The cake should be served completely chilled. Remove the springfrom tin and gently peel the plastic wrap off the sides. Use a palette knife to slide the cake onto a serving platter. + The flavour of chocolate depends on the percentage of cocoa solids in the chocolate. Dark chocolate usually contains between 5457 per cent cocoa solids, while more bitter chocolate has 64 per cent or higher. Its important to use the chocolate specified in the recipe; the quality and flavour will give you the desired richness and result. Weve used seventy per cent cocoa chocolate in some of the cakes because it has the right amount of bitterness for the recipes. chocolate fudge

400g chocolate, chopped 395g can sweetened condensed milk 1 teaspoon vanilla extract 150g unsalted butter, chopped 1 tablespoons orange-flavoured liqueur*

Place the chocolate, condensed milk, vanilla, butter and liqueur in a saucepan over low heat and stir until the chocolate is melted. Increase the heat to medium-high and simmer for 34 minutes or until the mixture is smooth and slightly thickened. Carefully pour the mixture into a lightly greased 16cm-square tin lined with non-stick baking paper and smooth over with the back of a spoon. Refrigerate for 2 hours or until set. Remove from the refrigerator. Using a sharp knife, cut the fudge into 4cm squares and wrap each piece in non-stick baking paper. Makes 16. * You can also use Cointreau, Grand Marnier, triple sec or even an eau de vie to flavour the fudge for adults only. our tier chocolate layer cake

cup (125ml ) water 60g butter, chopped 2 tablespoons cocoa, sifted 1 cup (150g) plain (all-purpose) flour, sifted teaspoon bicarbonate of (baking) soda, sifted 1 cup (220g) caster (superfine) sugar 1 egg cup (60ml) buttermilk teaspoon vanilla extract

chocolate cream cheese frosting

50g butter, softened 250g cream cheese 1 cup (160g) icing (confectioners) sugar mixture, sifted cup cocoa, sifted

Preheat oven to 150C (300F). Place the water, butter and cocoa in a saucepan over medium heat and stir until the butter has melted. Place the flour, bicarbonate of soda and sugar in a bowl, add the cocoa mixture and whisk to combine. Add the egg, buttermilk and vanilla and whisk to combine. Divide mixture between 2 lightly greased 12cm round cake tins lined with non-stick baking paper. Bake for 4045 minutes or until cooked when tested with a skewer. Allow to cool in the tins for 5 minutes. Turn out onto wire racks to cool completely. While the cake is baking, make the cream cheese frosting. Place the butter and cheese in the bowl of an electric mixer and beat for 68 minutes or until pale and creamy. Add the icing sugar and cocoa and beat for a further 68 minutes or until light and fluffy. To assemble, slice the cakes in half horizontally. Place one cake layer on a plate and spread with one quarter of the frosting. Repeat with remaining layers and frosting. Decorate as desired.

orange and almond cake

2 oranges, washed 125g butter 1 cup (220g) caster (superfine) sugar 5 eggs 2 cups (240g) ground almonds (almond meal) cup (75g) self-rising (all-purpose) flour, sifted 2 teaspoons baking powder

orange syrup

1 cup (220g) white sugar 2 tablespoons orange juice 1 cups (330ml) water

Preheat oven to 180C (350F). Line the base of a 22cm cake tin with non-stick baking paper. Place the oranges in a saucepan of water, cover and simmer for 10 minutes or until soft. Remove from the water and chop roughly, removing any seeds. Process the orange, butter, sugar, eggs, ground almonds, flour and baking powder in a food processor until smooth. Spoon the mixture into the tin and bake for 1 hour or until cooked when tested with a skewer. To make the orange syrup, place the sugar, orange juice and water in a saucepan over medium heat and simmer for 5 minutes. To serve, cut the warm cake into wedges and spoon over some of the syrup. Serve with thick cream. Serves 810. chocolate chip cookies

180g unsalted butter, softened cup (120g) brown sugar 1 teaspoon vanilla extract 2 eggs 2 cups (300g) plain (all-purpose) flour, sifted 1 teaspoon baking powder, sifted 150g dark chocolate, chopped

Preheat oven to 180C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs and beat well. Add the flour and baking powder and beat until a smooth dough forms. Fold through the chocolate. Roll 2 tablespoonfuls of the mixture into balls, place on baking trays lined with non-stick baking paper and press to flatten. Bake for 1215 minutes or until golden. Allow to cool on the trays. Makes 12. chocolate caramel tart

melted butter, for brushing caster (superfine) sugar, for dusting 1 sheet store-bought shortcrust pastry, thawed 1 x 380g can sweetened condensed milk 2 tablespoons golden syrup 60g butter 200g dark chocolate, chopped 2 tablespoons single (pouring) cream

Preheat oven to 200C (390F). Brush a 20cm fluted loose-bottomed round tart tin with butter and dust with sugar. Line the tin with the pastry and trim the excess. Prick the base with a fork. Line with non-stick baking paper, fill with baking weights or uncooked rice and blind bake for 15 minutes. Remove the baking paper and weights and bake for a further 10 minutes or until golden and crisp. Set aside to cool. Place the condensed milk, golden syrup and butter in a saucepan over low heat. Cook, stirring continuously, for 23 minutes or until thickened slightly. Pour into the pastry case and refrigerate for 30 minutes or until set. Place the chocolate and cream in a saucepan over low heat and cook, stirring, until melted and smooth. Spread the chocolate mixture over the caramel and refrigerate for a further 30 minutes or until set. Serves 6. chocolate-caramel slice

1 cup (150g) plain (all-purpose) flour cup (60g) almond meal (ground almonds) 125g butter, melted cup (165g) caster (superfine) sugar

filling

cup (125ml) golden syrup 125g butter, melted 2 x 400g cans sweetened condensed milk

topping

200g dark cooking chocolate 2 teaspoons vegetable oil

Preheat oven to 180C (355F). Place the flour, almond meal, butter and sugar in a bowl and mix to combine. Press the mixture into a 20cm x 30cm tin lined with non-stick baking paper and bake for 15 minutes or until golden. Allow to cool. To make the filling, place the golden syrup, butter and condensed milk in a saucepan over low heat and stir for 6-8 minutes or until thickened slightly. Pour over the base and bake for 20 minutes or until golden. Refrigerate until cooled completely.

To make the topping, place the chocolate and oil in a heatproof bowl over a saucepan of simmering water and stir until melted. Spread the chocolate mixture over the caramel and refrigerate for 2 hours or until set. Slice to serve. Serves 6-8. classic chocolate cake with chocolate buttercream

170g butter, softened 1 cup (265g) brown sugar 2 eggs 1 teaspoon bicarbonate of (baking) soda 1 cup (375ml) milk 2 cups (335g) plain (all-purpose) flour, sifted 3 teaspoons baking powder, sifted cup (50g) cocoa, sifted

chocolate butter cream

250g butter, softened 2 cups (320g) icing sugar mixture, sifted cup (50g) cocoa, sifted cup (60ml) milk

Preheat oven to 160C (320F). Beat the butter and sugar with an electric mixer until pale and creamy. Gradually add the eggs and beat well. Dissolve the bicarbonate of soda in the milk and add to the butter mixture with the flour, baking powder and cocoa. Beat until combined. Spoon into a lightly greased 22cm-square cake tin lined with baking paper. Bake for 1 hour or until cooked when tested with a skewer. Cool on a wire rack. For the buttercream, beat the butter until pale and creamy. Add the icing sugar, cocoa and milk and beat until fluffy. Spread over the cake. Serves 8. coffee almond cakes

2 tablespoons plain (all-purpose) flour, sifted cup (55g) icing (confectioners) sugar, sifted cup (30g) almond meal (ground almonds) 2 teaspoons instant coffee 40g butter, melted 2 eggwhites 12 coffee beans cup (60ml) coffee-flavoured liqueur

Preheat oven to 180C (355F). Place the flour, sugar, almond meal, coffee, butter and eggwhites in a bowl and mix well to combine. Spoon into 12 lightly greased 40ml-capacity mini muffin tins. Top with the coffee beans and bake for 1015 minutes or until cooked when tested with a skewer. Drizzle with the liqueur and set aside for 2 minutes before turning out onto a wire rack to cool. Makes 12.

double hot chocolate

200g good-quality dark chocolate, chopped 200g good-quality milk chocolate, chopped 4 vanilla beans, split 1 cups (330ml) single (pouring) cream 1 cup (250ml) milk marshmallows and cocoa, to serve

Divide the chocolate and vanilla beans between 4 glasses. Place the cream and milk in a saucepan over low heat and simmer for 23 minutes or until warmed through. Pour over the chopped chocolate, stirring until the chocolate is dissolved. Top with marshmallows and dust with cocoa to serve. Makes 4. * You can adjust this recipe to suit your taste. If you prefer a darker, richer brew, use more dark chocolate we like anything up to 70 per cent cocoa. If you prefer a milder flavour, opt for more milk chocolate. You could also experiment with different flavours, such as adding a cinnamon stick to the milk while its simmering. double-choc chip cookies

125g butter, chopped teaspoon vanilla extract 1 cups (295g) caster sugar 1 egg cup (80ml) milk 2 cups (300g) plain (all-purpose) flour cup (35g) cocoa 1 teaspoon baking powder 1 cup (190g) dark or milk chocolate chunks

Preheat oven to 180C (355F). Place the butter, vanilla, sugar, egg, milk, flour, cocoa and baking powder in a food processor and process until a soft dough forms. Place dough in a bowl and stir through the chocolate chunks. Shape 2 tablespoons of dough into flat rounds and place, allowing room to spread, on baking trays lined with non-stick baking paper. Bake for 1215 minutes or until brown. Cool on trays. Makes 18. * To check if the cookies are done, look at the bottom not the top. If you wait until the top looks right you risk overcooking them. To check, lift a cookie with a spatula so you can see underneath. The bottom should be a deep brown colour. Cool on trays as the cookies will continue to cook after youve removed them from the oven. Choholate molten cupcakes

Ingredients

cup (50g) plain (all-purpose) flour, sifted cup (55g) icing (confectioners) sugar, sifted

cup (90g) almond meal (ground almonds) 2 eggwhites 100g butter, melted 160g dark chocolate, melted 4 small squares dark chocolate, extra

Measurement Conversion Calculator

Method
1. 1Preheat oven to 150C (300F). 2. 2Place the flour, sugar, almond meal, eggwhites, butter and melted chocolate in a bowl and mix well to combine. 3. 3Spoon half the mixture into 4 x -cup capacity (125ml) lightly greased dariole moulds. 4. 4Divide the extra chocolate squares between the moulds and top with the remaining mixture. 5. 5Bake for 2025 minutes or until cooked but soft in the middle. 6. 6Stand in tins for 57 minutes before turning out.