This action might not be possible to undo. Are you sure you want to continue?
Email Print Download Comments
200g butter, softened 1 cup firmly packed brown sugar 3 eggs 200g dark chocolate, melted 1 1/2 cups self-raising flour 2 tablespoons cocoa powder 1/2 cup milk 220ml thickened cream, whipped Chocolate icing 1/3 cup thickened cream 200g dark chocolate, chopped Save to Cookbook
1. Preheat oven to 170°C. Grease and line base and side of 22cm (base) springform cake pan. Combine butter and sugar in food processor using the processing blade. Process until combined. Add eggs one at a time, process until combined. Add melted chocolate and process, scrapping down sides as required. Add the flour, cocoa powder and milk. Us the pulse button in short bursts until combined. 2. Spoon cake batter into cake pan and smooth the surface. Bake for 50-60 minutes or until a skewer inserted into
the centre comes out clean. Stand for 10 minutes in pan before releasing the side. Transfer to a wire rack to cool completely. 3. Use a serrated knife to cut the cake in half. Place the base onto a cake stand or serving plate. Spread with whipped cream. Sandwich together with cake top. 4. For the icing, combine the cream and chocolate in a small saucepan over medium-low heat. Cook, stirring with a metal spoon until melted and smooth. Pour warm icing over the cake, allowing it to drizzle down the sides. Stand 15 minutes to allow icing to set.
Coconut Banana Bread
Email Print Download Comments
1 1/2 cups plain flour 1 teaspoon baking powder 1 teaspoon bicarbonate of soda 1 cup firmly packed brown sugar 1 cup desiccated coconut 270ml can Ayam coconut cream 2 eggs 1 cup mashed banana
1 teaspoon vanilla extract Strawberry jam to serve Save to Cookbook
Serves 8 1. Preheat oven to 170°C (150°C fan-forced oven). Lightly grease a 6cm-deep, 10cm x 20cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends. 2. Sift flour, baking powder and bicarbonate of soda into a bowl. Add sugar and coconut. Stir to combine. Place coconut cream, eggs, banana and vanilla in a jug. Whisk to combine. Fold into flour mixture. Spoon into prepared pan. Bake for 1 hour to 1 hour 15 minutes or until a skewer inserted in the centre comes out clean. 3. Stand in pan for 10 minutes. Turn out onto a wire rack to cool. Serve with jam.
Flourless Chocolate Cake with Morello Sour Cherries, Grand Marnier Crème Fraiche & Pomegranate Molasses
Email Print Download Comments
Flourless chocolate cake 125g butter
1 cup castor sugar 300g 70% dark chocolate ½ cup thickened cream 5 eggs 1 cup sour morello cherries, liquid drained and cherries squeezed out to remove excess liquid Shortcrust pastry sable 1 cup flour 70g butter ½ cup icing sugar Pinch salt Grand marnier crème fraiche 300ml crème fraiche 1 tablespoon icing sugar 3 tablespoons grand marnier 1 tablespoon grated orange zest Pomegranate and sour cherries molasses 2 tablespoons pomegranate molasses ½ cup sour cherry liquid/juice 2 tablespoons icing sugar Decoration 3 tablespoons cacao powder 1 tablespoon orange zest Extra cacao powder, for dusting Edible flowers, if desired Save to Cookbook
Preparation and cooking time: 70 minutes Serves: 6-8 1. Preheat oven to 180⁰C. Grease and baking paper-line two 28cm x 38cm baking trays. 2. For chocolate cake, melt butter and sugar in a saucepan over a medium heat, stirring occasionally until sugar has dissolved. Remove from heat and allow to cool. 3. Place chocolate and cream into a bowl and over a saucepan of simmering water, stir occasionally until chocolate has melted and cream is incorporated. Remove from heat. 4. Pour chocolate mixture into butter mixture and stir until combined and smooth. Add eggs and mix to combine. 5. Pour mixture into a prepared baking tray and scatter cherries on top. Bake for 40-45 minutes. Cake should be set on the sides but still a bit wobbly in the centre. Remove, allow to cool and refrigerate to cool completely.
6. For shortcrust sable, place all ingredients in a food processor and process until mixture comes together and resembles breadcrumbs. 7. Transfer to a floured board and knead gently to bring together. Shape pastry into a rectangle and refrigerate for 1015 minutes to rest. 8. Roll dough to 3mm thick and 25cm x 35cm, keeping the rectangle shape. Transfer to a prepared baking tray and bake for 20-25 minutes or until golden brown. Remove and set aside to cool. 9. For grand marnier crème fraiche, whisk crème fraiche and icing sugar in a bowl until soft peaks form. Add grand marnier and whisk until combined. Fold in orange rind and refrigerate until required. 10. For pomegranate and sour cherry molasses, place all ingredients in a small saucepan and bring to the boil over a medium-high heat. Reduce syrup to half, remove from heat and allow to cool until required. 11. To assemble cake, invert chocolate cake on to a cacao dusted board and remove baking paper. Flip shortcrust sable and place on top, removing baking paper. Lay a second chopping board on top of sable and flip so that cake is on top. Cut cake into 4cm x 10cm slices. 12. To serve, place a slice of chocolate and sable cake onto a serving plate with a quenelle of crème fraiche to the side, a drizzle of pomegranate sauce, a sprinkle of orange zest and a dusting of cacao powder. Decorate with edible flowers if desired.
Ice Cream Sandwiches
1 1/2 litres of chocolate ripple ice cream 250g milk chocolate 5 cups Kellogg's® Coco Pops® 100g milk chocolate, chopped Save to Cookbook
1. Place the ice cream into the refrigerator to soften for at least 40 minutes. 2. Place 1/2 of the chocolate into the microwave for 1 minute, stir well and return to the microwave a further 30 seconds - 1 minute or until quite warm and smooth. 3. Using 1/2 of the Kellogg's® Coco Pops®, add 1/2 of the melted chocolate in a bowl and mix well, then spread evenly over the base of a 20cm sided baking tray lined with greaseproof paper, using a well oiled knife. 4. Place into the freezer for 5 minutes to set. Then, using a spatula, spread the soft ice cream over the Kellogg's® Coco Pops® starting from the centre and spreading to the edges. 5. When level and smooth, place into the freezer for 5 minutes to set. 6. Heat remaining chocolate and combine with remaining Kellogg's® Coco Pops®, spread evenly over the set ice cream and press down lightly with a rolling pin. 7. Return to freezer and allow to harden, when firm cut into squares and serve immediately.
Tip: Instead of using chocolate ripple ice cream use your favourite flavour.