Black Forest Cake

Dene's Black Forest Cake

2x20cm round chocolate cakes using your favourite recipe

Mascarpone cream

500g mascarpone

1 tsp vanilla bean paste

2 tbs icing sugar

Cherries

2 1/2 tbsp cornflour

1 jar of Morello cherries (about 670gms)

75g-100g sugar (depends on how sour the cherries are.)

30ml Kirsch

500 ml whipping cream

200gm dark chocolate

2 tbls extra Kirsch

prepared cake board (I used a chopping board covered in pretty silver paper)

Method

Cakes

Bake the cakes according to recipe or packet instructions, cool over night then trim and slice in half. Place in fridge or freezer whilst preparing fillings.

Mascarpone cream

Beat the mascarpone, vanilla and sugar in a bowl until smooth and slightly thicker in volume.

Cherries

Drain the cherries and reserve the liquid, then mix the cornflour with enough cherry juice to make a paste. Reserve 12 cherries for the top of the cake.

Combine the rest of the juice with the cornflour paste and put into a saucepan with the desired amount of sugar. Cook, stirring, until it boils and thickens. Add the cherries and Kirsch, remove from heat and place in the fridge to cool.

Ganache

Break 150gms of chocolate into small pieces and place in a bowl.

Gently heat 75-100ml of cream in a saucepan until just boiling, then pour over the chocolate. Leave for a couple of minutes for the chocolate to soften then mix together until smooth. Put aside.

Cream

Whip the remaing cream with sugar to taste and the extra Kirsch. Take out one cup of whipped cream and set aside.

To assemble the cake

Place first layer on a board, spread half of the mascarpone cream on top of cake. Add one third of the cherry mixture and then top with one third of the whipped cream. Place on the prepared cake board and put in the fridge.

Place the second layer on the board. Take out half of the remaining cream and mix it with half of the remaining cherries, spread on the cake. Put the second layer on top of the first layer and place in fridge. Allow to set for 15 – 20 minutes.

For the third layer repeat the process for layer number one using the rest of the mascarpone cream, cherries and whipped cream then allow to set in fridge for 10 – 15 minutes.

For top layer, place cake on board, carefully spread ganache over the top of the cake, allowing a small amount to droop over the side of the cake. Pipe the reserved whipped cream into 12 rosettes on top of the cake; place a cherry on each rosette. Put final layer on top of the cake and refrigerate until needed.

Gluten Free Vanilla Cookies

makes 18

125g unsalted butter (or equivalent)

4T caster sugar

1tsp vanilla extract

1 cup GF plain flour (all-purpose flour)

1/2 cup GF SR flour

preheat oven to 170degC

line 2 trays with baking paper

beat butter sugar vanilla until well combined

sift flours into the butter mix

mix with wooden spoon until well combined

use hands to shape mixture into a soft dough

refrigerate for 30mins

shape tablespoons of mixture into balls and place on baking trays

use fork to flatten each to about 1cm thick

bake for 12-15mins until ight golden

we also sometimes add choc chips which makes them even yummier. these cookies melt in your mouth so look out - you won't stop at one!!

Michelle

Chocolate Cake in a Mug

The Most Dangerous Choccie Cake Recipe in the World After all the talk on buddies about the muffin in a mug cake, I thought you might like this one that was sent to me...

· Get out your biggest mug. (Mine is a 500ml pottery beer mug.)
· Break an egg into it.
· Add 2 tbsp sugar (2x20ml)
· Add 2 tbsp cocoa
· Little splash of vanilla
· Beat well with a fork
· Add 1 tbsp self-raising flour
· Add 1 tbsp milk
· Add 1 tbsp oil
· (in that order, so you don't get the measuring spoon all yukky)
· Mix it all up with the fork until no lumps. Makes 180ml total
without extras.

· (Optional extras at this point are a slurp of your favourite tipple,
and/or a couple of leftover baby Easter eggs, or 1-2 tbsp chockbits, or 2 or
3 after dinner mints, chocolate ginger or whatever rows your boat.)

· Cook for 1 minute 20 seconds in a 1600W microwave, adjusted for the
power of yours. The mixture rose up almost to the top of my big mug, then sank back to twice the starting size. According to the original (erroneous) recipe "the mixture does rise up above the top of the mug, but don't worry."
Do you believe that?
· Stand 1 minute.
· You can shovel it out with the fork and eat it straight away, or top
up the mug with whipped cream and shovel it out anyway, or
· Tip it out on a plate and shovel from there, which makes room for
more fruit and veg, cream and/or icecream. Any chocolate you added will melt like a frosting if you let it sit for an hour, or sauce if you are a greedy guts who thinks waiting for cake to cool, and chocolate to harden is a pointless exercise.
· This is a light cake with a few holes in it. It is not as onerous as
restaurant chocolate cake to eat, but might be with ½ a cup of Baileys poured over it. You could probably make it more onerous by adding more oil, but what's the point? Don't want to kill yourself, do you?

SUGGESTION: Email this to a friend and agree on a time for coffee and cake over a phonecall. Five minutes before you ring them, put the kettle on, and make your cake while the kettle is boiling. Enjoy. It's a whole new take on "I saw you pull into the driveway and just popped a batch of scones in the oven!"

Louisa

Debbie P's Grandma's Chocolate Cake

Below is Grandma's flourless chocolate cake. Mum made it for our Austrian Winter Feast. It was yummy. I've made it but found it a bit tricky. So good luck with it. We put a layer of apricot jam on top then cover with chocolate ganach.

1 glass water
¼ pound chocolate
4 oz sugar
4 oz round almonds
5 eggs –separated
1 tbl breadcrumbs

Put water, chocolate, sugar and almonds in a saucepan. Heat, dissolve sugar and chocolate. Cool chocolate mixture. Beat yolks into chocolate mixture. Whip egg whites, fold in breadcrumbs. Fold egg whites into chocolate mixture. Bake at 350 degrees F for 45 mins to 1 hour.

Triple Choc Brownies

gluten free, dairy free

200g dairy free Dark Chocolate
⅓ cup Cocoa
1¾ cups Brown Sugar
250g Nuttelex
½ cup gluten free Self Raising Flour
4 eggs
¾ cup gluten free Plain Flour

Method
Preheat oven to 160oC fan forced(180oC conventional)
Melt Nuttelex and chocolate together, in the microwave oven (30 seconds at a time, then stir).
Combine eggs, brown sugar and cocoa in a bowl and beat well.
Stir in chocolate and Nuttelex mixture
Gently fold in flours and mix well.
Spray 25cm by 34cm baking tray with oil and line with baking paper.
Pour in mixture.
Bake for 40 to 50 minutes or until a skewer poked in comes out clean.
Cool slightly in tin, then cut into rectangles.
May be served warm or cool.

Just in case this is not quite rich enough, Libby likes to add 1 cup of Chocolate Chips along with the flours.
I use Lindt 70% Cocoa chocolate and Cadbury Dark Chocolate Chips, and Orgran Gluten Free flours.

Jeany

5 Minute Chocolate Mug Cake

4 tablespoons sr flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate drops
1 mug

Method
Add dry ingredients to the mug and mix well
Crack an egg and add it to your mug. Be sure to mix it well to avoid any pockets of flour in the corners
Pour in the milk and oil and mix well
Add the chocolate drops if you've got them, and a splash of vanilla essence too
Pop your mug into the microwave and zap for 3 minutes on maximum power (1000 watt)
Wait until the cake stops rising and sets in the mug
If necessary, run a knife around the sides of the mug and tip the still warm cake out of the mug and onto a saucer
Anyone like me who doesn’t like the taste of of oil, you can replace most of it except one teaspoon with baby apple and 2 and a half tablespoons of sugar instead of 4 still tastes yummy, especially since you have the sweetness of the choc bit. I’ve made it twice now and it was yum with a spoonful of icecream!
I’d love to find a non-chocolate variety for my boys.

Linda Piper

Sophie's Apple raisin chocolate cake

Here is the recipe Brenda asked for. From my MIL

APPLE RAISIN CHOCOLATE CAKE (Although I used Sultanas on Saturday.)

4 oz butter
8ozs castor sugar
2 eggs
8oz SR flour
1 level teaspoon bi-carb soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 cup apple puree
1 pkt chocolate bits
4 ozs seeded raisins.


Cream butter & sugar, add eggs and beat. Add sifted dry ingredients alternately with the apple puree. Then add the choc bits and raisins. Put in greased tin and bake at 185C for 1 1/4 hours approx. I used a ring tin but cake can be made in a 20 cm round or square tin.

Beck's Once a year (or eat in a day) chocolate cake

500g dark chocolate

2 tablespoons golden syrup

125g unsalted butter

4 eggs

1 tablespoon castor sugar

1 tablespoon plain flour



Preheat oven to 220 degrees

Grease and line a 20cm springform tin

Melt chocolate, syrup and butter, set aside and cool slightly

In a separate bowl, mix eggs and sugar with beater on high until very thick, creamy and pale

Gently fold in sifted flour, then chocolate mixture until combined

Pour into cake pan and bake on middle shelf of oven for 10 – 12 minute

Remove, run knife around side of the cake and remove collar (sides) and transfer to fridge for 1 hour.

ENJOY (serve with unsweetened cream or plain vanilla icecream)

Lime and Kumara Butter Cake by Kate G

1 small (250g) kumara, peeled and chopped
125g soft butter
1 teaspoon grated lime rind
2/3 cup (150g) caster sugar
2 eggs
1.5 cups (225g) self raising flour
1/4 cup (35g) plain flour
1/4 cup (60mL) milk

Grease 20cm ring cake pan, cover base with baking paper.
Boil, steam or microwave kumara until tender, drain, mash, cool. You need 3/4 cup of kumara in this recipe.

Cream butter, rind and sugar in a small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, beat until combined. Transfer mixture to a large bowl.

Stir in kumara, sifted flour and milk, mix well. Spread mixture into prepared pan and bake in moderate oven (180) about 40 mins. Cool on wire rack.

Sprinkle with icing sugar if desired.

I just scale the recipe up to match however big the sweet potato is :) and use lemon rind instead of lime. and serve hot if the murphys are over, 5 kids can't wait for cake to cool!

I like to spread butter on the warm cake slice yum!

KateG

Sophie's Scroggin Lunch Biscuits

(from a book called School Lunches and after school snacks - these are the much maligned home made biscuits!)

Makes a huge quantity.

200g butter
1/4 cup peanut butter
1/2 cup sugar
1 cup packed brown sugar
2 large eggs
1 tsp vanilla or almond essence
1 1/2 cups plain flour (if using instant oats use 1/4 cup less flour)
1 tsp baking soda
2 cups rolled oats
1 cup chocolate chips
1 cup sultanas
1/2 cup chopped walnuts - I leave these out

Heat oven to 180ºC. Mix the softened butter and the next five ingredients together in a large bowl, then stir in the flour and baking soda. Add everything else and mix, using a wooden spoon or your hand. Shape with two spoons or put flattened rounds of mixture on baking paper-lined trays, leaving space for spreading. Bake in batches for about 12 minutes or until lightly browned, then cool on a rack.

Dot's Macadamia Brownies

150g unsalted butter (chopped) 250g dark cooking chocolate, chopped (I used Cadbury's because the recipe was on the packet & just broke it into squares) 1 1/2 cups caster sugar 4 eggs, lightly beaten 1 teasp vanilla essence (mine had dried up, so I used almond essence) 1 cup plain flour, sifted 1/2 cup sour cream 1 cup macadamia nuts, cut in halves
1. Preheat oven to 160 degrees Centigrade (or 140 fan-forced). Line a 20 x 30cm slice pan with baking paper
2. Combine butter & chocolate in medium saucepan; stir over low heat until chocolate is just melted. Add sugar, egg, vanilla, flour, sour cream & nuts. Stir unti well-combined. Spread mixture into prepared pan.
3. Bake for 35 mins or until brownie forms crust on the outside. Allow to cool and slice
4. Run four times around the block between each mouthful!

Sophie's Apricot Muesli Bars

(from one of those small books you get at the checkout, via a friend.

125g butter, chopped
1/2 cup (110g) firmly packed brown sugar
1 tablespoon honey
2 1/4 cups (200g) rolled oats
1/4 cup (40g) sunflower kernels
1/4 cup (20g) dessiccated coconut
1/2 teaspoon ground cinnamon
1/2 cup (75g) chopped dried apricots
2 tbsp dark choc bits

Preheat oven to moderately slow. Grease 20cm x 30cm lamington pan. Combine butter, sugar and honey in medium saucepan; stir over low heat until sugar is dissolved. Transfer butter mixture to medium bowl; stir in oats, sunflower kernels, coconut, cinnamon and apricots. Press mixture into prepared pan; sprinkle with choc bits. Bake in moderately slow oven about 30 minutes or until browned lightly. Cut into pieces while still warm; cool in pan. Can be made a week ahead and kept, covered, in the refrigerator.

Judy's RICH CHOCOLATE CAKE

(recipe 2815 NMAA Cooks Again)

1/2 cup cocoa 2 cups SR Flour
1/2 cup boiling water 1/4 tsp bicarb soda
175 gm (6 oz) butter/marg 3/4 cup milk
1 1/2 cups caster sugar 1 tsp vanilla
3 eggs

Grease 2 20cm (8") round tins, oven 180.

Blend cocoa with boiling water, cool a bit.
Cream butter/ sugar and add eggs one at a time, beating well.
Sift flour and soda, then sift again into creamed mixture, stir lightly, add milk, vanilla and when well mixed stir in cocoa mixture.
Bake 30-35 mins. Allow to stand 5 minutes before turning out on rack.

For the middle, I spread some jam (anything but marmalade), make some mock cream (or you could use real cream whipped well) and then chocolate icing.

Brenda's Honey Crackles

Recipe #1506 in the red cookbook

1 tblspn honey
2 tblspns sugar
3 tblspns butter
4-5 cups Corn Flakes

Place butter, honey & sugar in saucepan. Bring to the boil and cook for 1 min. Remove from heat and stir in cornflakes. Place in paper patty pans and bake in mod oven for 8-10 mins until slightly brown. When cold they will be very crisp.

Beck's Wheat free date scones

Okay, I just used the Scone recipe from the NM red cookbook recipe 1439I used Ogran brand self raising flour (250g) (I added about 1/2 cup of plain (ogran) flour (They sell the flour at woolies in the natural foods section) because when I put the milk in, it was too wet and gluggy)1/2 teaspoon salt1 tablespoon butter1 cup soy milk (or dairy if you want - you may have to add extra flour because it doesn't mix with the milk in the same way)I added about 1/2 a cup of roughly chopped datesThis time I put in the sugar, it says a tablespoon but it was very sweet and I think the dates are sweet enough, I won't add sugar next time. will brush with egg yolk next time to make them a bit browner on top Then I just did the rest like normal sconesbaked in 220 deg. oven for about 10-15 mins They tasted delicious which is the most important thing

Louisa's Incredibly Easy Pie

3 eggs 1/2 cup brown rice flour or buckwheat flour or barley flour 2 cups milk or milk substitute 1/4 cup golden syrup 1 cup preservative free coconut or cashews ( I quickly crush using mortar & pestle) Blend all ingredients, pour into greased pie plate. I use the dish I use for my mince pies, whatever the technical name for that is. variation: dice up 3 ripe pears, lay on bottom of plate before pouring mixture on top. Bake in moderate oven 30 - 45 mins until set.

Mary's ANZAC Biscuits

Mix together: One cup each of SR flour, coconut, sugar and rolled oats.
Melt together: 4 ozs (115g) margarinie, 1 tblspn golden syrup, 1 tspn soda and 2 tblspn water.
Add to mixture.
Place heaps on greased tray and bake quickly.
Voila

Brenda's Lemonade Scones

2 1/2 cups SR flour 1/4 cup cream 1 cup lemonade few drops vanilla extract Mix all ingredients lightly together. Roll out and cut into rounds as per any other scone recipe. Place on a baking tray and brush tops with a little milk. Bake at 200 degrees for approx 15 mins.

Louisa's kid/school friendly homemade slices

Here is a random selection of recipes...

Birgit's baked museli bars

200g oil or marge
50g sugar
150g jam
2 eggs
200g rolled oats
100g cornflour

Put butter, sugar & jam in bowl. Mix well, add eggs, mix again. Work oats & cornflour into mix. Press into slice tin, bake at 180c for 20 -30 mins. Cut into bars, allow to cool.

Quick pear slice

1 packet Sao's
1 tbsp cornflour
cold water or syrup from the canned fruit
250g partially drained diced fruit

Line a baking tray with greaseproof paper, & layer half the Sao's. Dissolve cornflour in the small amount of water/syrup. Add to the canned fruit over low heat, stirring until mix thickens. Spred evenly over the Sao's, top with the rest, ice with icing.

Snack rings

1 sheet butter puff pastry (frozen)
1 clove garlic, cut
poppy seeds

Rub frozen pastry sheet with garlic. As sheet becomes soft enough to cut, sprinkle with poppy seeds, & cut into strips 1cm wide, 2cms long (or cut into rounds with scone cutter, & cut out middle ring with smaller cutter). Bake in a moderate oven until pale golden, about 10 minutes

Hope these are of use to you!

Jeany's Chocolate Chip Muffins (Dairy free; Low fat; High fibre)

Ingredients
4 cups Wholemeal Self-Raising Flour
11/2 teaspoons Bicarb Soda 4 Egg Whites
1 cup Chocolate Chips 1 cup Sugar
2 x 120g tubs Apple Puree 1 teaspoon Vanilla Extract
1 cup Rice Milk


Method
Pre-heat oven to 200oC. Coat muffin tins with cooking spray.
Beat Egg Whites, Sugar and Vanilla together using an electric mixer.
Stir Bicarb Soda into Apple Puree (it will froth) and add to bowl.
Stir in Rice Milk and Chocolate Chips.
Gently fold Flour into mixture in one go.
(DO NOT BEAT as this will make the muffins tough)
Spoon into prepared muffin tins.
Bake 15 to 20 minutes or until firm to touch in centre.
Allow muffins to sit in tin for 5 minutes.
Turning onto a wire rack to cool.



These muffins remain moist for several days if kept in the fridge. They also freeze well.
This recipe will make 18 regular muffins and 12 mini muffins, or 24 regular muffins.