Coconut Chocolate Slice

Coconut Chocolate Slice

1/2 cup sr flour

1/2 cup plain flour

2 Tblspns cocoa

2/3 cup caster sugar

3/4 cup dessicated coconut

125 g melted butter

1 egg

splash vanilla

sift flours and cocoa (if you like - i can't always be bothered).

mix all ingredients together, lightly press into 18cm x 28 cm lamington pan, bake at 180 for 25 - 30 ins (until slightly firm)

cool, ice with chocolate icing and sprinkle with toasted coconut (or 100s and 1000s!!)

Chocolate Cake

Chocolate Cake

While we are doing recipes, here is the easiest best ever chocolate cake, it looks like runny black custard, be warned, but cooks up beautifully, and never dries out.

2 cups plain flour, 

2 cups sugar, 

2 teasp baking powder, 

2 teasp baking soda, 

1/2 teasp salt,

Sift these all together. Melt 6 oz butter add good 1/2 cup cocoa, mix these and add 2 cups hot water. Add this mix and 2 eggs to dry ingredients and combine, (I find the egg beater is best for this). Line a deepish cake tin with baking paper, pour mix in and bake mod oven about 3/4 hour. It is even nicer when sliced in half and the midle spread with raspberry jam and chocolate icing. Enjoy. My all time record was making 6 of these for various friends ,in one day, when the family were at home.

Chocolate Cake

Chocolate Cake

Here's my no fail chocolate cake recipe that used to be top playground swap food
when my children were young(er).

Preheat oven to 190 C 375 F.
Grease and flour or line a 20cm (8") cake pan.

1 cup sugar
1 1/2 cups plain flour
1/3 cup plain cocoa powder ( I use Dutch cocoa, but have used plain
wrap without any hassles.)
1 teaspoon bicarbonate of soda (baking soda)
1 teaspoon vanilla essence
1/2 cup vegetable oil
1 cup milk (or water depending on if you like it 'milk' or 'dark')
1 tablespoon vinegar

Combine dry ingredients in a large bowl and mix well. Combine water, oil, vanilla, milk or water and vinegar in a large jug and mix well. Pour wet ingredients into dry and beat well with a wooden spoon for a minute or two until well combined. Bake for 40-45 minutes until a skewer inserted come out clean. Leave in tin for 5 minutes before cooling on wire rack.

I used to sprinkle the hot cake fairly thickly with choc chips. They melted and you could spread it over the cake and when cooler but still tacky, sprinkle it with 100s & 1000s or shredded coconut. It has the benefit of being egg and dairy free (if you use water) and very quick and easy.

Cuts into 12 pieces and freezes well.

Chocolate Slice

Chocolate Slice

BASE

125g (4oz) butter (margarine makes it flufflier!)

½ cup brown sugar, firmly packed

1 cup coconut

½ cup plain flour

1/3 cup self-raising flour

1 tablespoon cocoa

1 egg

ICING

1 cup icing sugar

1 tablespoon cocoa

1 teaspoon soft butter

1 tablespoon milk (approximately)

Base:

Melt butter over low heat add and stir in sugar, coconut, sifted flours and cocoa.

Then lightly beaten egg.

Spread mixture evenly over base of well greased 28cm x 18cm lamington tin.

Bake in moderate oven for 20minutes or until just firm to touch.  Spread with icing immediately.

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.

Mud Cake with Ice Cream

Originally from Dot and seconded by Maxine

Can I add to this recipe - this is what my friend made for my kids last year for their birthday cakes (the one who we just spent Christmas with - she is kind of a godmother/auntie to my kids). She made the mud cake from a packet mix though. I would prefer home made - not that hard? Anyway - she then asked the kids what lollies they wanted - they chose stuff like maltesers - then she mixed those in with the icecream middle bit. Then made a chocolate cream to go on top - decorated with more maltesers and then froze it again.

Need to leave it to soften slightly before cutting. - You can use any mix ins in the middle icecream section.

Maxine

Take one purchased mud cake - cut icing from top - discard. Then cut in half across the middle (you will have two pieces - like a sponge). Roll first piece of cake between two pieces of glad bake with a rolling pin.

Place a circle of glad bake on the bottom of a cheesecake tin (sprung with side opening to remove from base) and put one rolled out piece of cake on top of the glad bake in the tin. Then add approx. one litre of softened ice cream. Then repeat process with second half of mud cake.

Spread approx. 1 litre of softened ice cream in top, place "topping" on top, cover with glad wrap and freeze.

Bring out of freezer approx half an hour ahead of eating - or less if weather is HOT.

Suggestions:

- choc/caramel mud cake with caramel swirl ice cream and topped with broken "crunchie" or violet crumble.

- white choc mud cake with cookies and cream ice cream and topped with broken "Flake" or grated white chocolate.

- choc mud cake with vanilla ice cream with respberries added - topped with flake and fresh raspberries.

- You can even make a type of frozen plum pudding by adding mixed fruit etc.

NOTE: If adding dried fruit or berries etc always soak in some sort of liquor to prevent freezing too hard - any of your old liquors that you have a little left in the bottle are perfect for this.

I have made the choc mud cake with caramel swirl ice cream topped with a broken up crunchie and it was very nice. It is not something for everyday, but great for a celebration cake and so very quick!

Chocolate Mug Cake

4 tbs flour
4 tbs sugar
2 tbs cocoa

mix together:
1 egg beaten
3 tbs oil
3 tbs milk
Vanilla if you have it
3 tbs choc bits optional.

Add wet to dry and mix. Put in 2 mugs and cook for 3 mins in microwave. Allow to stand before eating. 1000 watt microwave used.

Kerrilee

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

Never Fail Chocolate Cake

1 cup S/R flour
1 cup sugar
½ cup (milk)
½ teas vanilla
2 eggs
2 tbsp cocoa
125g butter, melted (approx ½ cup)

Prepare a 20cm cake tin. Grease and line the tin to ensure it comes out properly. Preheat over to 180C/350F. Put all ingredients except the butter into the bowl of an electric mixer. Melt butter, add to mixture and beat for 3 minutes, then pour into cake tin. Bake for about 50 mins.
Notes:
 Cake can easily be doubled if required.
 Can use half wholemeal flour.
 Better if heaped tablespoons of cocoa.
 Can halve flour and replace with ground almonds/hazelnuts.
 Can replace milk with orange juice. Also add grated orange rind. Haven’t tried lemon juice and rind but it could be very nice.
 Some liquor can be added – e.g. I put in a tablespoon or two of Grand Manier with orange juice and reduce the amount of milk by the amount of liquor added.

The cake was filled with White Chocolate Mousse
250gms white choc & 1/4 cup plus 1 tbs of water (=1/4 & 1 Tbs water), melt together. When cooled stir into 1.5 cups cream whipped to soft peaks.

Debbie P

Weetbix Slice

½ cup butter (125g)
1 cup brown sugar
1 egg
1 tsp vanilla
2 tbsp cocoa
1 cup SR flour
½ cup coconut
1 cup crushed weetbix (approx 4 weetbix)

Melt butter. Gradually mix into rest of ingredients in a bowl. Press in microwave dish. Cook on medium for 6-8 minutes (I do 8). Ice with chocolate icing while still warm and sprinkle with extra coconut. Cut into squares.

Lynn Gosney

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)

Chocolate Mousse

Chocolate Mousse

125g cream cheese
½ cup sugar
1 egg
250g Cadbury chocolate
600ml thickened cream, lightly whipped

Beat the cream cheese, sugar and egg together until smooth. Break the chocolate into small pieces and melt in the microwave. Add the melted chocolate to the cream cheese mixture and stir through until well combined. Stir in the cream, again stirring until well combined. Chill until required. Pipe or spoon into glass bowls, chocolate cups or use as a filling for cakes and desserts.

Leonie

Best Brownie Recipe

Now this recipe is actually called White chocolate chunk brownies but I don't think that white stuff deserves to be called chocolate so I replace the white stuff with dark chocolate but you may do as you wish!!!

200g good quality dark cooking chocolate (roughly chopped)
220g butter cubed
3 eggs, lightly whisked
1 tsp vanilla essence
3/4 cup plain flour
1/4 cup cocoa
1 cup castor sugar
250g white, milk or dark chocolate broken into squares (I have also used choc buttons and choc chips - the recipe actually says white choc but use whatever takes your fancy)

Preheat oven to 170c. Line the base and sides of a square 20cm cake pan with non stick baking paper, allowing it to overhang the sides (I often use a slice tin to bake this).

Place the dark chocolate and the butter in a heatproof bowl or top of a double saucepan. Place over a saucepan of simmering water (don't allow the bowl to touch the water) and stir occasionally until the mixture is smooth. Remve form the pan and set aside for 5 minutes to cool slightly. Add the eggs ansd vanilla essence, and whisk to combine.

Meanwhile, sift the flour and cocoa into a medium bowl. Ad dthe sugar and dark chocolate mixture, and whisk untio just combined. TStir in the white chocolate or whatever colour you have chosen!!

Maxine

Pour the mixture into the lined pan and smooth the surface. Bale in preheated over for 45 minutes or until crumbs cling to a skewer inserted in the centre of the brownie. Remove from the oven and set aside to cool completely in the pan.

Transfer the cooled brownie to an airtight container and set aside overnight (the brownie will be easier to cut the following day).- what a load of shit - eat it as soon as it is cool enough not to burn your mouth!! Its yummy still warm with icecream and raspberries!!!

Mary's yummy desserts for Julie

Julie Forbes wrote:
I was wondering if anyone knew of any delicious desert alternatives ...
It really needs to be simple

Julie, we always enjoy trifle at Christmas.
Layered up in a clear glass bowl always looks lovely.
Mine, layered from bottom to top is as follows:

broken sponge (store bought, of course)
sprinkled (or drenched depending on taste) with sherry or some other alcohol
chunks of red and then green jelly (not too much)
fruit salad (canned of course)
desiccated coconut
broken up chocolate flakes (why stop at one!)
Then topped with custard (from carton store bought) poured over and cream on
the side if you really want to be evil.
Another sprinkling of chocolate on top sometimes looks nice too.

Very simple, cold and yummy!

If you want to go hot and simple - what about chocolate self saucingpudding.
Mine is a tupperware recipe where I melt the butter in a large microwavable
container (the BIG t/ware one)
add all other ingredients mix/stir then top with final ingredients - ie
cocoa, sugar and water then microwave!
In my slow old microwave 10 minutes - a lot shorter for higher powered ones.
Here's the ingredients list:

Chocolate Self Saucing Pudding
Mix together:
60g Butter (melted)
1 ½ cups Self Raising Flour
1 cup Caster Sugar
¼ cup Cocoa
½ cup Milk
1 Egg
2 tsp Vanilla Essence

Combine sugar and cocoa then Sprinkle water over above
½ Caster Sugar
1 tablespoon Cocoa
1 ¾ cups Hot Water

Cook covered in Microwave 8 minutes*
May be dusted with icing sugar before serving.
• 8 minutes is guide for 600-750 Watt microwave.

Enjoy!

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!

Maxine's HairMoods Chocolates

1 pkt 375g milk chocolate melts

Half a cup of cream

Melt chocolate in microwave slowly (50sec then stir, 40 sec and stir)

Boil cream (for 60sec microwave)

Mix cream together with chocolate, it takes a while to mix.. Just keep missing until it becomes smooth and shiny (and your arms fall off) -yes that's what the recipe says!!!

Place in the fridge to cool and then roll into balls in coconut or decorated with melted white chocolate (they are easier to roll at room temp)

For something different add liqueur, crushed macadamia nuts or any type of nuts or crushed candy canes(for a mint flavour at Christmas)