Deep Dark Chocolate Cake

1 3/4 cup Flour
2 cups Sugar
3/4 cup Cocoa
1 1/2 tspn Baking Soda
1 tspn salt
2 Eggs
1 cup Milk
1/2 cup Oil
2 tsp Vanilla Essence
1 cup Boiling Water


Pre heat oven 175
Line baking tin
Combine Flour, Sugar, Cocoa, Baking Soda and Salt in a large bowl
Mix well
Add Eggs, Milk, Oil and Vanilla Essence
Beat for 2 min on med speed
Stir in Boiling Water
Pour into your lined baking tin
Bake for 35-50 mins

Ice with runny chocolate icing just still warm so it drips over the side.
Recipe from Fresh via Renz :D

Chocolate & Marshmallow WHOOPIES

125g butter, at room temperature

• 160g (1 cup, lightly packed) brown sugar
• 1 tsp vanilla extract
• 1 egg
• 50g (1/2 cup) cocoa powder, sifted
• 1 tsp bicarbonate of soda
• 300g (2 cups) plain flour
• 330ml (1 1/3 cups) buttermilk

MARSHMALLOW FILLING

• 3 egg whites
• 270g (1 1/4 cups) caster sugar
• 2 tbs glucose syrup
• 1 tsp vanilla extract
• Pinch of salt
• 
  
• Preheat oven to 190°C.
• Line 2 baking trays with non-stick baking paper
• Use an electric beater to beat the butter, sugar and vanilla in a bowl until pale and creamy
• Beat in the egg
• Stir in the cocoa and bicarbonate of soda to combine
• Use a metal spoon to fold in flour and buttermilk, in alternating batches, until just smooth
• The mixture should be a little stiff
• Use a 3cm-diameter ice-cream scoop* to place rounds of the mixture onto prepared trays, leaving 5cm for spreading. Use your finger to smooth mixture around the edges
• Bake, swapping the trays halfway through cooking, for 10 minutes** or until firm.
• Cool slightly then place on a wire rack to cool completely.
• Repeat, in 2 more batches, with remaining mixture

• To make the filling
• Whisk the egg whites, sugar, glucose, vanilla and salt in a heatproof bowl over a pan of simmering water for 10 minutes or until a ribbon trail forms when whisk is lifted
• Transfer the marshmallow mixture to a clean bowl
• Use an electric beater to beat for 5-8 minutes or until the mixture has cooled, is thick and holds it shape
• Place whoopies, base-side up, on a clean work surface
• Spoon the filling into a piping bag fitted with a 1cm fluted nozzle
• Pipe filling onto half the whoopies, leaving a 2mm edge
• Place the remaining whoopies on top and press lightly to sandwich together
• Place the whoopies in the fridge until you’re ready to serve them

* I piped the whoopie mixture onto the trays.

** I baked for 6 minutes because I think mine were a little smaller

Recipe from Taste.com.au

Chocolate Pudding (warm or cold)

• 1 large egg
• 2 1/4 cups nonfat or low-fat milk, divided
• 2/3 cup sugar, divided
• 1/8 teaspoon salt
• 2/3 cup unsweetened cocoa powder
• 2 tablespoons cornstarch
• 1 teaspoon vanilla extract

1. Lightly beat egg with a fork in a medium bowl.
2. Combine 1 1/2 cups milk, 1/3 cup sugar and salt in a medium saucepan; bring to a simmer over medium heat, stirring occasionally.
3. Meanwhile, whisk the remaining 1/3 cup sugar, cocoa and cornstarch in a medium bowl. Whisk in the remaining 3/4 cup milk until blended. Whisk the simmering milk mixture into the cocoa mixture. Pour the mixture back into the pan and bring to a simmer over medium heat, whisking constantly, until thickened and glossy, about 3 minutes. Remove from heat.
4. Whisk about 1 cup of the hot cocoa mixture into the beaten egg. Return the egg mixture to the pan and cook over medium-low heat, whisking constantly, until steaming and thickened, about 2 minutes. (Do not boil.) Whisk in vanilla. Serve warm.

TIPS & NOTES

• Make Ahead Tip: Pour the pudding into a bowl and place a piece of plastic wrap directly on the surface. Refrigerate for up to 3 days; serve cold.

Recipe from Eating Well

Rocky Road - A Must For Every Christmas

Chocolate Melts

Marshmallows

Jelly Lollies (I like to use Raspberries)

Unsalted Peanuts - optional

Quantities?????

Whatever you like really.

I usually do 1 large 500g bag of marshmallows, 2 packets of lollies, a couple of handfulls of nuts to about 3 x 375g bags of melts

Cut marshmallow and lollies in 1/2 and combine them with the peanuts in a bowl

Melt all the chocolate in a separate bowl

Pour 3/4 of the melted chocolate in with the marshmallows etc and stir until everything is coated well.

Before the chocolate sets spoon onto a tray lined with baking paper and even it all out so there are no big gaps between the marshmallows and it resembles a block.

Spoon the remaining 1/4 of melted chocolate over the top, swirling and smoothing to give a nice finish

Allow to set and cut into pieces to serve

Sometimes I like to drizzle melted white chocolate over the top

Chocolate Ice Cream

350ml Full Cream Milk

4 Egg Yolks

100g Sugar

350ml Cream

1 Vanilla Pod

1 1/2 Table Spoon Cocoa Powder

60g Dark Chocolate

Slice the vanilla pod in half length ways and scrape the beans out.

Put a saucepan of water on the stove and bring to the boil.

In a separate saucepan put the milk, cocoa powder and the vanilla pod, place over heat, do not boil.

In a heatproof bowl place the egg yolks, sugar and the scrapings of the the vanilla pod, beat until mixture is pale and thick.

When the milk is hot remove the vanilla pod and whisk it slowly into the egg and sugar mixture.

Place the now combined ingredients in the heat proof bowl over the saucepan of now boiling water and heat until the mixture thickens slightly and coats the back of a wooden spoon, about 5 -10 minutes. (when it starts to thicken around the edges slightly this should be enough)

Remove from heat

Stir in broken up pieces of dark chocolate making sure all pieces are dissolved.

Place some gladwrap directly on top of the custard mixture to stop a skin forming and leave to cool. I put mine in the fridge.

When cool whisk in the cream

Then churn in an ice cream maker

or

If you don't have an ice cream maker see instructions here

Vanilla Ice Cream

Rum and Raisin

Devon's Chocolate Cake - with raspberries

1 1/3 cups Plain Flour

1 tea spn bi carb soda

1/3 cup cocoa powder

1 cup sugar

2 eggs

125 g butter

1 tea spn vanilla

Preheat oven 180C

Grease 20cm pan with spray oil

Sift flour, bicarb and cocoa into a large bowl

Stir in sugar

Combine milk, eggs, melted butter and vanilla ing a jug.

Make a well in the centre of flour mixture

Pour in milk mixture

Using electric mixer beat on low speed until thick and creamy

Pour mixture into prepared pan

Bake for 40-45mins until a skewer comes out clean

Allow to cool in pan for 5 min

Turn out onto a wire rack to cool completely

CHOCOLATE ICING

1 1/3 cups icing sugar

1 1/2 tbl spn cocoa powder

20g butter at room temp, chopped

1 tbl spn boiling water

Sift icing sugar and cocoa powder into a bowl

Add butter and water

Stir until smooth

Spread icing over cake

Top with blueberries or other berries

Allow icing to set

Slice and serve

Devon cooked this cake, she googled the recipe and sort of followed this one from Taste.com

Super Easy Chocolate Cake

Chocolate Cake

125g butter
125g caster sugar
40g sifted icing sugar
2 eggs
1 t spoon vanilla
80g jam

155g s r flour
60g cocoa
1 t spoon bicarb soda
250ml milk

Oven on 180c
Beat butter sugar & icing
Add eggs 1 at a time and add vanilla and jam
Add sifted flour,bicarb,cocoa and milk
Bake in oven for 45 minutes.

Be very nice with a good chocolate icing - is very rich erring on the dark chocolate side but I think it's the jam that makes a difference - is very light but moist

Thanks Sarah

Peppermint Patties:

2 cups (260 grams) confectioners (powdered or icing) sugar

1 1/2 tablespoons (20 grams) unsalted butter, softened

1/4 teaspoon peppermint oil (do not use peppermint extract)

1/4 teaspoon pure vanilla extract

2 tablespoons (30 ml) evaporated milk

Chocolate Coating:

9 ounces (225 grams) semi sweet or bittersweet chocolate, coarsely chopped

1 tablespoon (12 grams) shortening

Peppermint Patties: Line a cookie sheet with aluminum foil, smoothing out any wrinkles. Lightly dust the foil with confectioners sugar (powdered or icing).

In the bowl of your electric mixer, or with a hand mixer, beat (on low speed) the sugar, butter, peppermint oil, vanilla extract, and evaporated milk until combined. Increase the speed to medium-high and beat until very creamy (about 2-3 minutes). Transfer the batter to a bowl, cover with plastic wrap, and place in the refrigerator to chill until firm enough to roll into balls (about 30 - 60 minutes).

Roll the batter into 1 inch (2.54 cm) balls and place on the prepared pan. Flatten each ball with the palm of your hand until the patties are about 1 1/2 inches (4 cm) in diameter and 1/3 inch (1 cm) thick. Cover and place in the refrigerator until the patties are firm (about one hour).

ChocolateCoating: Melt the chocolate and shortening in a heatproof bowl placed over a saucepan of simmering water. Remove the patties from the refrigerator and dip, one patty at a time, into the melted chocolate, making sure both sides of each patty are completely coated with chocolate. (You can use 2 forks or a chocolate dippingfork.) Let any excess chocolate drip back into the bowl and then place the patties back on the foil. Once all the patties have been dipped in the chocolate, return to the refrigerator to chill until firm (30 - 60 minutes). Store in the refrigerator in an airtight container (separate layers with parchment paper or wax paper) for up to one month.

Makes 25 - 30 patties.

The Joy of Baking

MY FAVOURITE BIRTHDAY CAKE RECIPE

MOIST CHOCOLATE CAKE

(3) 2 c. sugar
(3) 2 c. flour
(1 & 1/2) 1 tsp. baking powder
(3) 2 tsp. baking soda
Dash salt
(3/4) 1/2 c. cocoa
(3/4) 1/2 c. vegetable oil
(1 & 1/2) 1 c. boiling water
(3) 2 eggs
(1 & 1/2) 1 c. milk
(1 & 1/2) 1 tsp. vanilla

Mix together, putting eggs and milk in last. Cocoa can be dissolved in boiling water before adding. Batter is very runny. Put in one 9 x 13 or two 8 inch pans. Bake at 350 degrees for 35 minutes or until done.
Thanks again EBB, another great recipe link

Pirates Treasure Chest Birthday Cake

COOKIE TIME COOKIES

225g butter
3/4C sugar
3/4C brown sugar
1tsp vanilla
2 eggs
2 1/2C flour
1/2tsp salt
1tsp baking soda
1C choc chips or buttons

Creams butter and sugars until light and fluffy.
Add vanilla and eggs one at a time.
Mix together dry ingredients, except choc and add to butter mix.
Stir in choc.
Place dessertspoon full blobs onto greases baking tray - allow plenty of room for spreading. (We usually have to do a couple of trays).
Bake 180C for 15 mins.

FORGOTTEN COOKIES

*DON'T THINK MUCH OF THESE, WON'T BOTHER TO COOK AGAIN*

2 egg whites
120g caster sugar
120g walnuts, roughly chopped
150g dark chocolate chopped
1 tsp vanilla extract

Heat the oven to 180 deg

- it must be completely hot not just up to temperature.
Line 2 baking sheets with foil

[ note: I did use foil & not baking paper as I wondered if it was a heat-retention requirement]
Whisk eggwhites with a good pinch of salt until stiff & dry.
Gradually whisk in sugar a little at a time to make a thick and glossy meringue.
Tip in the nuts, chocolate and vanilla and gently fold in
Spoon heaped teaspoonfuls of mixture (no larger)

spaced apart, onto the sheets. [they don't spread much]
Put in the oven and immediately turn it off.

Leave without disturbing overnight.
In the morning carefully peel the cookies from the foil

Store in an airtight container for 1 week.

- ha ha if they last that long!!

I just realised I forgot the vanilla extract.
Also I had 150g of whittakers dark almond, so I just used that and no extra choc or nuts.

Thanks Jacqui :o)

BEST BROWNIES EVER

141 grams unsalted butter
1 1/4 cups (280 grams) sugar
3/4 cup plus 2 tablespoons (82 grams ) cocoa powder
1/4 teaspoon salt
1/2 teaspoon pure vanilla extract
2 large eggs, cold
1/2 cup (66 grams ) flour
2/3 cup walnut or pecan pieces (optional)

Position a rack in the lower third of the oven and preheat oven to 325°C
Line the bottom and sides of an 8×8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides.

Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl
Set the bowl in a wide skillet of barely simmering water
Stir from time to time until the butter is melted and the mixture is smooth and hot enough that you want to remove your finger fairly quickly after dipping it in to test
Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not hot. It looks fairly gritty at this point, but don’t fret — it smooths out once the eggs and flour are added.
[Note, this step works just fine in the microwave]

Stir in the vanilla with a wooden spoon
Add the eggs one at a time, stirring vigorously after each one
When the batter looks thick, shiny, and well blended, add the flour and stir until you cannot see it any longer
Beat vigorously for 40 strokes with the wooden spoon or a rubber spatula
Stir in the nuts, if using
Spread evenly in the lined pan

Bake 20 to 25 minutes, until a toothpick plunged into the center emerges slightly moist
Let cool completely on a rack
(I go further and throw mine in the fridge or freezer for a while; it’s the only way I can get them to cut with clean lines)

Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 or 25 squares.

Best Brownies Ever