Bung In Chocolate Cake- Sallys favourite simple chocolate cake

From Kate Bracks cookbook

2 cups self raising flour

1 1/2 cups caster sugar

1/3 cup cocoa powder2 eggs, lightly beaten

2 tsp vanilla 

1 1/3 cup milk

150g butter, melted

Icing

1 1/4 cups icing sugar

2 tbs cocoa powder

30 g butter, melted

1 tsp vanilla

2 tbs milk

Preheat oven to 180*c. Grese 23cm square tin.

Mix dry ingredients and stir. Add wet ingredients. Whisk gently until combined and continue whisking till smooth.

Pour into tin and bake for 40-50 min. Cool. Turn out of tin.

Choc Caramel Slice

Bill Granger

Chocolate Tiramisu

 1/3 cup cocoa

1/4 tsp ground cinnamon

1/2 tsp grated orange zest

1/4 cup brown sugar, firmly packed

1/4 cup icing sugar

200ml thickened cream

250g marscapone

150 (about 12) savoiardi biscuits

Grated chocolate

Step 1:

Stir cocoa and cinnamon in bowl. Add orange zest and brown sugar. Pour in 1/4 cup hot water, stirring until smooth. Allow to cool.

Step 2:

Beat icing sugar and cream till soft peaks form. Stir marscapone in container to loosen it then gently fold into the cream.

Step 3:

Dip biscuits one at a time into cocoa mixture for 10 minutes then place in base of 1.5L dish. Repeat with a few more biscuits till base covered.  Spoon half cream mixture over biscuits and smooth top. Dip remaining biscuits into cocoa mixture and form another later on top of cream.  Top with remaining cream and smooth with back of spoon.

Step 4:

Sprinkle grated chocolate over top, cover with plastic wrap an refrigerate at least 3 hours preferable overnight.

Choc Weet Bix Slice

This is for you Marky!

Ingredients:
1 cup SR Flour
1 tbs cocoa powder
4 Weetbix, finely crushed
1/2 cup dessicated coconut
1/2 cup loosely packed brown sugar
140g unsalted butter, melted and slightly cooled
1 tsp vanilla essence

Icing:
1 cup icing sugar
1 tbs cocoa powder
20g unsalted butter, melted
Boiling water

Steps:
Preheat oven to 180*C and grease 18cm square cake tin and line with baking paper.
Sift flour and cocoa powder in large bowl.  Add Weetbix, coconut and sugar and stir.
Add butter and vanilla. Mix well.

Press into prepared tin.
Bake 10-12 min and cool in tin for 10 min.

To make icing, sift icing sugar, cocoa powder.  Add butter and 1tb boiling water to make thick icing.

Ice slice while still warm. Leave to cool to room temperature for icing to set.

Mars Bar Slice

3 Mars Bar (3x 80g) 3 cups rice bubbles 40g butter, melted 150g dark chocolate Cut up Mars Bars and melt. Mix in butter and rice bubbles. Melt chocolate and pour over slice. Put in square tin. Refrigerate.

White Chocolate and Raspberry Muffins

From Julie Goodwins Cookbook

2 cups SR Flour
3/4 cup caster sugar
3/4 cup (130g) white chocolate bits
1 1/2 cups (180g) raspberries
2 eggs
1/2 cup (125ml) vegetable oil
1/2 cup (125ml) milk

Preheat oven to 160* and line 6 hole texas muffin pan or 12 normal cupcakes.
Combine dry ingredients in a large bowl and chop about half the raspberries and put both the whole and chopped berries with the dry ingredients.  Make a well in centre.

Whisk eggs, oil and milk together and pour into dry ingredients. Using wooden spoon, gently stir wet ingredients into dry ingredients until just combined.  DO NOT OVERMIX.

Spoon mixture into cases and bake for 20-25 minutes or till golden and springy to touch. Turn out and serve warm.

Flourless Chocolate Cake

prep + cooking time 1 hour 45 min
serves 12

1/3 cup cocoa powder
1/3 cup (80ml) hot water
150 g dark eating chocolate, chopped
150g butter, chopped
1 1/3 cups (300g) brown sugar
1 cup ground almonds
4 eggs, separated
240g fresh raspberries (optional)

chocolate ganache (optional)
200g dark eating chocolate
2/3 cup (160ml) thickened cream

Preheat oven to 160* and grease 22cm cake tin.

Blend cocoa powder with hot water until smooth.

Melt chocolate and butter.  Stif in cocoa mixture, sugar, ground almonds and egg yolks.

Beat egg whites till soft peaks form.  Fold into chocolate mixture in 2 batches.  Pour mixture into pan.

Bake 1 1/4 hours.  Stand for 15min before turning onto wire rack.

Make chocolate ganache by stiring ingredients in small saucepan over how heat until smooth.

Chocolate banana bread

Chocolate Banana Bread
Chef: Bill Granger
0
Ingredients
300g (2 cups) plain flour
2 tsp baking powder
220g (1 cup) caster sugar
3 medium bananas, mashed
125g unsalted butter, melted
2 eggs, lightly beaten
1 tsp vanilla extract
1 cup dark chocolate chips
Icing sugar, to dust
Method
Preheat oven to 180 C. Grease a 24x13x7cm loaf pan.
Sift the flour and baking powder into a bowl and add the caster sugar.
In a separate bowl, combine bananas, eggs, vanilla and choc chips. Add to dry
ingredients and stir until just combined. Pour into loaf pan and bake for 1
hour and 15 minutes. Dust with icing sugar and serve warm.
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Chocolate Apricot Balls

Thanks for this Auntie Em!

Ingredients:

1/2 cup finely chopped apricots
1/2 cup coconut
2 tablespoons condensed milk
200g milk chocolate melts
1 teaspoon vegetable oil

Line baking tray with baking paper
Mix apricots,coconut and condensed milk in bowl and refrigerate for 15 mins.
Roll level teaspoons of mixture into balls and place on tray
Combine chocolate and oil in small heatproof bowl and place over simmering water stirring until chocolate melts
Using fork,dip 1 ball into chocolate mixture to cover-place on prepared tray.
Repeat until used all mixture.

Chocolate cake

This is the recipe Mark always uses when making chocolate birthday cakes.
Anneka Manning "Good Food" p50

1/2 cup cocoa powder
1/2 cup boiling water
125g butter, at room temp
1 1/2 cups caster sugar
1 tsp vanilla essence
3 eggs
1 cup SR flour
1/4 cup plain flour

Preheat oven to 180. Grease 22cm pan

Sift cocoa into bowl. Add almost all water to form smooth, thick paste. Stir in in remaining water. Set aside.
Cream butter, sugar and vanilla. Add eggs one at a time.
Sift together flours. Use large metal spoon to fold flours to butters alternatively with cocoa.

Put in pan and make 45min.

Chocolate Mousse

125gm cooking chocolate
4 eggs - separated
2 tablespoons caster sugar
little cream (optional)
2 tblsp brandy or rum (optional)

Melt the chocolate over a bowl of hot water (you can melt it in the microwave but if you do it too fast you will ruin the chocolate – I always seem to do that!)
Add the egg yolks and sugar and beat for 2mins or until smooth.
Add the brandy or rum and beat for another 2 mins
Remove from heat.
Beat the egg whites until stiff and fold in the chocolate mixture.
Pour into individual glasses or one large bowl

This makes 4 individual servings

Brolly's Fundraising Chocolate cake

This makes 2 very large cakes that last a few days and stays moist.

Place in a large pot:
4 cups water
2 cups rolled oats
500g butter
1kg sugar
1 1/2 cups cocoa
1 1/2 tbs bicarbonate soda

Heat until butter has melted. Cool.

Add
8 eggs
4 cups sr flour
500g choc chips (optional)

Place into well greased tins that have been lined with paper.
Cook in moderate oven for about 40 minute or until cooked.

Chocolate Meringues

Jenny kemp brought these to playgroup once...... Awesome

Ingredients (serves 6)
3 eggwhites, at room temperature
1 cup caster sugar
2 tablespoons cocoa powder
50g dark chocolate, finely grated
250g punnet strawberries, hulled, quartered
150g punnet blueberries
1 tablespoon caster sugar, extra
1 cup thickened cream
1/2 teaspoon vanilla extract
Grated dark chocolate, extra, to serve

Method
Preheat oven to 130°C. Line 2 baking trays with baking paper. Draw 3 x 10cm (diameter) circles on each piece of baking paper. Place onto trays, pencil-side down.
Using an electric mixer, beat eggwhites in a large bowl until soft peaks form. Add sugar, 1 tablespoon at a time, beating well after each addition. Continue beating until meringue is thick and glossy. Sift cocoa powder over meringue. Add grated chocolate. Using a large metal spoon, gently fold in until combined.
Using circles as a guide, spoon meringue onto baking trays. Make a small indentation in the centre of each meringue. Bake on lowest shelf in oven for 1 hour. Turn oven off. Leave meringues to cool in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.
Place berries into a bowl. Sprinkle with extra sugar. Stir to combine. Set aside for 15 minutes. Beat cream and vanilla until soft peaks form. Place meringues onto serving plates. Top with cream and berries. Sprinkle with extra chocolate. Serve.

NAC Cocolate Brownie

White and dark chocolate tiramasu

Filled with coffee liqueur and cream, Tiramisu translates as 'pick-me-up' in Italian. This one features white and dark chocolate sauce for a decadent finish.

Ingredients (serves 8)
100g white chocolate, roughly chopped
300ml thickened cream
2 eggs
1/4 cup (55g) caster sugar
500g mascarpone cheese
150ml prepared strong espresso coffee, cooled
100ml Kahlua (or other coffee liqueur)
24 sponge finger biscuits (savoiardi)
250g fresh (or frozen thawed) raspberries
Chocolate sauce (see related recipe) and cocoa powder (optional), to serve

Method
Place the white chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch the water). Allow to melt, then stir very gently until smooth. Set melted chocolate aside to cool slightly.
Meanwhile, whip the cream to soft peaks, then fold in the cooled chocolate.
In a separate bowl, whisk the eggs and 2 tablespoons of the sugar using electric beaters until pale, then whisk in the mascarpone. Carefully fold a quarter of the chocolate cream into the mascarpone mixture, then fold in remaining chocolate. Cover and refrigerate until needed.
Combine coffee, Kahlua and remaining 1 tablespoon sugar in a shallow dish.
One at a time, briefly dip 8 of the sponge fingers into the coffee mixture and lay in a row on a flat serving platter. Using a palette knife, spread half the mascarpone mixture on top, then scatter with half the raspberries. Top with another 8 dipped sponge fingers, remaining mascarpone and berries, followed by the remaining 8 dipped sponge fingers. Cover loosely and chill for at least 2 hours or overnight.
When ready to serve, drizzle tiramisu with the chocolate sauce (see related recipe) and cut into 8 slices. Alternatively, dust the top with some cocoa powder and serve chocolate sauce in a bowl on the side.
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Double Chocolate Brownies from The Cook's Companion by Stephanie Alexander

Ingredients:

180g unsalted butter, melted
3/4 cup Dutch cocoa (I use Green & Blacks organic cocoa), sifted
1 1/2 cups castor sugar
few drops of vanilla extract
4 eggs, lightly beaten
100g plain flour, sifted
3/4 tsp baking powder
120g dark 70% chocolate, chopped
pinch of salt

Method:

Oven should be preheated to 160 degrees celcius. Use baking paper to line a 20cm x 3cm shallow tin.
Combine the butter and cocoa in a large bowl. Add sugar, vanilla and eggs and mix until combined. Add the rest of the ingredients except the chopped chocolate. Stir until combined, then add the chopped chocolate and stir through.
Pour into prepared tin and even out with spatula.
Bake in prepared oven for 20-25 minutes, until it is not wobbly but a knife comes out with a little bit of wet batter attached (as you want it moist in the middle). Allow the brownie to cool in the tin, before cutting to serve or store in an airtight container.

Gluten free chocolate brownie cake

3 eggs
125g butter, melted
125g drinking chocolate
125g almond meal
125g caster sugar

Mix together and cook in moderate oven for about 30min

Chewy Chocolate coconut slice

125g butter, melted

1 cup firmly packed brown sugar

1 egg, beaten lightly

1 tsp vanilla essence

1/2 cup plain flour

1/4 cup self raising flour

2 tbs cocoa powder

1/2 cup desiccated coconut

1 tbs desiccated  coconut

Chocolate Icing

1 cup icing sugar mixture

2 tbs cocoa powder

10g butter, melted

1 1/2 tbs hot water

Step 1:

Grease 19cm x 29cm slice pan, line base and two opposite sides with baking paper.

Combine butter, sugar, egg and essence in medium bowl.

Stir in sifted flours and cocoa, then 1/2 cup coconut; mix well.

Step 2:

Spread mixture evenly over base of prepared pan.  Bake in moderate oven (180 C/ 350F) about 30 minutes or until firm.

Step 3:

Chocolate Icing (yummy without this)  Stir icing sugar and cocoa into medium bowl: add combined butter and water: stir until icing is a spreadable consistency. Spread hot slice with Chocolate Icing, sprinkle with extra coconut: cool before cutting into slices.