Monthly Archives: January 2016

Triple Choc Brownies

A Triple Choc Brownie

Triple Choc Brownie

TRIPLE CHOC BROWNIES

Anything with Chocolate is always a crowd pleaser. I love these Triple Choc Brownies, they are quite easy to make and bake. Lovely heated with some cream or straight out of the oven with ice-cream. Enjoy!

Ingredients:

200 g dark chocolate, chopped
250 g butter, chopped
1 ¾ cups brown sugar
4 eggs
¹⁄³ cup cocoa powder, sifted
1 ¼ cup plain flour, sifted
1 ¼ teaspoon baking powder

Method:

Preheat oven to 160°C. Place chocolate and butter in a saucepan and stir over low heat until smooth. Allow to cool slightly. Mix sugar, eggs, cocoa, flour and baking powder in a bowl, mix in chocolate mixture until combined.
Line 20 cm baking tin with baking paper and pour in mixture. Bake for 50 minutes or until set. (You can check by inserting and removing a skewer – it should come out clean). Cool slightly in the tin, then cut slices and serve with cream.

Hints:

These make great gifts, wrapped in some tissue paper and tied with a ribbon.
Use an electric knife to ensure a neat edge when cutting.
Store in an air tight container in the cupboard for approx. 3 days.
Suitable for freezing.
Serve heated  with ice cream or cream.

Source:

Eastercoles.com.au
March 13, 2008

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Crisp-Topped Vanilla Cake

CRISP-TOPPED VANILLA CAKE

This Crisp-Topped Vanilla Cake is quite unusual. I have never seen another recipe for this cake. When I did some research I found that the only recipe which had Crisp in the heading was an apple cake. So this one is definitely something different to try and share with others. Enjoy!

Ingredients:

90 g butter, softened
1 ¾ cups sifted self raising flour
¾ cup sugar
½ teaspoon salt
1 egg
¾ cup milk
2 teaspoons grated lemon rind
1 ½ teaspoons vanilla essence

Topping:

15 g (3 teaspoons) butter
1 teaspoon grated lemon rind
1 ½ tablespoons honey
¼ teaspoon vanilla essence
½ cup desiccated coconut
½ cup rolled oats
Pinch of salt

Method:

Place butter, flour, sugar, salt, egg and half the milk in a large bowl. Beat 2 minutes at medium speed with an electric mixer or blend well with a wooden spoon.
Add remaining milk, lemon rind and vanilla and beat 2 minutes longer. Turn into a greased loaf tin about 23 x 10 cm (9 x 4 inches) with the base lined with greased grease-proof paper and bake in a moderately hot oven 190°C (375°F) for 30 minutes or until a skewer inserted in the center comes out clean. When cake is ready spread topping over it, turn oven down to 180°C (350°F) and return cake to the oven  for 10-15 minutes or until the topping is golden.

Topping:

Cream butter, lemon rind, honey and vanilla. Add remaining ingredients and mix well.

Hints:

You can substitute the grease-proof paper with non-stick baking paper if that suits.
The cake can be kept in an airtight container in the cupboard for approximately 3 days.

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Chocolate Ripple Cake

A plat of Chocolate Ripple Cake

Chocolate Ripple Cake

CHOCOLATE RIPPLE CAKE

Serves 15

The Chocolate Ripple Cake is an Aussie classic. Extremely easy to make, or rather put together. An ideal introduction to recipes for the kids. You can also be a bit adventurous and experiment too. I like to use Raspberry jam between the biscuits along with the cream. Enjoy!

Ingredients

1 x 250 g packet Choc Ripple biscuits
1 teaspoon caster sugar
vanilla essence
300 ml cream

Method

Add sugar and a drop of vanilla essence to the cream and whip until very stiff.
Join biscuits together by standing a biscuit on its side and sandwich with the next biscuit using a generous spread of cream. Continue until all the biscuits have been used and resemble a log.
Cover the log thickly and entirely with the remaining cream. Place in the refrigerator for at least 6 hours to set.

Before serving, decorate log with grated chocolate, if desired.
To serve, cut cake at a slight angle to ensure alternate layers of chocolate biscuit and cream are in each slice. Serve with seasonal berries, if desired.
To add extra flavor to the cake, brush the biscuits with a liqueur of choice before sandwiching together, or add a splash of liqueur to the cream before whipping.

Hints

Spread a layer of Raspberry or Strawberry jam on each biscuit before spreading on cream.
Sandwich 3 biscuits into an individual serving bowl or glass.

Source:

Arnotts

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