Donna Hay - Recipes classic chocolate cake with chocolate buttercream 170g butter, softened 1½ cup (265g) brown sugar 2 eggs 1½ teaspoon bicarbonate of (baking) soda 1½ cup (375ml) milk 2¼ cups (335g) plain (all-purpose) flour, sifted 3 teaspoons baking powder, sifted ½ cup (50g) cocoa, sifted chocolate butter cream 250g butter, softened 2 cups (320g) icing sugar mixture, sifted ½ cup (50g) cocoa, sifted ¼ cup (60ml) milk Preheat oven to 160ºC (320ºF). Beat the butter and sugar with an electric mixer until pale and creamy.
nOt jUsT dEsSeRts White chocolate and raspberry muffins and chocolate chip cookies courtesy of Bill Granger via The Red Kitchen. Chocolate Chip Cookies (Bill Granger's Sydney Food) 125g (4 oz) unsalted butter, softened1 1/4 cup tightly packed brown sugar1 teaspoon vanilla essence1 egg, lightly beaten1 1/2 cups plain (all-purpose) flour1/2 teaspoon baking powdera pinch of salt1 1/2 cups chocolate bits (sometimes I use a combination of milk, dark and white) Preheat oven to 180c (350F) Place butter and sugar iin a bowl and beat until light and creamy. Add vanilla and egg and stir to combine. Stir in the sifted flour, baking powder and salt until just combined. Place spoonfuls of cookie mixture on a greased and lined baking tray, allowing room for spreading. Allow to cool on the tray for 15 minutes before placing biscuits on a wire rack to cool further. 1. Spoon into muffin tin and bake for about 20 minutes (less for mini muffins) or until golden. Makes 12 big/24 mini muffins.
Donna Hay - Recipes raspberry and white chocolate muffins 2 cups (300g) plain (all-purpose) flour 2 teaspoons baking powder ¾ cup (165g) caster (superfine) sugar 1 cup (240g) sour cream 2 eggs 1 teaspoon finely grated lemon rind ⅓ cup (80ml) vegetable oil 1½ cups (225g) frozen raspberries 1 cup (175g) chopped white chocolate Preheat oven to 180ºC (355ºF). Line 6 x ¾ cup-capacity (185ml) moulds with non-stick baking paper, making sure the paper is 5mm above the top of the tin. Sift the flour and baking powder into a bowl. Add the sugar and stir to combine.
Got Chocolate – Celebrating All Things Chocolate Blog » The BEST Fudge Brownies You’ll EVER Make – Pinky Swear! The BEST Fudge Brownies You’ll EVER Make – Pinky Swear! Like you, I’ve made my share of brownies over the years – some good and some bad. While the good ones were just that, they were never what I’d call the ooey gooey type of brownie I was constantly in seach of. Until… I cracked open my Mrs. Holy cow, these brownies are SO moist it’s not funny! These are simply the best - Chocolate heaven!!! Now, let’s make the BEST brownies… The ingredients… and the lucky (sprayed) baking dish that will hold them. Combine unsweetened baking Chocolate… and butter in a medium saucepan. Melt over medium-low heat and stir until… melted. In a large bowl, using an electric mixer on medium speed… beat eggs until… light yellow in color – about 5 minutes. Add sugar. Blend on low until thoroughly combined. Add vanilla. And melted Chocolate to the egg and sugar mixture. Blend on low speed until smooth. Like this. Add the flour. And mix thoroughly. Like this. Pour batter into greased pan. Crap! Oh man, this is gorgeous!
Donna Hay - Recipes chocolate mousse cake 1 cup (120g) almond meal (ground almonds) 1⅔ cup (270g) icing (confectioner's) sugar, sifted ½ cup (75g) plain (all-purpose) flour, sifted ¼ cup (25g) cocoa, sifted ½ teaspoon baking powder, sifted 5 eggwhites 200g butter, melted chocolate mousse filling 400g dark chocolate, chopped 100g 70 per cent dark chocolate+, chopped 1 vanilla bean, split and seeds scraped 2 cups (500ml) single (pouring) cream, whipped Preheat oven to 160ºC (325ºF). Place the almond meal, icing sugar, flour, cocoa and baking powder in a bowl and stir to combine. Once cooled, use a serrated knife to trim the top off the cake. To make the chocolate mousse filling, place the chocolate and vanilla seeds in a heatproof bowl over a saucepan of simmering water and stir until melted and smooth. recipe notes: flavour While the base and the topping both contain chocolate, they are different in flavour. serving The cake should be served completely chilled.
Individual cheesecakes 1. Preheat the oven to 160C/Gas mark 3. Line a 12-hole muffin tin with cases. Crush the biscuits to fine crumbs in a food processor. 2. 3. 4. 5. Feed Me Now Tempering Chocolate » Hints & Tips in the Kitchen » Cadbury Kitchen Why do I need to temper my chocolate? There are two types of chocolate which can be used for baking, cooking or melting, real chocolate and compound. When you are buying chocolate from the supermarket, it has already been tempered and therefore looks shiny, hard and snaps crisply when broken. However, once you melt it, in order for it to return to a shiny hard appearance and texture, you must temper it again. Most likely you will only need to temper real chocolate at home if you are making your own chocolates using chocolate moulds or wanting to give your desserts a glossy hard chocolate finish. So what happens once tempered chocolate is melted? The cocoa butter crystals are in suspension with the cocoa solids until the chocolate is warmed. Tempering returns the cocoa butter crystals to suspension within the chocolate and produces a chocolate with a deep shiny gloss. This is the simplest way of tempering chocolate at home: Kitchen utensils required (ideally) Method