CARAMEL BANANA CAKE
INGREDIENTS 250 g butter ¾ cup brown sugar 2 eggs vanilla 1 cup mashed banana 1 ½ cups S.R. Flour 1 tsp bicarbonate of soda ¾ cup sour cream 1 tbsp of milk Pinch of salt
METHOD
Cream the butter and sugar, add eggs then banana and cream, mix to combine. Sift the flour, bi-carb and salt into mixture, mix well, add milk. Pour mixture into round or square tin and cook for 1 hour at 160°C (320°F)
CHOCOLATE CAKE
INGREDIENTS:
4 Eggs ½ cup Sugar ¼ cup S.R. Flour ¼ cup Plain Flour 1 Heaped Tbsp Cocoa 1 Rounded Tsp Bicarbonate of Soda - dissolved in a little boiling water
METHOD
Beat Eggs & Sugar well, sift flours with a pinch of salt and mix into the egg mixture. Add cocoa mix and bicarbonate of soda. Pour into sponge tins and cook for15 minutes at 160°C (320°F)
VICTORIA SPONGE
INGREDIENTS 250 g butter (1/2 lb) 210 g sugar (1/ lb) 200 g plain flour (7 ozs) 30 g S.R. flour (1 ½ ozs) 1 tsp baking powder Vanilla essence 1 tbsp milk 5 eggs
METHOD
Cream butter & sugar, add eggs, milk and vanilla & mix in. Fold in the flours. Pour batter into 2 large sandwich tins and cook for 15-20 minutes at 170°C (340°F) Join together with raspberry jam and sprinkle top with icing sugar.
BRANDY ALEXANDER PIE
INGREDIENTS Base: 90g finely crushed chocolate ripple biscuits 90g finely crushed plain biscuits 3 TBS melted butter
Filling: 250g white marshmallows ½ cup milk 2 TBS brandy 2tbs crème de cacao 1 ¼ cups whipped cream
METHOD
Combine crushed biscuits with melted butter & mix well. Press into the base & sides of a greased pie plate and chill. Combine marshmallows & milk in a saucepan, heat gently, and continue stirring until marshmallows are completely melted. Let stand to cool. When cooled add alcohol & chill until mixture begins to thicken. Fold in whipped cream, pour mixture into crust & chill until set. Decorate with shaved or grated chocolate & extra cream if desired.
CHOCOLATE COFFEE GANACHE TORTE For that very Special Occasion This is VERY YUMMY and NOT difficult to make
INGREDIENTS: (Cake) 1/3 cup self raising flour 1 cup plain flour 1/2 cup of cocoa 1 tsp bicarbonate of soda 2 tablespoons instant coffee powder 125 grams unsalted butter 1 cup of caster sugar 2 eggs, lightly beaten 3/4 cup of buttermilk
INGREDIENTS: (Coffee Ganache) 1/2 cup of cream 60 grams of unsalted butter 2 tablespoons instant coffee powder dissolved in 1 tablespoon of hot milk 400 grams dark chocolate, chopped 2 egg yolks 1 tablespoon of Tia Maria extra 2 tablespoons cocoa powder thick double cream and strawberries or raspberries to serve
CAKE 1 Pre-heat oven to moderate 180°C (350°F) 2 Brush a deep round cake tin with melted butter, the line the base with paper, grease the paper. 3 Sift the flours, cocoa, soda and coffee powder together on a sheet of baking paper and set aside 3 Using electric beaters, beat the butter and sugar together in a small mixing bowl until light and creamy. 4 Add eggs gradually, beating thoroughly after each addition. 5 Transfer mixture to a mixing bowl. Using a METAL spoon, gradually fold in the sifted, dry ingredients alternately with the buttermilk. Stir until the mixture is almost smooth. Pour mixture into prepared tin. Smooth the surface. Bake for 45 minutes, or until a skewer in the centre of the cake comes out clean. Cool for 5 minutes in the tin and then turn onto a wire rack to complete cooling.
COFFEE GANACHE Combine cream, butter and dissolved coffee in a pan. Heat until almost boiling. Remove from heat, add chopped chocolate and mix until chocolate has melted. Cool slightly. Whisk in egg and Tia Maria. Refrigerate until mixture is firm enough to hold it's shape, but NOT until hard.
Spread a quarter of the ganache evenly over the sides and top of the cake using a flat-bladed knife. Fill a piping bag (fitted with a decorative nozzle) with the remaining ganache. Pipe teardrops around the edge of the cake and then in rows, until the surface of the cake is covered. Sift with extra cocoa. Chill for about 1 hour before serving. Serve with the double cream and raspberries or strawberries.
EASY CHOCOLATE SQUARES Shortbread biscuits and raisins are hidden treasures in this 'more-ish' chocolate treat.
INGREDIENTS:
250 grams dark cooking chocolate 75 grams unsalted butter 8 teaspoons of golden syrup 100 grams of shortbread biscuits 125 grams seedless raisins, halved, or sultana's can be used.
METHOD:
Grease and line the base of a 26x16cm shallow slab tin Break chocolate into pieces and put into a heat-proof mixing bowl. Add the syrup and butter and set the bowl over the pan of barely simmering water. Do not let the bottom of the bowl touch the water. Stir until the chocolate melts. Remove from the pan. Put the biscuits in a clean storage bag and crush lightly with a rolling pin (don't crush them TOO much it's much nicer if the biscuit is in pieces) Stir the crushed biscuits and raisins into the chocolate mixture. Spoon into the prepared tin and spread out evenly. Chill for 2-3 hours, or until set. To serve, use a sharp knife dipped in hot water to cut the chilled slab into 18 equal squares
