Triple Chocolate Cheesecake
Ingredients (serves 8)
* 200g plain chocolate biscuits
* 80g butter, melted
* 1/3 cup cold tap water
* 5 teaspoons gelatine
* 500g cream cheese, softened
* 1/2 cup icing sugar
* 1/2 cup milk
* 150g white chocolate, melted
* 150g dark chocolate, melted
* 1 1/2 cups thickened cream, whipped
* 100g milk chocolate, grated
* cocoa powder, to serve
Method
1. Grease and line a 24cm (base) springform pan. Process biscuits in a food
processor to fine crumbs. Transfer to a bowl. Add melted butter. Stir until well
combined. Use your fingertips to press into base of prepared pan. Refrigerate for 20
minutes or until firm.
2. Place water into a heatproof microwavesafe bowl. Sprinkle over gelatine. Stand for
1 minute. Microwave, uncovered, on HIGH (100%) power for 20 to 40 seconds or
until gelatine dissolves. Set aside for 15 minutes.
3. Using an electric mixer, beat cream cheese, sugar and milk until smooth. Stir in
gelatine. Divide cream cheese mixture between 2 bowls.
4. Stir white chocolate into 1 cream cheese mixture. Stir dark chocolate into other.
5. Fold half the cream through white chocolate mixture and half through dark
chocolate mixture.
6. Pour dark chocolate mixture over biscuit base. Freeze for 10 minutes or until firm
to the touch. Carefully spread white chocolate mixture over dark. Cover. Refrigerate
overnight.
7. Release sides of pan. Place cheesecake onto a serving platter. Sprinkle with grated
milk chocolate. Dust with cocoa. Cut into slices with a warm knife. Serve.
Blackforest Cheesecake
Preparation Time 15 minutes
Cooking Time 50 minutes
Ingredients (serves 8)
* Melted butter, to grease
* 200g plain chocolate biscuits
* 125g butter, melted
* 200g good-quality dark cooking chocolate, chopped
* 1 tbs boiling water
* 1 tsp gelatine
* 2 x 250g pkt cream cheese, at room temperature
* 70g (1/3 cup, firmly packed) brown sugar
* 1 x 670g jar morello cherries
* 2 tbs caster sugar
* 1 tbs cornflour
* White chocolate curls, to decorate
Method
1. Brush a shallow 10 x 34cm (base measurement) fluted tart tin, with removable base, with
melted butter to lightly grease.
2. Place biscuits in the bowl of a food processor and process until finely crushed. Add butter
and process until combined. Transfer to prepared pan. Use a glass to spread and press
mixture firmly over base and sides of pan. Place in the fridge for 30 minutes to chill.
3. Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure bowl
doesn't touch water) and stir until melted.
4. Place water in a heatproof glass. Sprinkle with gelatine and stir with a fork until it
dissolves.
5. Use an electric beater to beat cream cheese and brown sugar in a bowl until smooth. Add
chocolate and gelatine, and beat until combined. Spoon into base and use a knife to smooth
the surface. Place in fridge for 1 hour to chill.
6. Meanwhile, drain cherries and reserve syrup. Combine sugar and cornflour in a saucepan.
Gradually add the syrup. Cook, stirring, over medium heat for 5 minutes or until sauce boils.
Remove from heat. Add the cherries. Set aside for 30 minutes to cool.
7. Slice cheesecake. Serve topped with cherries and chocolate curls.
Bowls of Hot Chocolate
Ingredients (serves 2)
* 600ml milk
* 4 tbs (1/3 cup) drinking chocolate, plus extra to sprinkle
* Whipped cream, to serve
Method
1. Heat the milk in a saucepan over low heat and stir in the drinking chocolate until
well combined. Pour the hot chocolate into 2 small bowls with deep sides, top with
whipped cream and sprinkle with extra chocolate.
Chocolate Mousse Cake
Ingredients (serves 4)
* 500g dark chocolate
* 2 tbs golden syrup
* 125g unsalted butter
* 4 eggs
* 1 tbs caster sugar
* 1 tbs plain flour, sifted
* Melted chocolate, to decorate
* Chocolate sorbet, to serve
*
Coffee mascarpone
* 200g mascarpone cheese
* 2 tbs instant coffee
* 2 tbs pure icing sugar
Method
1. Preheat oven to 220°C. Grease and line the base of a 20cm round spring-form
cake pan with non-stick baking paper.
2. Melt the chocolate, golden syrup and butter in a bowl over a saucepan of gently
simmering water. Set aside to cool slightly.
3. Place eggs and sugar in the bowl of an electric mixer or use an electric hand
beater and beat on high for 10 minutes until very thick and pale. Gently fold in the
flour then fold in the chocolate mixture until combined. Pour into the cake pan and
bake on the middle shelf of the oven for 12 minutes. Remove from oven and run a
knife around the edge of the cake. Remove collar from cake pan and transfer the
cake to the fridge for 1 hour to cool (this step is important as it sets the middle of
the cake).
4. Meanwhile, to make the coffee mascarpone, dissolve coffee in 1 tablespoon of
boiling water and set aside to cool. Beat together the mascarpone, coffee and sugar
in a bowl until stiff.
5. To make the chocolate leaf, brush non-toxic leaves with the melted chocolate.
When cool, peel the leaf off.
6. Slice the cake and serve with a dollop of coffee mascarpone, a chocolate leaf on
top and a scoop of sorbet on the side.
Chocolate Hazelnut Cake
Ingredients (serves 12)
* 200g dark chocolate, chopped
* 200g butter, softened
* 1 cup brown sugar
* 1 teaspoon vanilla essence
* 2 eggs, at room temperature
* 1 3/4 cups self-raising flour
* 1/4 cup cocoa powder
* 3/4 cup milk
* 1 cup choc-hazelnut spread (such as Nutella)
* 80 small solid chocolate Easter eggs
Method
1. Preheat oven to 160°C. Grease and line a 20cm (base) round cake pan. Place
chocolate into a heatproof, microwave-safe bowl. Heat on MEDIUM (50%) power for
2 minutes, stirring every minute with a metal spoon, or until smooth. Set aside to
cool slightly.
2. Using an electric mixer, beat butter, sugar and vanilla essence until creamy. Add
eggs, 1 at a time, beating after each addition. Add cooled chocolate. Mix well.
3. Sift flour and cocoa powder together. Fold half the flour mixture into chocolate
mixture. Fold half the milk into chocolate mixture. Repeat with remaining flour
mixture and milk.
4. Spoon cake batter into cake pan. Smooth surface. Bake for 1 hour to 1 hour 15
minutes, or until a skewer inserted into the centre comes out clean. Stand for 15
minutes before turning onto a wire rack to cool completely.
5. Spread choc-hazelnut spread over cake. Top with Easter eggs. Serve.
Bittersweet chocolate mud cake
Preparation Time 20 minutes
Cooking Time 120 minutes
Ingredients (serves 6)
* 3x200g blocks good quality dark chocolate
* 375g butter, chopped
* 1 cup (250ml) water
* 1 cup firmly packed brown sugar
* 1 1/2 cups plain flour
* 1/3 cup self-raising flour
* 4 x 55g eggs, lightly beaten
* 1/3 cup (80ml) marsala
*
Chocolate glaze
* 1/2 cup (125ml) cream
* 150g dark chocolate, broken into pieces
* 20g unsalted butter
* 1 tbs liquid glucose
Method
1. Preheat oven to 160°C. Grease and line base and sides of a deep 20 cm cake pan with
baking paper. Ensure paper sits 4cm above the top of pan.
2. Break chocolate into pieces. Combine with butter, water and sugar in a heavy based
pan. Stir over low heat until melted and sugar has dissolved. Cool for 20 mins.
3. Stir in sifted flours, eggs and marsala. Pour into cake pan. Bake for 1hr 50 mins,
covering top of cake with foil after 1 1/2 hours to prevent a darkcrust. Cool in pan.
4. Place glaze ingredients in a saucepan. Stir over low heat until smooth. Cool for 15
mins until thickened. Spoon over cake. Stand until glaze has set. Serve with thick cream.
Notes & tips
* Prep: 20 minutes + 1 hour 20 minutes standing time
Broken heart chocolate puddings with mocha sauce
Ingredients (serves 6)
* 300g good-quality dark chocolate, roughly chopped
* 200g unsalted butter
* 4 eggs, separated
* 3/4 cup (165g) caster sugar
* 1/4 cup (60g) almond meal
* 3 tbs plain flour, sifted
* 1 tbs cocoa powder, sifted
* 100g white chocolate, chopped
* 1/2 cup (125ml) strong espresso coffee
Method
1. Preheat the oven to 180°C. Grease six 1-cup (250ml) dariole moulds and line a tray with
baking paper.
2. Place 200g of the dark chocolate and the butter in a saucepan and stir over low heat until
melted. Cool slightly.
3. Use an electric mixer to beat the egg yolks and 1/2 cup (110g) sugar until light and fluffy.
Add melted chocolate mixture, almond meal, flour and cocoa, and fold with a metal spoon
until combined.
4. In a separate bowl, use a clean electric mixer to beat eggwhites to soft peaks. Gradually
add the remaining 1/4 cup (55g) sugar, beating until firm peaks form. Fold a little of the
eggwhite through the chocolate mixture to lighten, then gently fold through the remaining
eggwhite until combined.
5. Divide mixture among the prepared moulds, place in a baking dish and pour enough
boiling water into the dish to reach halfway up the sides of the moulds. Bake for 35 minutes
or until a skewer inserted into the centres comes out clean.
6. Meanwhile, melt white chocolate in a heatproof bowl over a pan of simmering water (make
sure bowl doesn't touch the water). Using a palette knife, spread chocolate thinly (about
2mm) over prepared tray, then chill for 10 minutes or until firm. Use a small heart-shaped
cutter to cut six shapes from chocolate. Chill until ready to serve.
7. Place remaining dark chocolate and coffee in a heatproof bowl over a pan of simmering
water (ensure bowl doesn't touch water). Stir until chocolate is melted and sauce is well
combined.
8. Invert puddings onto plates. Pour over sauce and top with chocolate hearts, which will
melt onto the hot puddings.
Chocolate and hazelnut mousse
Makes 12 small serves
Ingredients
* 300g good-quality milk chocolate, chopped
* 3 eggs, at room temperature, separated
* 2 tablespoons caster sugar
* 1 cup thickened cream
* 1/3 cup roasted hazelnuts, finely chopped
* grated dark chocolate, to serve
Method
1. Place milk chocolate in a large, heatproof, microwave-safe bowl. Microwave,
uncovered, on MEDIUM (50%) for 1 to 2 minutes, stirring every 30 seconds with a
metal spoon until melted. Set aside for 5 minutes to cool slightly.
2. Add egg yolks to chocolate and stir until well combined.
3. Using electric hand beaters, beat eggwhites in a bowl until soft peaks form.
Sprinkle sugar over eggwhites. Beat until thick and glossy. Using a large metal
spoon, fold half the eggwhite mixture into chocolate mixture until combined. Gently
fold in remaining eggwhite mixture.
4. Whip cream until soft peaks form. Fold cream and hazelnuts into chocolate
mixture until combined. Spoon mixture into twelve 1/3-cup capacity glasses. Place on
a tray and cover with plastic wrap. Refrigerate for 4 hours or until firm. Top with
grated chocolate just before serving.
Chocolate and blueberry mousse
Ingredients (serves 4)
* 1 punnet fresh blueberries, 200g frozen
* 200g dark chocolate
* 300ml thickened cream
Method
1. Scatter fresh blueberries, or some thawed frozen blueberries, over the base of 4
small-sized serving glasses and set aside.
2. Melt chocolate in a large heatproof bowl over a saucepan of simmering water
(making sure the bowl does not touch the water). Remove and cool to room
temperature.
3. Beat cream in a bowl to soft peaks, then fold into the melted chocolate.
4. Spoon the mousse among serving glasses over the blueberries, and serve
immediately.
Chocolate & cinnamon flan
Chocolate and cinnamon are a favourite combination in Mexico, so this tart is the ideal winner
of this week's Mexican food fight.
Preparation Time 20 minutes
Cooking Time 60 minutes
Ingredients (serves 8)
* 215g (1 cup) caster sugar
* 60ml (1/4 cup) water
* 500ml (2 cups) milk
* 100g dark cooking chocolate, coarsely chopped
* 6 eggs
* 1 x 395g can sweetened condensed milk
* 1/2 tsp ground cinnamon
* 1/2 tsp vanilla extract
* Strawberries, washed, hulled, quartered, to serve
Method
1. Preheat oven to 160°C. Line the base of a large baking dish with a tea towel, folded to fit.
2. Place the sugar and water in a medium saucepan over low heat. Cook, stirring, for 5
minutes or until the sugar dissolves.
3. Increase heat to medium and bring to the boil. Cook, without stirring, occasionally
brushing down the side of pan with a pastry brush dipped in water, for 7 minutes or until
golden. Use an oven mitt or tea towel to hold a round 20cm (base measurement) cake pan
with one hand. Pour in the caramel and swirl to coat the base and 2cm up the side. Set aside
to cool completely.
4. Meanwhile, place the milk and chocolate in a medium saucepan over low heat. Cook,
stirring, for 4-5 minutes or until the chocolate melts and the mixture is smooth.
5. Whisk together the eggs, condensed milk, cinnamon and vanilla in a large bowl. Gradually
add the chocolate mixture to the egg mixture, whisking constantly. Place the cake pan in the
lined baking dish. Pour the custard mixture into the pan. Pour enough boiling water into the
dish to come halfway up the side of the pan. Bake in oven for 40 minutes or until just set.
6. Carefully remove the cake pan from the baking dish. Set aside for 40 minutes to cool.
Place in the fridge for 8 hours or overnight to chill.
7. To serve, run a flat-bladed knife around the edge of the pan. Carefully turn the flan onto a
serving plate. Cut into wedges and serve with strawberries.
Choc-a-block trifle
Ingredients (serves 6)
* 4 good-quality chocolate brownies (about 85g each)
* 1/4 cup (60ml) Kahlua (or other coffee liqueur)
* 275g dark chocolate, roughly chopped
* 3 egg yolks
* 1 1/2 tbs caster sugar
* 1 tsp cornflour
* 600ml thickened cream
* 150g white chocolate, roughly chopped
* 1/4 cup (30g) toasted chopped walnuts
* Dark chocolate curls (see note), to decorate
Method
1. Break up brownies into small pieces and place in the bottom of a 1.5 litre dish or 6 x 1 cup
(250ml) serving glasses. Drizzle over the Kahlua, then set aside.
2. Place dark chocolate in a heatproof bowl set over a saucepan of gently simmering water
(don't let the bowl touch the water). Allow to melt, then stir very gently until smooth.
Remove from heat and add 225ml boiling water, 1 tablespoon at a time, stirring to make a
sauce (don't add water more quickly or the chocolate will 'seize' and become grainy). Pour
sauce over the brownies, then cover and chill for 2 hours.
3. Meanwhile, beat the egg yolks, sugar and cornflour together in a bowl with electric beaters
until thick and pale.
4. Heat 300ml of the cream in a saucepan over medium heat until just below boiling point.
Pour the hot cream mixture over the egg mixture, stirring to combine. Transfer to a clean
saucepan and place over low heat. Stir for 2-3 minutes until a thick custard forms.
5. Place two thirds (100g) of the white chocolate in a heatproof bowl. Pour the custard into
the bowl, stirring until the chocolate is melted and the mixture is well combined. Cool
completely, then pour over the chocolate brownie base. Chill for 2 hours.
6. Place the remaining 50g of white chocolate in a food processor with the walnuts and pulse
until fine. Whip the remaining cream to soft peaks, stir in the walnut mixture, then spread
over the trifle. Chill for at least 2 hours until set, then serve decorated with chocolate curls, if
desired.
Notes & tips
* To make chocolate curls, melt good-quality chocolate in a heatproof bowl set over a pan of
gently simmering water not letting the bowl touch the water. Spread evenly on a flat board or
baking tray, then refrigerate until set. Use a sharp knife to carefully shave off curls.
Refrigerate until needed.
Chocolate cake with caramel frosting
Preparation Time 20 minutes
Cooking Time 45 minutes
Ingredients (serves 12)
* Melted butter, to grease
* 200g butter, at room temperature
* 155g (3/4 cup, firmly packed) brown sugar
* 1 tsp vanilla extract
* 2 eggs, at room temperature
* 265g (1 3/4 cups) self-raising flour
* 35g (1/3 cup) cocoa powder
* 185ml (3/4 cup) milk
* 70g (1/2 cup) pecans, coarsely chopped
* 100g (1/2 cup) caster sugar
*Caramel frosting
* 250g butter, at room temperature
* 100g (1/2 cup, firmly packed) brown sugar
* 2 tbs golden syrup
* 1 tbs milk
Method
1. Preheat oven to 180°C. Brush a round 22cm (base measurement) cake pan with melted
butter to lightly grease. Line the base and side with non-stick baking paper.
2. Use an electric beater to beat together the butter, brown sugar and vanilla in a medium
bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until
just combined. Sift the flour and cocoa over the butter mixture. Use a large metal spoon to
fold in the milk until well combined.
3. Spoon the cake mixture into the prepared pan and smooth the surface. Bake in preheated
oven for 40 minutes or until a skewer inserted into the centre comes out clean. Remove from
oven and set aside for 5 minutes before turning onto a wire rack to cool completely.
4. Meanwhile, to make the caramel frosting, use an electric beater to beat together the
butter, sugar and golden syrup in a medium bowl until light brown and fluffy. Add the milk
and beat until well combined.
5. Use a large serrated knife to cut the cake in half horizontally. Place the bottom half of the
cake on a cake stand or serving plate and spread with half the caramel frosting. Top with the
remaining cake and spread with the remaining caramel frosting.
6. Sprinkle the top of the cake with pecans. Place the caster sugar in a medium frying pan
and stir over low heat for 3-5 minutes or until sugar dissolves and caramelises. Remove from
heat. Set aside for 2-3 minutes or until bubbles subside and toffee cools slightly. Use a spoon
to drizzle cake with toffee.
Chocolate & mint tart with creme de menthe cream
Ingredients (serves 6)
* 3 eggs
* 160ml thickened cream
* 60g good-quality dark chocolate, melted, cooled
* 2 tbs cocoa powder, plus extra to dust
* 40ml (2 tbs) creme de menthe, plus extra to serve
* Whipped cream and mint leaves, to serve
*
Pastry
* 225g plain flour
* 40g icing sugar
* 125g unsalted butter, chilled, cubed
* 2 egg yolks
Method
1. To make the pastry, place the flour and icing sugar in a food processor and mix
for a few seconds to combine. Add the butter and process until the mixture
resembles fine breadcrumbs. Add the egg yolks and process until the mixture comes
together to form a ball. Wrap in plastic wrap and refrigerate for 30 minutes.
2. Roll out the pastry on a lightly floured surface and use to line a 23cm loose-
bottomed tart pan. Refrigerate for 30 minutes.
3. Preheat the oven to 180°C.
4. Line the pastry shell with baking paper and fill with rice or pastry weights. Bake in
the oven for 10 minutes. Remove paper and weights and return to the oven for five
minutes until dry and crisp.
5. Place the eggs, cream, chocolate, cocoa and creme de menthe in a bowl and beat
to combine. Pour into the tart shell and bake in the oven for 25-30 minutes until just
set. Set aside to cool (don't refrigerate).
6. Swirl a little of the extra creme de menthe through the whipped cream. Slice the
chocolate and mint tart and dust with cocoa powder. Serve with the cream and
garnish with a few mint leaves.
Choc-chip pudding with jam and creme fraiche
Ingredients (serves 4)
* 120g unsalted butter, softened
* 120g caster sugar
* 1 tsp vanilla extract
* 2 eggs
* 120g plain flour
* 60g cocoa powder
* 2 tsp baking powder
* 60g dark chocolate, finely chopped
* 1 cup raspberry jam, warmed
* Creme fraiche or mascarpone, to serve
Method
1. Grease a 1-litre pudding basin.
2. Cream butter and sugar in bowl of an electric mixer, add vanilla, then add eggs,
one at a time, beating after each until just combined. Sift flour, cocoa and powder
and add to mixture with enough water (about 1-2 tablespoons) to make a dropping
consistency. Stir in chocolate, then spoon mixture into basin. Make a pleat in the
centre of a sheet of baking paper (to allow for expansion) and use to cover pudding.
Secure with string, then cover with foil.
3. Place basin in a saucepan and add enough water to come halfway up the sides,
then bring to the boil over high heat. Cover, reduce heat to low and steam for 2
hours. Remove basin from pan and set aside for 10 minutes. Turn out, cut into slices
and serve with warmed jam and creme fraiche.
