Recipe for Light chocolate torte

Recipe for Light chocolate torte
Ingredients of recipe for Light chocolate torte
50g/2oz whole blanched almonds
3 tbsp plain flour
75g/3oz plain chocolate (70% cocoa solids), finely chopped
50g/2oz cocoa powder, sifted
200g/7oz caster sugar
2 egg yolks
1 tbsp brandy
4 egg whites
10-15ml/2-3 tsp icing sugar, for dusting
Whipped cream and chocolate shaving, for serving

Method of recipe for Light chocolate torte
1. Preheat the oven to 190°C/Gas 5/Fan oven 170°C. Brush the sides of a 20cm/8in springform tin with oil. Line the base with greaseproof paper. Finely chop the almonds in the food processor and then mix with the flour.
2. Whisk the egg whites in the mixer bowl with the whisk until softly peaking, then add in 50g/2 oz of the caster sugar and whisk until stiff. Transfer to another bowl. Change to the k beater then on low speed mix together the chocolate, cocoa and 150g/5oz sugar. With the splashguard in place whisk in 150ml/ ¼ pint boiling water to melt the chocolate and make the mix smooth. Whisk in the egg yolks and brandy.
3. Whisk the flour and almonds into the chocolate mixture. With a metal spoon, fold a quarter of the egg whites into the chocolate, then fold in the rest.
4. Spoon the mixture into the tin. Level if necessary. Bake on the lower shelf for 30-35 minutes or until a skewer pushed into the centre comes out with a few moist crumbs. Transfer the tin to a wire rack – the torte will sink like a soufflé.
5. Loosen the edges with a knife. Remove the side of the tin. Slide a knife between the torte and the paper and transfer to a serving plate. Dust with icing sugar. Top with spoonfuls of whipped cream and chocolate shavings.

Recipe for Raspberry ripple pavlova

Recipe for Raspberry ripple pavlova

Ingredients of Recipe for Raspberry ripple pavlova
250g/9oz raspberries
50g/2oz icing sugar
284ml/1/2 pint carton double cream
250g/9oz carton mascarpone
3 large free-range egg whites, at room temperature
175g/6oz caster sugar
5ml/1 tsp cornflour
Handful unsalted pistachios, sliced

Method of Recipe for Raspberry ripple pavlova
1. To make the semi-freddo, liquidise 150g/5oz of the raspberries and then pass through sieve, leaving behind the seeds. Stir in 25g/1oz of the icing sugar. Using the mixer with whisk, whip the cream until like thick custard. Whisk in the mascarpone until the mix thickens, then stir in the remaining icing sugar.
2. Drop spoonfuls of the cream mix into a deep, oblong plastic container, and fill in with a drizzle of sieved raspberries. Do not stir. Add another layer of cream and raspberries. Gently smooth the surface and press down lightly, then freeze for 2-2 ½ hours until half frozen.
3. Heat oven to 140C/fan 120C/gas 1. Line a large baking sheet with non-stick baking parchment. Draw a 20cm/8” circle on the paper. In a clean mixer bowl, whisk the egg whites until stiff peaks form. Slowly whisk in the caster sugar until thick and glossy. Beat in the cornflour.
4. Pile the meringue in soft folds onto the circle on the baking parchment. Scatter over the pistachios. Bake for 1 ¼ - 1 ½ hrs until crisp on the outside and dry underneath. Cool then gently peel off the paper.
5. Remove the semi-freddo from the freezer and pile in big spoonfuls on the Pavlova. Finish off with a scattering of the remaining raspberries.

Recipe for Blackberry and cinnamon cake

Recipe for Blackberry and cinnamon cake
Ingredients Recipe for Blackberry and cinnamon cake
Butter for greasing
150g/5oz unsalted butter, softened
150g/5oz caster sugar
150g/5oz ground almonds
150g/5oz self-raising flour
1 egg
5ml/1 tsp ground cinnamon, plus extra for dusting
10ml/2 tsp vanilla extract
225g/8oz blackberries
Icing sugar, for dusting

Method Recipe for Blackberry and cinnamon cake

1. Heat oven to 350 F,180°C/fan 160°C/gas
2. Sprinkle over the blackberries and dot over the remaining cake mixture so that it covers the fruit. Place the tin on a baking sheet and bake for about 1 hour until golden and springy.
3. Leave to cool in the tin. Sift the icing sugar and a little cinnamon over the top of the cake to serve.

4. Grease and line the base of a 23 cm/9in spring-form tin. Put the butter, sugar, almonds, flour, egg, cinnamon and the vanilla into the kitchen machine bowl, using the K beater mix for on speed 2 increasing to speed 5 for 1 minutes until the ingredients are well mixed and slightly lighter in colour. Spread half the mixture into the prepared tin and flatten lightly using the pack of a fork.

Recipe for Simple Simnel Cake

Recipe for Simple Simnel Cake

Recipe for Simple Simnel Cake
Ingredients of Recipe for Simple Simnel Cake
2 oranges, grated zest and juice
2 tbsp Cointreau
350g/12oz mixed dried fruit
100g/4oz whole glace cherries
250g pack marzipan
225g/8oz soft butter, diced
225g/8oz golden caster sugar
350g/12oz self-raising flour
4 large eggs
30ml/2 tbsp milk

FOR THE CARAMEL ALMONDS
50g/2oz blanched almonds
100g/4oz caster sugar

FOR THE ICING SUGAR
125g/4 ½ oz icing sugar
Zest of 1 orange
15-25ml/1-1½ tbsp orange juice

Method of Recipe for Simple Simnel Cake
1. Heat oven to 160°C/fan 140°C/gas 3. Tip the zest and juice into a bowl. Add the Cointreau, mixed fruit and cherries. Meanwhile, grease and line the base and sides of a 2Kg loaf tin or 20cm/8in round, loose based tin with baking parchment. Roll out the marzipan to fit the tin
2. Put the butter, sugar, flour, eggs and milk into the mixer bowl with the k beater and mix on minimum them increase the speed to 4/5 for 1-2 minutes until smooth. Stir in the mixed fruit and their juices. Spoon half the mixture into the prepared tin, then cover with a layer of marzipan. Top with the rest of the cake mixture and smooth the top. Bake for 1hr 50mins until risen and firm to the touch. (take care if you are checking by piercing with a skewer as you may pierce the marzipan and think that the cake is not cooked yet). Cool in tin, peel away the paper once cold.
3. To make the caramel almonds, tip the almonds into a frying pan and heat, swirling the pan so the almonds toast. Tip from the pan then add the sugar to the pan and heat until the sugar turns to a liquid caramel – take care not to heat it too fast or it will burn. Add the almonds, then pour onto a greased baking sheet to set.
4. Decorate the cake on the day you eat it, as the caramel will dissolve on contact with the cake. Mix the icing sugar with the orange zest and juice until smooth, then pour over the cake. The mix is quite wet and will dribble down the sides. Break up the almond caramel in a bag with a rolling pin, scatter over the icing and leave until the icing sets.

Recipe for Italian Hazelnut Cake

Ingredients of Recipe for Italian Hazelnut Cake
225g/8oz bag blanched or unblanched
hazelnuts
5 eggs
175g/6oz caster sugar
100g/4oz butter, melted
1 tsp vanilla extract

Method of Recipe for Italian Hazelnut Cake
1. Heat oven to 180°C/fan 160°C/gas 4. Butter and line the base of a 20cm/8” round deep cake tin. Finely chop the hazelnuts in the food processor.
2. Separate the eggs then using the whisk, whisk the egg whites until stiff then transfer to another bowl.
3. Tip the sugar onto the yolks in the mixer bowl and using the k beater whisk for about 3 minutes on speed 3-4 until the mixture leaves a trail on the surface when the whisk blades are lifted.
4. Gradually whisk in the butter, then fold in the hazelnuts and vanilla.
5. Fold the egg whites into the cake mixture in four equal batches, using a metal spoon. Pour into the prepared tin and bake for 50-60 minutes until cake feels firm and bounces back when pressed in the centre. Cool in tin
for 10 minutes, then turn out, peel off the paper and cool.
6. Serve with whipped cream and warm chocolate sauce. For the sauce, warm 142ml/1/4 pint tub double cream until just boiling, take off the heat and stir 100g/4oz dark chocolate pieces, to make a smooth glossy sauce. To serve, drizzle the sauce over the cream.

Recipe for Maple syrup & pecan tart

Ingredients of Recipe for Maple syrup & pecan tart
FOR THE PASTRY
1 vanilla pod (optional)
125g/4 ½ oz butter
100g/3 ¾ oz icing sugar
A small pinch of salt
255g/9oz flour
Zest of ½ a lemon
2 egg yolks
2 tbsp cold milk or water
FOR THE FILLING
55g/2oz butter
340g/12oz maple syrup
3 tbsp golden syrup
170g/6oz breadcrumbs, half fine, half coarse
Zest of 2 oranges
2 Cox’s apples, grated
A thumb-sized piece of fresh ginger, peeled
and finely grated
2 handfuls of shelled pecan nuts
Crème fraîche or vanilla ice-cream (optional)

Method of Recipe for Maple syrup & pecan tart
1. First of all, make your pastry. Score down the length of the vanilla pod, if using, and remove the seeds by scraping a knife down the inside of each half (keep the pod for making vanilla sugar). In the mixer bowl with k beater and splatter guard, cream together the butter, icing sugar and salt on speed 3-4 , then add in the flour, vanilla seeds, lemon zest and egg yolks on speed 2 .
2. When the mixture looks like coarse breadcrumbs, add the cold milk or water. Pat and gently work the mixture together until you have a ball of dough, then flour it lightly and roll it into a large sausage shape. Wrap the dough in cling film and place in the fridge to rest for at least an hour. Remove it from the fridge, slice it up and line a 28cm/11 inch loose-bottomed tart tin with the silvers. Push them together, then tidy up the sides by trimming off any excess. Place the tart mould into the freezer for an hour.
3. Preheat the oven to 180ºC/fan 160ºC/gas 4. Make the breadcrumbs in the processor with blade and remove from the bowl. Attach the thin shredding plate and grate the apples and ginger.
4.Take the pastry case out of the freezer and bake in the oven for around 15 minutes, until lightly golden. Remove from the oven and allow to cool slightly.
5. Heat the butter, maple syrup and golden syrup together in a pan, then mix in the breadcrumbs, orange zest, apples, ginger and half the pecan nuts. Spoon into the pastry case and sprinkle over the remaining pecans. Put back in the oven and bake for around 20 minutes. Serve with a some crème fraîche or vanilla ice-cream.

Spicy prawn cakes and noodles

Ingredients
50g/2 oz white or wholemeal bread
3 spring onions
2 small red chillies
Finely grated zest of 1 lime
Pinch of sugar
45ml/3 tbsp chopped fresh coriander
225g/8oz shelled raw tiger prawns
1 egg yolk
1-2 tbsp plain flour, for dusting
3 tbsp sunflower oil
150g/5oz medium egg noodles
1 garlic clove, crushed
1 rounded tsp grated fresh root ginger 50g
50g//2oz mangetout, trimmed and thinly sliced lengthways
2 tbsp soy sauce 1 tsp sesame oil
1 tbsp toasted sesame seeds

Method
1. Make the breadcrumbs in the food processor then remove from the bowl. Halve both chillies lengthways and discard the seeds. Put the spring onions and the chilli into the food processor and chop.
2. Add the lime zest, sugar, 2 tbsp of the coriander and a generous pinch of sea salt to the spring onion and chilli in the processor and blend to a coarse paste. Add the prawns and blend again so everything is chopped but still has some texture. Add the breadcrumbs and egg yolk and pulse to mix.
3. Tip the mixture on to a floured surface and with floured hands lightly shape into 4 rounds, each about 1 cm thick. (You can make ahead up to this point. Cover and keep refrigerated for up to 24 hours.)
4. Heat 2 tbsp of the sunflower oil in a smallish frying pan and start frying the prawn cakes - cook over a medium heat for 3-4 minutes on each side, turning them over when they become golden. As soon as you have turned the prawn cakes, put the noodles into a saucepan of boiling water on a back burner. Stir to separate and cook for 4 minutes.
5. Meanwhile, heat the remaining 1 tbsp sunflower oil in a wok (or another frying pan) and stir-fry the garlic, ginger. Tip in the mangetout and stir-fry for a further 2 minutes. Remove from the heat and stir in the soy sauce, sesame oil and lime juice.
6. Drain the noodles and toss them into the stir-fry. Pile on to plates, top with the prawn cakes and sprinkle with toasted sesame seeds and remaining coriander.

Rainbow candle cake

CAKE
150g/5oz good quality milk chocolate
175g/6oz self-raising flour
1 tsp baking powder
150g/5oz golden caster sugar
150g/5oz very soft, slightly salted butter
3 large eggs
3 tbsp milk
1 medium banana, mashed

Method
1. Preheat the oven to fan 160°C/ conventional 180°C/gas 4. Butter and line the base of two 20cm, 8in sandwich tins. Coarsely grate two thirds of the chocolate using the large shredding plate and chop the rest in the food processor. Set aside.
2. Put the flour, baking powder and sugar into the mixer bowl. Make a well in the centre and add the butter, eggs and milk (the butter must be very soft). Beat together using the k beater with splashguard on speed 3, then increase to 5 for about 2 minutes until light and fluffy. Lightly fold in the grated, chopped chocolate and mashed banana.
3. Divide the mixture evenly between the tins. Gently level the surface with the back of a metal spoon or spatula. Bake side by side on the middle shelf for 25-30 minutes until springy to the touch and beginning to shrink away from the sides.
4. Remove from the oven, leave to cool in the tins for 5 minutes. Turn out on a wire rack; remove the lining paper and leave to cool for about 1 hour before icing.
5. Break up and melt 225g/8oz white chocolate into a heatproof bowl and melt gently over a pan of hot, not quite simmering water until just melted. Remove from the pan and set aside for 5-6 minutes. Now stir in 200ml/7floz créme fraiche (or soured cream) until smooth and shiny, then let cool and thicken (5 minutes or so). Spread one sponge with just under half of the chocolate mixture. Place the other cake on top and spread the remaining icing over the top. To decorate, sprinkle with dolly mixtures or jelly sweets and arrange rainbow coloured candles in a circle in the middle of the cake.

All in one basic birthday cake

Ingredients
225g/9oz self-raising flour
1 tsp baking powder
200g/8oz caster sugar
200g/8oz butter, softened
4 large eggs
1 tbsp milk

Method
1. Preheat the oven to 180°C/Gas 4/fan oven 160°C. Grease a deep 20cm/8in round cake tin and line the base with greaseproof paper.
2. Put the flour, baking powder, sugar, butter and eggs into the mixer bowl and using the k beater mix on low speed until everything is mixed together. Increase the speed to max. and whisk for 2 minutes. Stir in the milk.
3. Spoon the mixture into the tin and level the top. Bake for 45-50 minutes or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin.
Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. Keeps in an airtight tin for 2-3 days.

ADDING THE FLAVOURING Chocolate:
replace 25g/1oz flour with 25g/1oz cocoa powder. Orange: stir the finely grated zest of 1 orange into the mixture with the eggs. Vanilla: add 2 teaspoons of vanilla extract

Perfect pancakes

Ingredients
100g/4oz plain flour
Pinch of salt
1 egg
300ml/ ½ pint milk
1 tbsp vegetable oil

Method
1. Place the flour and salt into the mixer bowl with splashguard. Add the egg and a quarter of the milk. Using the whisk on speed 1, mix until smooth. Gradually whisk in the remaining milk to make a smooth batter.
2. Pour into a jug and leave to stand for 3 minutes.
3. Heat the minimum of oil in an omelette pan (6 inch), pour in just enough batter to cover the base of the pan.
4. Cook over a moderately high heat for about a minute, then toss or turn to cook the other side for another 30 seconds.
5. Transfer to a plate and repeat with the remaining batter to make 8 pancakes, stacking with greaseproof in-between.
6. Serve sprinkled with lemon and sugar or jam.

Chocolate fudge mini-cakes

Ingredients
FOR THE CAKES
125g/5oz soft butter
125g/5oz golden caster sugar
3 medium eggs
100g/4oz self-raising flour
25g/1oz cocoa, sifted

FOR THE FROSTING
75g/3oz milk chocolate, broken
75g/3oz soft butter
150g/5oz icing sugar sifted
Chocolate flake or sweets to decorate

Method
1. Heat oven to 190°C/fan 170°C/gas 5 and put 12 cases into a 12 cup bun tray. Tip all the ingredients for the cake into the mixer bowl and using the k beater start on speed 1-2 and then increase to max for 2 minutes until smooth. Divide between the cases so they are three quarters filled, then bake for 12-15 minutes until risen. Cool on a wire rack.
2. For the frosting, microwave the chocolate on high for 1-2 min until melted. Cream the butter and sugar
together in the mixer bowl with k beater, then beat in the melted chocolate. Spread on the cakes and decorate with the chocolate or sweets.

Courgette griddle cakes

Ingredients
375g/13oz courgettes,
1/2 tsp curry powder
1 fresh red chilli, seeded and finely chopped
1 garlic clove, finely chopped
2 spring onions, finely chopped
1/2 tsp fresh thyme leaves
1 egg, lightly beaten
75ml/2 1/2fl oz milk
125g/5oz plain flour
1 1/2 tsp baking powder

FOR THE TOPPING
4 tbsp of your favourite chutney or
spicy tomato dip
125g pack mozzarella, cut into small cubes

Method
1. Grate the courgettes using the fine shredding plate and transfer to a colander, sprinkle with salt and toss well. Leave for 20 mins then rinse and squeeze them between your hands to extract any water, then blot on kitchen paper to dry. Chop the spring onions, chilli, garlic and thyme in the processor or liquidiser.
2. Place the courgettes, curry powder, chilli, garlic, spring onions, thyme leaves, salt and plenty of pepper into the bowl with the k beater. Mix in the egg and milk on speed 2-3, sift in the flour and baking powder, then mix again to combine.
3. Lightly oil a non-stick frying pan and fry heaped teaspoonfuls of the batter for 3 mins on each side. Keep warm while you use up the remaining batter - you should get 18 cakes altogether. (These can be made a day ahead up to this stage then chilled.)
4. To serve, heat the oven to 200°C/fan 180°C/gas 6. Arrange the cakes on a baking sheet and dot with a little tomato chutney and then a cube of mozzarella. Bake in the oven for 8-10 mins until hot and melted then pile onto a platter.

Two layered Birthday Cake

Ingredients:
2 ¼ cups all-purpose flour
1 2/3 cups sugar
170 grams butter or margarine softened 
2/3 cup baking cocoa
1 ¼ cups water
1 ¼ teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
¼ teaspoon baking powder
2 large eggs
Strawberries
Chocolate fudge frosting 
Chocolate to sprinkle ( I used Cadburys flutes).

Directions:1- Heat oven to 350 f. grease bottom and sides of two 9-inch round pans with butter.
2- In a large bowl beat all ingredients except frosting and strawberries with electric mixer.
3- Bake pans for 30-35 minutes, or until toothpick inserted in center comes out clean. Cool pans for 10 minutes. Remove from pans to wire rack and cool completely.
4- Cover first cake with frosting then add some sliced strawberries, cover the bottom of the second cake with frosting and place on top of the first cake. Then cover both cakes completely with frosting, grate chocolate on top and add strawberries for decoration. 

Easy vanilla cupcake

Ingredients:
3 cups cake flour sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter or margarine softened
1 3/4 cups granulated sugar
2 eggs
1 1/2 teaspoons pure vanilla extract
1 1/4 cups milk

Instructions:
1. Preheat oven to 350°F. 180c

2. Line pan with baking cups.

3. Sift together flour, baking powder and salt; set aside.

4. In large bowl, cream butter and sugar with electric mixer until light and fluffy.

5. Add eggs and vanilla; mix well.

6. Add flour mixture alternately with milk, beating well after each addition. Continue beating one minute.

7. Pour into prepared cups.

8. Bake 18-20 minutes or until toothpick inserted into center of cupcake comes out clean.

9. Cool 10 minutes.

10. Turn out onto cooling rack; cool completely.

Raspberry Lemon Tart

Ingredients:
Pastry* 1 cup unsalted butter, room temperature
* 1/3 cup sugar
* 4 egg yolk
* 2 cups all purpose flour
* 1 teaspoon salt

Filling* 1/3 cup fresh lemon juice
* 1/4 cup sugar
* 4 egg
* 1 cup whipping cream
* 1 tablespoon lemon zest

To Assemble* 4 cups fresh raspberries, red, golden, and/or black


Method:
Pastry
1. Cream butter and sugar together until smooth. Add egg yolks and blend.
2. Stir in flour and salt and mix just until dough comes together. Turn out onto a lightly floured surface and knead 1 minute.
3. Shape dough into a disc, wrap and chill for at least an hour. If making dough far in advance, pull dough from refrigerator an hour before rolling.
4. Preheat oven to 190 c.
5. On a lightly floured surface, knead dough again for 1 minute. Roll out pastry to 1/4 –inch thick.
6. Line a 10-inch removable-bottom tart pan with the dough, trim rough edges and chill for 30 minutes.
7. Prick crust bottom with a fork and bake for 15-20 minutes, until edges are lightly browned and center of shell is dry. Allow to cool before filling.

Filling1. Reduce oven temperature to 160 c and place tart shell on a baking sheet.
2. Whisk together lemon juice, sugar, eggs, cream and zest and pour into tart shell.
3. Carefully move tart to oven and bake for 25-30 minutes, until tart stops jiggling when you tap it. Tart filling should not soufflé at all. Allow tart to cool at room temperature for a bit, then chill for 2 hours before finishing.

To Assemble1. Arrange raspberries on top of tart – I find starting at the outside edge and moving in works best. Dust lightly with icing sugar if you wish and serve. Tart with lemon filling can be made a day ahead and finished with raspberries up to 6 hours before serving.

Eggless Chocolate Cake

Ingredients:
* 1 ½ cups All-Purpose Flour
* 1 cup Sugar
* 3 Unsweetened Cocoa Powder
* 5 tbspOil
* 1 tsp Baking Soda
* ½ tsp Salt
* 1 tsp Vanilla Extract
* 1 tbsp White Vinegar
* 1 cup Cold Water


Method: We’re going to start by mixing our dry ingredients first. And it’s very important to sift the cocoa powder and the flour. This is the cocoa powder. Now we can mix in the rest of our dry ingredients. We have the sugar, the baking soda, and the salt. And we’re going to just gently stir this around, combine them all.

Now we can add in our wet ingredients. We have the vanilla, it’s white vinegar, and oil. And finally, our cold water. And mix it until there are no more lumps. Now we’re going to pour it into a baking pan. It can be any shape you want it, but this is a recipe for a smaller-sized cake.

go ahead and just spray some oil on it so that the cake doesn’t stick. So that’s lightly coated. OK, the pan is ready and the oven has actually been pre-heating at 180c. And it’s ready to go. And we’re going to bake it for 30 minutes. But you should also keep an eye on it as everybody’s oven temperatures are different. So a good way to test to see if it’s done is to poke a toothpick or a fork inside, and if it comes out clean, then you know it’s done.

let it cool down for about five minutes before we flip it over onto a platter.

enjoy

Baked Chocolate Mousse

Ingredients
* 250g unsalted butter, cubed
* 350g dark chocolate, broken into pieces
* 250g light soft brown sugar
* 5 large eggs, separated
* 1 pinch salt
* 1 dusting cocoa powder or icing sugar

Method: Preheat the oven to 180°C (350°F/Gas 4). Base-line the cake tin with baking parchment. In a heatproof bowl set over a pan of simmering water, melt the butter and chocolate together until smooth and glossy, stirring now and again. Remove from the pan and allow to cool slightly, then stir in the sugar, followed by the egg yolks, one at a time.


Put the egg whites in a mixing bowl with a pinch of salt and whisk with an electric hand whisk until soft peaks form. Gradually fold into the chocolate mixture, then pour into the cake tin and smooth the top. Bake for 1 hour, or until the top is firm but the middle still wobbles slightly when you shake the tin. Leave to cool completely in the tin. Remove and dust with cocoa powder or icing sugar before serving. Serve with single cream.

English Pancakes

Ingredients:* 180 g flour
* 2 eggs
* a pinch of salt
* 1 tbsp sugar
* 200 ml milk
* 75 ml water
* 30 g melted butter
* some extra butter , for frying
* some caster sugar
* 1 lemon , halv

Method: Begin by sieving the flour into a bowl. This will help to make the pancakes light as air. Now add the salt, sugar, eggs, milk, water and butter and whisk well into a smooth batter.

Place the frying pan over a medium to high heat and allow it to warm through. When hot, add a little of the melted butter, and then three quarters of a ladle of the batter. Move the mixture around so that the batter spreads evenly over the pan. Let it brown underneath for about 30 seconds and give it a little shake to release it from the bottom. It's very important that it doesn't stick to the pan. Also the top should look almost set.

Flip the pancake over. Don't worry if you can't do it the first time.Practice makes perfect! And you can always use a spatula! Cook it for a few seconds more and remove. Place the pancake flat on the serving plate. Repeat exactly the same process with the rest of the batter.

Place the pancakes flat on a plate. Squeeze a little lemon and sprinkle a little sugar over each one before folding in half and then half again to make a fan shape, or you can simply roll them up! Put them on a serving plate, sprinkle over more lemon and scatter over a little more sugar and serve.

Chocolate Frosting

Ingredients:
2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed 


Method: Melt your chocolate chips if you haven’t already and set aside to cool. You obviously don’t want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able. 

In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer. 

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste, up to 4 tablespoons more. Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes. 

Storage: Store unused frosting in fridge and bring to room temperature before using again. If needed, beat with an electric beater before using.

Chocolate Cake

Ingredients:
200g butter, softened
1 cup firmly packed brown sugar 
3 eggs 
200g dark chocolate, melted 
1 1/2 cups self-raising flour 
2 tablespoons cocoa powder 
1/2 cup milk 
220ml thickened cream, whipped

Chocolate icing: 
1/3 cup thickened cream
200g dark chocolate, chopped


Method: 1. Preheat oven to 170°C. Grease and line base and side of 22cm (base) cake pan. Combine butter and sugar in food processor using the processing blade. Process until combined. Add eggs one at a time, process until combined. Add melted chocolate and process, scrapping down sides as required. Add the flour, cocoa powder and milk.

2. Spoon cake batter into cake pan and smooth the surface. Bake for 50-60 minutes or until a skewer inserted into the centre comes out clean. Stand for 10 minutes in pan before releasing the side. Transfer to a wire rack to cool completely.

3. Use a serrated knife to cut the cake in half. Place the base onto a cake stand or serving plate. Spread with whipped cream. Sandwich together with cake top.

4. For the icing, combine the cream and chocolate in a small saucepan over medium-low heat. Cook, stirring with a metal spoon until melted and smooth. Pour warm icing over the cake, allowing it to drizzle down the sides. Stand 15 minutes to allow icing to set.