Triple chocolate cheesecake

 

 

You won't regret putting aside some time to make this decadent triple chocolate cheesecake.

 

Ingredients

• 300g plain chocolate biscuits
• 125g butter, melted
• 1 x 200g pkt Cadbury white chocolate baking block, coarsely chopped
• 1/4 cup (60ml) boiling water
• 3 teaspoons gelatine powder
• 3 x 250g pkts cream cheese, softened
• 1/2 cup (100g) caster sugar
• 300ml ctn thickened cream
• 1 x 200g pkt Cadbury milk chocolate baking block, coarsely chopped
• 1 x 200g pkt Cadbury dark chocolate baking block, coarsely chopped
• 100g Cadbury white chocolate melts
• 250g punnet strawberries, washed, dried

Method

1. Step 1
   Grease and line the base and side of a 23cm (base measurement) springform pan.
2. Step 2
   Place the biscuits in the bowl of a food processor and process until finely crushed. Add the butter and process until well combined. Transfer mixture to the prepared pan. Use a straight-sided glass to spread and press mixture firmly over the base and side of the pan. Place in the fridge for 30 minutes to chill.
3. Step 3
   Place the Cadbury white chocolate in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat.
4. Step 4
   Place the boiling water in a small heatproof glass. Sprinkle over the gelatine. Stir until gelatine dissolves.
5. Step 5
   Use an electric mixer to beat the cream cheese and sugar until smooth. Add the cream and beat until smooth. Add the gelatine mixture and stir until well combined. Add one-third of the cream cheese mixture to the white chocolate and stir to combine. Pour into the prepared pan and smooth the surface with the back of a spoon. Place in the freezer for 15 minutes or until the surface is set.
6. Step 6
   Meanwhile, place the Cadbury milk chocolate in a heatproof bowl over saucepan of simmering water. Stir with a metal spoon until chocolate melts. Add half the remaining cream cheese mixture to the chocolate and stir to combine. Pour over the white-chocolate mixture and smooth the surface. Return to the freezer for a further 15 minutes.
7. Step 7
   Meanwhile, place the Cadbury dark chocolate in a heatproof bowl over a saucepan of simmering water and stir with a metal spoon until chocolate melts. Add to the remaining cream cheese mixture and stir to combine. Pour over the milk chocolate layer and smooth the surface. Place in the fridge for 3 hours or until set.
8. Step 8
   Meanwhile, line an oven tray with baking paper. Place the Cadbury white chocolate melts in a heatproof bowl over a saucepan of simmering water. Stir with a metal spoon until chocolate melts. Remove from heat. Dip a strawberry into the melted chocolate to lightly coat. Transfer to the lined tray. Repeat with remaining chocolate and strawberries. Set aside for 30 minutes to set.
9. Step 9
   Transfer the cheesecake to a serving plate. Top with chocolate dipped strawberries to serve. (taste.com.au)

 

Two-tier coconut milk layer cake

 

 

No ordinary coconut cake, this has three kinds of coconut for a beautiful flavour and texture.

 

Ingredients

• 85g (1 cup) desiccated coconut
• 400ml can Ayam Coconut Milk
• 250ml (1 cup) milk
• 1 1/2-2 teaspoons coconut essence
• 375g butter, at room temperature
• 485g (2 1/4 cups) caster sugar
• 5 eggs
• 565g (3 3/4 cups) self-raising flour, sifted
• 450ml thickened cream
• 225g pkt McKenzie Moist Coconut Flakes
• Fresh flowers, to decorate

Method

1. Step 1
   Preheat oven to 160C. Grease round 20cm (base measurement) and 15cm (base measurement) cake pans. Line the bases and sides with baking paper to reach 4cm above the side of the pans.
2. Step 2
   Combine the desiccated coconut, coconut milk, milk and coconut essence in a bowl. Set aside for 1 hour to soak.
3. Step 3
   Use an electric beater to beat the butter and sugar in a bowl until pale and creamy. Add eggs, 1 at a time, beating well after each addition. Fold in the flour and coconut mixture, in alternating batches, until just combined. Spoon among prepared pans. Bake for 1 hour 30 minutes or until a skewer inserted into the centres comes out clean. Cool in the pans for 5 minutes before turning onto a wire rack to cool completely.
4. Step 4
   Use an electric beater to beat the cream in a bowl until firm peaks form. Cut each cake horizontally into 3 even layers. Place 1 large cake layer on a cake stand or plate. Spread with a thin layer of cream. Continue layering with cream, remaining large cake and small cake. Spread the remaining cream over the top and sides of the cake. Coat with the coconut flakes to cover completely. Decorate with fresh flowers. (taste.com.au)

 

Triple chocolate mud cake

 

 

For chocolate admirers, it doesn't get better than this rich, delicious dessert.

 

Ingredients

• 1 x 200g pkt dark chocolate, coarsely chopped
• 200g butter, chopped
• 125ml (1/2 cup) water
• 155g (3/4 cup) caster sugar
• 115g (3/4 cup) plain flour
• 40g (1/4 cup) self-raising flour
• 30g (1/4 cup) cocoa powder
• 3 eggs, lightly whisked
• 80g white chocolate, at room temperature

Frosting

• 75g milk chocolate, coarsely chopped
• 60ml (1/4 cup) thickened cream

• Method

1. Step 1
   Preheat oven to 160°C. Line a 7cmdeep, 10.5 x 20.5cm (base measurement) loaf pan with non-stick baking paper.
2. Step 2
   Place the dark chocolate, butter and water in a heatproof bowl over a saucepan half-filled with simmering water (make sure bowl doesn't touch the water). Use a metal spoon to stir until chocolate melts and mixture is smooth.
3. Step 3
   Combine the sugar, combined flours and cocoa powder in a bowl. Add the chocolate mixture and egg and whisk until combined. Pour into the lined pan. Bake in oven for 1 hour 10 minutes or until crumbs cling to a skewer inserted into the centre. Set aside in the pan for 15 minutes to cool before transferring to a wire rack to cool completely.
4. Step 4
   Meanwhile, to make the frosting, place the milk chocolate and cream in a heatproof bowl and place over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir until the chocolate melts and mixture is smooth. Set aside for 25 minutes to cool.
5. Step 5
   Use a vegetable peeler to slice the white chocolate into thin pieces. Place cake on a serving platter. Pour frosting onto the centre and spread to the edges, allowing it to run over the sides. Sprinkle with white chocolate to serve. (taste.com.au)

 

Triple choc temptation cake

 

 

Your guests won't be able to resist the temptation of this decadent triple chocolate cake.

 

Ingredients

• 500ml thickened cream
• 1/3 cup icing sugar mixture
• 1 teaspoon vanilla extract
• 2 x 50g chocolate honeycomb bars
• 250g packet Cottage Cookies Triple Choc Temptation
• milk chocolate curls, to decorate

Method

1. Step 1
   Using an electric mixer, beat cream, icing sugar and vanilla until stiff peaks form.
2. Step 2
   Finely chop 1 honeycomb bar. Fold through half of the cream mixture. Sandwich cookies together with honeycomb mixture. Place on a plate to form 2 logs, side by side. Spread remaining cream mixture over top and sides of logs. Cover and refrigerate overnight.
3. Step 3
   Chop remaining honeycomb bar. Top cake with chopped honeycomb and chocolate curls just before serving. Slice cake on an angle to create a striped effect. (taste.com.au)

 

Welcome baby cake

 

 

Celebrate the arrival of a new bub with this sophisticated white coated buttercake, peppered with colourful little footprints.

 

Ingredients

• 2 quantities Homemade buttercake (see below)
• 2 tablespoons apricot jam, warmed, strained
• Pure icing sugar, sifted, for dusting
• 3 x 500g packets ready-made white icing pink, blue, green and yellow food colourings

Homemade buttercake

• 125g butter, softened
• 1 teaspoon vanilla extract
• 3/4 cup caster sugar
• 2 eggs, lightly beaten
• 1 1/2 cups self-raising flour, sifted
• 1/2 cup milk

Method

1. Step 1
   Preheat oven to 180°C/160°C fan-forced. Lightly grease a 9.6cm-deep, 20cm (base) round cake pan. Line base and side with baking paper.
2. Step 2
   Prepare Homemade buttercake: Using an electric mixer, beat butter, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add flour and milk. Stir to combine.
3. Step 3
   Pour batter into prepared pan. Bake for 1 hour 20 minutes or until a skewer inserted in centre comes out clean. Stand in pan for 5 minutes. Turn out onto a wire rack to cool completely.
4. Step 4
   Using a serrated knife, level top of cake. Place, cut-side down, on a board. Brush all over with jam.
5. Step 5
   Dust a flat surface with icing sugar. Knead 1.3kg icing until smooth. Using a rolling pin, roll icing out until 7mm thick and 35cm round. Using a rolling pin, gently roll icing over cake. Dust hands with icing sugar. Smooth icing over cake. Push in and around base. Using a sharp knife, trim excess.
6. Step 6
   Re-dust flat surface with icing sugar. Knead half the remaining icing. Roll icing into 1cm balls (you'll need around 46 balls). Press balls around base of cake. Cover cake loosely with a clean tea towel.
7. Step 7
   Divide remaining icing into quarters. Tint 1 portion yellow. Knead until combined. Wrap in plastic wrap. Repeat with remaining icing and food colouring.
8. Step 8
   Roll 1/2 teaspoon yellow icing into two 1cm balls. Using the palm of your hand, flatten balls into 2.5cm ovals. Shape each to form a foot. Roll pieces of yellow icing into 10 small balls. Press onto feet, flattening slightly to form toes. Place on a tray lined with baking paper. Repeat with remaining icing portions. Stand cake and feet overnight.
9. Step 9
   Brush underneath feet lightly with jam. Arrange footprints on cake. Secure ribbon around cake with a pin. Trim ribbon. Tie remaining ribbon into a bow. Secure with pin at front of cake. Serve. (taste.com.au)

 

White rose choc cake

 

 

This rose-covered cake looks too good to be true, right? Wait until you look inside then! That's where you'll see its true beauty – in the Kahlua-kissed chocolate sponge and fluffy white chocolate icing.

 

Ingredients

• 60ml (1/4 cup) Kahlua liqueur
• 200g dark chocolate, melted

Chocolate sponge cake

• 6 eggs
• 2 egg yolks
• 215g (1 cup) caster sugar
• 2 teaspoons vanilla bean paste
• 150g (1 cup) self-raising flour
• 30g (1/4 cup) Cocoa Powder
• 1 teaspoon baking powder

White chocolate icing

• 5 egg whites
• 270g (1 1/4 cups) caster sugar
• 500g butter, at room temperature, chopped
• 300g Cadbury Dream white chocolate, melted, cooled slightly

Method

1. Step 1
   Preheat oven to 180C. Spray a round 7.5cm-deep, 20cm (base measurement) cake pan with canola oil. Line the base and side with baking paper.
2. Step 2
   To make chocolate sponge cake, use an electric beater to beat eggs, egg yolks, sugar and vanilla bean paste in a large bowl on high speed for 5 minutes or until thick and pale, and a ribbon trail forms when beater is lifted.
3. Step 3
   Combine flour, cocoa powder and baking powder in a bowl. Sift one-third of the flour mixture over the egg mixture. Use a large metal spoon to fold until just combined. Repeat, in 2 batches, with the remaining flour mixture. Pour into the prepared pan. Bake for 45-50 minutes or until the cake springs back when lightly tapped. Set aside in the pan for 10 minutes to cool. Turn onto a wire rack lined with baking paper to cool completely.
4. Step 4
   Meanwhile, to make the white chocolate icing (see note), use a wooden spoon to stir the egg whites and sugar in a heatproof bowl over a saucepan half-filled with simmering water for 5 minutes or until the sugar dissolves. Transfer to a large bowl. Use an electric beater to beat on high speed for 5 minutes or until soft peaks form and the meringue mixture has cooled slightly. Add the butter, 1 piece at a time, beating well after each addition, until the mixture is thick and creamy (it will look curdled). Beat in the chocolate until the icing is glossy.
5. Step 5
   Use a large serrated knife to cut the cake horizontally into 4 even layers. Place 1 cake layer, cut-side up, on a cake stand or plate. Brush with a little Kahlua. Spread with a thin layer of icing. Spread one-third of the dark chocolate over another cake layer and place, chocolate-side down, over the first layer. Continue layering with icing and the remaining cake layers, Kahlua and dark chocolate. Spread half the remaining icing over the top and side of the cake. Chill for 30 minutes or until the icing is firm.
6. Step 6
   Spoon the remaining icing into a piping bag fitted with a 1cm fluted nozzle. To pipe a rose, pipe from the centre outwards in a spiral pattern. Continue piping roses, in 2 rows, over the side and top of the cake to cover completely. Place in the fridge for 30 minutes or until the icing is firm. (taste.com.au)

 

Choc-banana cheesecake

 

 

 It's not often that indulgence comes guilt-free, but that's exactly what this creamy low-fat banana cheesecake offers.

 

Ingredients

• Melted butter, to grease
• 15 Paradise Vive Lites Triple Choc Cookies
• 650g low-fat fresh ricotta
• 150g (1 cup) icing sugar
• 1 teaspoon vanilla essence
• 1/2 cup mashed ripe banana

Method

1. Step 1
   Release the base from a 20cm (base measurement) springform pan and invert. Brush the base with melted butter to grease. Line with non-stick baking paper. Secure the base back into the pan, allowing the paper to overhang. Brush the side of the pan with melted butter. Line with non-stick baking paper.
2. Step 2
   Use a serrated knife to cut 12 biscuits into 4 pieces each. Arrange the biscuit pieces, base-side down, in a single layer, to cover the base of the prepared pan. Reserve any leftover biscuit pieces and crumbs.
3. Step 3
   Use an electric beater to beat the ricotta, icing sugar and vanilla essence in a large bowl until smooth. Add the banana and beat until well combined.
4. Step 4
   Spoon banana mixture over the biscuit base. Smooth the surface. Cover. Place in the fridge overnight to set and chill.
5. Step 5
   Transfer the cake to a serving plate. Coarsely crumble the remaining biscuits and biscuit pieces. Sprinkle over the top of the cheesecake to serve. (taste.com.au)