Chocoholics' delight cake

• Ingredients

Equipment

• Double-sided tape; 1 metre 2.5cm-wide satin ribbon; 1 metre 4cm-wide patterned organza ribbon (of contrasting colour); 1 metre 1cm-wide satin ribbon; 1 metre 2.5cm-wide waxed greaseproof paper; Candles

Chocolate cake

• Melted butter, to grease
• 300g (2 cups) self-raising flour
• 95g (1 cup) cocoa powder
• 1/2 teaspoon bicarbonate of soda
• 150g (1 cup) plain flour
• 440g (2 cups) caster sugar
• 300g butter, cubed, at room temperature
• 435ml (1 3/4 cups) milk
• 6 eggs, at room temperature

Dark chocolate butter icing

• 250g butter, cubed, at room temperature
• 230g (1 1/2 cups) pure icing sugar, sifted
• 250g dark chocolate, melted, cooled.
• • Method
  
  
  1. Step 1
     Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease. Line base and sides with non-stick baking paper.
  2. Step 2
     Place the self-raising flour, plain flour, cocoa, bicarbonate of soda sugar, butter, milk and eggs in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.
  3. Step 3
     Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.
  4. Step 4
     Meanwhile make icing: Place the butter in a large mixing bowl. Use an electric beater to beat for 2 minutes or until very light and fluffy.
  5. Step 5
     Gradually add the icing sugar and beat until the mixture is very pale and fluffy. Gradually add the melted chocolate and beat until smooth and well combined.
  6. Step 6
     To assemble the cake, trim the top to even the surface. Split cake horizontally into 3 even layers. Invert top layer on a cake stand.
  7. Step 7
     Spread a 1cm-thick layer of icing over the cake layer. Repeat with the remaining cake and icing, finishing with a cake layer.
  8. Step 8
     Use a spatula to spread the remaining icing over the top and sides of the cake. Smooth the icing, then using the tip of the spatula or a knife, make large swirls in the icing on the top of the cake.
  9. Step 9
     Attach double-sided tape along centre back of 2.5cm-wide satin ribbon. Press waxed paper onto tape. Place more tape along back of organza ribbon. Attach to front of satin ribbon. Place more tape along back of 1cm-wide satin ribbon. Attach to organza ribbon.
  10. Step 10
      Place the ribbon around the cake and press gently to attach. Trim the ends to join neatly at the back. Decorate with candles.

Swiss roll

• Ingredients

• 3 eggs, at room temperature
• 3/4 cup caster sugar
• 1 cup self-raising flour
• 2 tablespoons boiling water
• 1/3 cup raspberry or strawberry jam
• 100g low-fat ricotta cheese, whipped.
• • Method
  1. Step 1
     Preheat oven to 200°C. Grease and line a 3cm deep, 30cm x 20cm (base) lamington pan.
  2. Step 2
     Using an electric mixer, beat eggs and 1/2 cup of sugar for 8 to 10 minutes, or until pale and thick. Transfer to a large bowl.
  3. Step 3
     Sift flour over egg mixture. Drizzle boiling water around edge of bowl. Use a large metal spoon to gently fold ingredients together (don't over-mix). Pour mixture into prepared pan. Bake for 10 minutes, or until a skewer inserted into centre comes out clean.
  4. Step 4
     Sprinkle remaining sugar onto a sheet of baking paper. Turn sponge straight from oven onto baking paper. Gently roll up sponge in paper. Wrap in a tea towel. Set aside to cool.
  5. Step 5
     Unroll sponge. Remove paper. Spread with jam and ricotta. Re-roll and serve.

Strawberry mousse cake

• Ingredients

• 4 eggwhites
• 3/4 cup (165g) caster sugar
• 1 teaspoon vanilla extract
• 150g almond meal
• 1/4 cup (35g) plain flour, sifted
• 1 teaspoon finely grated lemon zest
• 4 gold-strength gelatine leaves (see note)
• 600ml thickened cream
• 180g white chocolate, chopped
• 350g strawberries, plus extra to serve
• 1/3 cup (110g) redcurrant jelly (see note)
• 1 1/3 cups (100g) flaked almonds, toasted
• Icing sugar, to dust.
• • Method
  
  
  1. Step 1
     Preheat the oven to 180°C. Grease and line the base and sides of two 22cm springform cake pans.
  2. Step 2
     Whisk the eggwhites in an electric mixer to soft peaks, then gradually add the caster sugar, whisking until stiff and glossy. Fold in the vanilla.
  3. Step 3
     Combine almond meal, flour and zest, then gently fold into the meringue. Divide between pans and bake for 18 minutes or until pale golden and tops are soft to the touch. Cool cakes completely in pans.
  4. Step 4
     To make the mousse, soak the gelatine in a bowl of cold water for 5 minutes, then squeeze out excess water. Meanwhile, bring 1 cup (250ml) cream to a simmer over medium-high heat. Remove from heat, add the chocolate and set aside until melted. Add the gelatine and stir until smooth, then allow to cool slightly.
  5. Step 5
     Whiz the strawberries and 2 tablespoons redcurrant jelly in a food processor, then push through a sieve, discarding solids. Fold into the gelatine mixture.
  6. Step 6
     Whisk 150ml cream with electric beaters to soft peaks, then, using a metal spoon, fold into the strawberry mixture. Spread over one cake – keep the cake in the pan. Turn out the remaining cake and place on top of the mousse. Cover and chill for 3 hours or until set.
  7. Step 7
     Warm the remaining 2 tablespoons redcurrant jelly in a pan over medium heat, then brush over the extra berries. Remove the cake from the pan. Whip the remaining 200ml cream to soft peaks, then spread over the sides of the cake and press the almonds into the cream. Dust cake with icing sugar and serve with glazed berries.

Apricot, orange and pistachio biscotti

• Ingredients

• 1 egg
• 1/3 cup caster sugar
• 1/2 teaspoon finely grated orange rind
• 1 cup plain flour
• 1/4 teaspoon baking powder
• 1/4 cup pistachio kernels
• 6 Turkish dried apricots, finely chopped
• Icing sugar mixture, for dusting.
• • Method
  
  
  1. Step 1
     Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
  2. Step 2
     Using an electric mixer, beat egg, sugar and orange rind until thick and pale. Sift over flour and baking powder. Add pistachios and apricots. Stir to combine. Turn out onto a lightly floured surface. Knead lightly until smooth. Shape into a 20cm long log. Place on prepared tray. Flatten slightly.
  3. Step 3
     Bake for 30 minutes or until golden. Cool on tray for 15 minutes. Reduce oven to 140°C/120°C fan-forced. Using a serrated knife, slice log diagonally into 5mm-thick slices. Discard ends.
  4. Step 4
     Place slices, in a single layer, on baking tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on tray for 5 minutes. Transfer to a wire rack to cool. Serve lightly dusted with icing sugar.
• 
  

Amaranth, oat and honey biscuits

• Ingredients

• 25g (1 cup) puffed amaranth
• 100g (1 cup) rolled oats
• 45g (1/2 cup) desiccated coconut
• 50g (1/2 cup) flaked almonds
• 75g (1/2 cup) plain flour
• 80g (1/3 cup) firmly packed brown sugar
• 100g unsalted butter, melted
• 115g (1/3 cup) honey
• 3/4 teaspoon bi carb soda.
• • Method
  
  
  1. Step 1
     Preheat oven to 180°C or 160°C fan forced. Place amaranth, oats, coconut, almonds, flour and sugar in a large bowl, stir to combine.
  2. Step 2
     Place butter, honey and 1 tablespoon water in a medium size saucepan. Heat over a medium heat, stirring, to dissolve the butter. Add bicarb of soda (mixture will bubble vigorously) and remove from heat. Add to dry ingredients, stir until well combined.
  3. Step 3
     With lightly wet hands, shape tablespoons of the mixture into balls and place 3cm apart on prepared tray. Flatten slightly with your fingertips, (the biscuits spread a little)
  4. Step 4
     Bake for 12 minutes, or until a deep golden brown. Remove and set aside to cool completely on the tray. Store in an airtight container.

Raspberry jam heart cookies

Ingredients

• 1 1/2 cups (225g) plain flour
• 3/4 cup (85g) almond meal
• 1/3 cup (60g) icing sugar mixture
• 125g chilled butter, chopped
• 1 egg
• 1 tablespoon milk
• 100g dark chocolate
• 1 cup (315g) raspberry jam
• 2 tablespoons water
• Method                                                                                   
  1. Step 1
     Preheat oven to 180°C. Line 2 oven trays with baking paper. Place the flour, almond meal, icing sugar and butter in the bowl of a food processor and process until mixture resembles fine breadcrumbs.
  2. Step 2
     Add the egg and milk and process until just combined. Gently knead until mixture just comes together. Shape into a disc and cover with plastic wrap. Place in the fridge for 30 minutes to rest.
  3. Step 3
     Roll out dough on a lightly floured surface to a 3mm-thick disc. Use a 7cm-diameter heart-shaped pastry cutter to cut out 32 shapes from the pastry. Place on the lined trays. Use a 4cm-diameter heartshaped pastry cutter to cut out shapes from half the hearts. Place on the lined trays. Bake in preheated oven, swapping trays halfway though cooking, for 8-10 minutes or until light golden. Remove from oven and set aside on trays to cool.
  4. Step 4
     Place the chocolate in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn't touch the water). Stir occasionally with a metal spoon until the chocolate is completely melted and is smooth.
  5. Step 5
     Place the melted chocolate in a small plastic bag. Use scissors to snip the end. Drizzle chocolate over the heart rounds. Set aside for 15 minutes to set.
  6. Step 6
     Combine the jam and water in a small saucepan over medium heat and cook, stirring, for 5 minutes or until jam melts and is smooth. Remove from heat and strain through a fine sieve into a heatproof bowl. Discard seeds. Use a small pallete knife to spread a little of the jam over a large heart biscuit. Top with a chocolate-drizzled heart. Continue with remaining biscuits. Use a teaspoon to spoon the remaining hot jam into the centre of each heart. Set aside for 30 minutes to set. Store in an airtight container.

Jumbo cookies

Ingredients

• 
  
• 20 (1/2 cup) jube lollies
• 125g butter, softened
• 3/4 cup firmly packed brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 1/4 cups self-raising flour
• 1 1/4 cups rolled oats.
• Method
• 
  
• 2. 
     
  3. Step 1              
  4.  Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper.
  5. Step 2
  6. Using a pair of scissors, cut each jube into thirds, then cut each piece in half. Using an electric mixer, beat butter and sugar until light and fluffy. Add egg and vanilla. Beat to combine.
  7. Step 3
  8. Sift flour over butter mixture. Add oats. Stir to combine. Using 1/4 cup mixture per ball, roll mixture into 8 balls. Place 2 balls, 10cm apart, on each prepared tray. Using the palm of your hand, flatten each ball into a 1cm-thick, 8cm (diameter) round. Press 15 jube pieces into each cookie top.
  9. Step 4
  10. Bake for 15 to 18 minutes, swapping trays halfway through cooking, or until golden. Cool on trays for 5 minutes. Transfer to a wire rack to cool completely. Repeat with remaining balls and jube pieces to make 8 cookies. Serve.