This cake is amazing, chocolate and coconut moist cake, and it’s grain and egg free!! Yes completely grain and egg free so perfect for people with intolerance’s! In our family we have my niece Phoebe who is anaphylactic to egg and nuts, we also have my mum who is wheat intolerant so it makes desserts hard, especially cakes. But this cake ticks all the boxes, and it tastes great! Chocolate and coconut cake.
GRAIN, EGG AND DAIRY FREE CHOCOLATE & COCONUT CAKE RECIPE
400ml Coconut Cream
1/2 cup cocoa
1 1/4 cups brown sugar
200 ml vegetable oil
1 cup coconut four
3 teaspoons baking powder
Pre-heat oven to 170 C
Blend together the coconut cream, brown sugar and cocoa. Slowly add in the vegetable oil until combined.
Sift in coconut flour and baking powder, mix well until combined.
Pour into greased caking tin. Bake at 170 C for 40 minutes.
Allow to cool in tin and then carefully turn out.
I used the icing from this recipe. But it would be equally delicious without icing and eaten warm!
Note: The coconut flour does make it a fragile cake, but it does not detract from the great flavour you just need to be careful!
These bites are super quick, easy and most importantly deep fried deliciousness. The combination is perfect – but feel free to mix it up. I personally think that chocolate, strawberry and peanut butter would be delicious but someone (my husband) doesn’t like peanut butter and chocolate together… Grounds for divorce I think. But we all make compromises… haha Any way I made these in uni, and it wasn’t until recently I thought about them again… Then I couldn’t get them off my mind, so I had to make them, it was the only solution. I hope you enjoy them as much as we did!
1 pk wonton wrappers
100 gram chocolate
50 grams raw cashews (or any unsalted nuts)
300 ml vegetable oil
Slice banana into rounds.
Place a piece of banana, 2 pieces of chocolate and 3 cashews onto centre of the wonton
This is THE chocolate cake recipe you neeeed in your life. First of all its a basic recipe, nothing fancy, nothing expensive but the result is a moist chocolatey chocolate cake – that you will make again and again! The best part is only one saucepan to wash up at the end! Read the tips at the end of recipe to make sure you get the best possible result!
2 1/2 cups sugar
2 cups water
1 teaspoon bi-carb soda
4 tablespoons cocoa
250 grams butter
3 cups self raising flour
Preheat oven to 180
In a large saucepan add sugar, water, bi-carb soda, cocoa and butter (ingredients above line)
Bring ingredients to the boil.
Cool mixture completely.
Beat in eggs and flour until smooth (whisk or electric beater)
Pour into cake tin lined with baking paper and spray with oil. (Either round or rectangle)
Bake for 35 – 40 mins for rectangle cake or 60 – 70 mins for round.
This makes a large cake – what the USA would call a sheet cake (if baked in a rectangle tin or pyrex dish.) Perfect for birthday parties & school things. But equally great round when you can cut in half and ice and the end result is an impressive large cake.
Saucepan choice is important, this is a large cake and it all goes in here and is boiled so make sure it is a large saucepan!
Do not over boil – i did this the first 847 times I made this cake – don’t get distracted! Boiled sugar is not easy to clean up.
Make sure the mixture is cooled before you add the eggs you don’t want scrambled half cooked eggs in your cake.
I made this for the first time, last night. It was amazing, straight up! Ha I’m so modest, but seriously you will want make this over and over again, I even finished my bowl before my husband. I was in “can’t talk must eat” mode – it was that good!
This chocolate cheesecake recipe is amazing! Rich and decadent but not so much that you’re unable to eat the whole piece (or maybe thats just me!) Great dessert to make the night before and not have to do anything else to, in my books a winner all round! The chocolate base is the perfect match to the smooth creamy filling with flake in the filling and of course on top as well! Perfect with fresh strawberries or alone – this cheesecake is so good you don’t need anything to serve with it!
2 pks of chocolate ripple biscuits
200 g butter
1 large lemon
500 g cream cheese
400 ml condensed milk
250 ml thickened cream teaspoon of chocolate essence or vanilla essence
5 flake chocolate bars
1. Crush biscuits in a food processor or blender until fine crumbs
2. Melt butter, and mix into the crushed biscuits, press into spring form tin. Fill bottom first and around the edges of tin as well
3. Put into fridge to set while making filling
4. Beat the cream until forms soft peaks
5. In a separate bowl beat together cream cheese and condensed milk until it becomes thick and smooth
6. Juice lemon and stir through the mixture
7. Carefully fold through the cream and essence into the cream cheese
8. Carefully crumble 4 flake bars into the mixture and stir to even distribute
9. Pour over crust, sprinkle last flake on top and allow to set for 3-4 hours
If I had to name a dessert that was my favourite it would be a pavlova. I detest bought ones – the middle all gooey and eggy is not my thing at all – there has to be soft centre but the crunchy crust is the best part! I believe pavlova is the perfect summer dessert. Easy to make the day before and leave the dressing until serving. I think it is probably the dessert that I get asked to make the most – seconded only by my rocky road.
I got this recipe from my recipe book – Everyday Cooking. If you ever see this book I suggest you buy it, it is by Helen Bunney and was a recipe book used by Home Ec departments – so many great recipes (mine was published in 1979 so I doubt it is still in print). Its a great basic recipe that I have made single, 1 1/2 and double batches of and it works every time. My tip is to bake it directly on the serving plate. A pavlova is notoriously hard to change from baking tray to serving tray without cracking – so cut that step out and find a serving plate that is oven safe. I had a wonderful white serving platter I used for years as my pavlova plate but in my new house it doesn’t fit in my oven!
4 Egg whites
1 cup castor sugar
2 teaspoons corn flour
1 teaspoon lemon juice
Brush tray lightly with water if it is your serving tray – if you are baking pavlova on a different tray to serving spray water onto baking paper. The water creates a steam so to crisp up the bottom for easy transfer.
Beat egg whites and salt until firm peaks are formed. (meaning when you lift the beaters out of the mix, the egg whites keep their shape)
Keep beating and add sugar gradually, keep beating after each sugar is added. continue to beat until sugar is dissolved. (to test if the sugar is dissolved rub some between two fingers and check there are no grains left)
Lightly fold in sifted cornflour and lemon juice.
Turn mixture onto baking plate and use a spoon to create a circle of approx 20 cms. Or into 6 miniature pavs.
Bake at 120 degrees for an hour or until pavlova is dry to touch.
Leave pavlova to cool completely and then dress with whipped cream and strawberries, banana, passionfruit or sprinkle with chocolate.
TIPS I often leave the pavlova in the oven over night with the door slightly ajar to cool. The slower the pavlova cools the better chance you have of it not cracking. If you baked the pavlova on a different tray to serving tray get someone to help you can left two edges of the baking paper each and transfer onto your serving tray.
In our family I am in charge of Christmas Treats – it’s my thing and I love it! So this is my list of the treats that must be on your christmas table this year, they have been always winners. Perfect for the bring a plate to the never ending list of events, perfect for a gift and perfect on a platter for an easy dessert! All the christmas treats you need – all in one place!
2. Chocolate Fudge – Im a massive fudge lover from wayyyy back. Like make my husband pull over if I see a fresh fudge sign! love it! I like making it but try and limit it to Christmas because you know – I have no self control. And for this recipe you need self control, it only has four ingredients. Head over to Fat Mum Slim to check out her fudge recipe here
3. Rum Balls – the classic christmas must have! I must confess i have been making these for years. When I was 12 I started my own christmas treat business with my bestie, these were on the list! And only about 2 years ago had I ever tasted one! So now i can honestly say that they are great because i actually know! To mix up these bad boys, don’t be afraid to use gingernuts or chocolate ripple biscuits! Check out the recipe http://monaandolive.com/2014/12/22/rum-balls/
4. Cherry Ripe Balls – if rum balls aren’t your thing or you have kids around try these guys out! From the organised housewife these guys are bound to be awesome! Check them out here
5. The final and by no means least the chocolate spider. You know how much I love chocolate spiders, I love them. I want them to be at all parties not just christmas! But a must a Christmas!!! Check them out here
What did I forget? Anything that is a must on your christmas list?
When I was about 37 weeks pregnant I bought a range of ingredients that may or may not of been for the sole purpose of chocolate spiders. However my need to have peanut butter and chocolate in my mouth was out weighed by my desire to sleep 20 hours a day. So call it willpower or call it laziness but no chocolate spiders were made. This week I tidied up my pantry (found 4 packets of M&M’S?!?!?!?!) and found the magical ingredients to realise my dream of chocolate spiders! So in celebration of the first female jockey to win the Melbourne Cup, I celebrated with chocolate and peanut butter!
If you haven’t made chocolate spiders – you’re missing out. If you have made chocolate spiders but not recently – you’re missing out. They are often left to the realm of children’s parties and christmas, when really they are just simple and delicious treats for every chocolate and peanut butter addict! And the ingredients have a long shelf life if you have a strong will power – so they are a great stand by because its bring a plate day tomorrow at school/work/life and you forgot (again)!
CHOCOLATE SPIDER RECIPE
200 – 250 grams of melting chocolate
2 tablespoons of peanut butter
1 packet of fried egg noodles
Melt the chocolate in the microwave for 30 seconds, stir.
Add peanut butter, microwave again for 30 seconds, stir.
Keep putting in microwave in 30 second bursts until smooth. (I normally find 1 1/2 minutes)
Stir in egg noodles, place in little haystacks or spiders on a tray with baking paper.
These scones, are the only recipe that I have ever used. Easy and always, always turn out perfect. The original recipe comes from a school recipe book from St Augustines Primary School, but I have altered it slightly!
3 cups SR Flour + extra for rolling
1/2 cup castor sugar
100 grams butter
1 1/4 cups milk
Preheat oven to 240 degrees
In a large bowl sift in the flour and salt. Using only your finger tips rub in the butter into the flour until all butter is rubbed and it looks like tiny crumbs.
Add sugar, stir in and make a hole in the middle of the mixture. Pour all milk into the hole and mix in using a butter knife (so the mixture doesn’t stick as easily). Mix until you have a combined ball with no flour left around the sides of the bowl or the bottom.
Sprinkle the extra flour onto your bench and gently knead out the dough until it is 2-3 cm high. Using a scone cutter or a glass, dust rim in flour and cut out scone. Place cut scones on a baking tray touching each other.
Roll your dough off cuts together and cut out more scones until all dough is used. Should make 12 large scones. Dust scones with extra flour.
Turn the oven down to 210 degrees and bake scones for about 18 mins until nice and browned.
Serve as fresh as possible with whipped cream and raspberry jam!