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AMAZING MALTELSER CAKE

    Ingredients

  •  200g (1 cup, firmly packed) brown sugar

  • 185ml (3/4 cup) milk

  •  125g butter, chopped

  • 115g (3/4 cup) self-raising flour

  • 75g (1/2 cup) plain flour

  •  50g (1/2 cup) cocoa powder

  • 3 eggs, lightly whisked

  • 185g butter, extra, at room temperature

  • 345g (2 1/4 cups) icing sugar mixture

  • 95g (3/4 cup) malted milk powder

  • 1 tablespoon milk, extra

  • 465g Maltesers

Ganache

  • 300g dark cooking chocolate, finely chopped

  • 125ml (1/2 cup) thickened cream

  • 30g butter


        Method

  1. Step 1

    Preheat oven to 160C. Grease a 20cm round cake pan with butter. Line base and side with baking paper.

  2. Step 2

    Place the brown sugar, milk and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 4-5 minutes or until the butter melts and the mixture is smooth.

  3. Step 3

    Use a balloon whisk to whisk the combined flour and cocoa powder into the butter mixture. Whisk in the egg. Pour into the prepared pan. Bake for 55 minutes or until a skewer inserted into the centre comes out clean. Set aside in the pan for 5 minutes to cool before transferring to a wire rack to cool completely.

  4. Step 4

    To make the ganache, place the chocolate, cream and butter in a microwave-safe bowl. Cook in microwave on high, stirring every minute, for 2-3 minutes or until the chocolate melts and the mixture is smooth.

  5. Step 5

    Use an electric beater to beat the extra butter in a bowl until pale and creamy. Beat in the icing sugar, malted milk powder and extra milk until fluffy. Beat in 1 1/2 tablespoons ganache.

  6. Step 6

    Set the remaining ganache aside for 1 hour 30 minutes or until thick, glossy and spreadable.

  7. Step 7

    Meanwhile, use a large serrated knife to cut the cake horizontally into four layers. Place the cake base on a platter. Spread with one-third of the icing. Continue layering with the remaining cake and icing, finishing with cake. Cover and place in the fridge for 1 hour 30 minutes to chill.

  8. Step 8

    Spread the ganache evenly over the top and side of the cake. Decorate with Maltesers.





FROZEN TIRAMISU CAKE

    Ingredients

  •  1/2 cup (125ml) fresh espresso coffee

  • 1/4 cup (60ml) marsala (see note)

  • 1/3 cup caster sugar

  • 8 sponge finger biscuits, halved

  • 2 egg yolks

  • 250g ctn mascarpone

  • Cocoa powder, to dust





    Method

  1. Step 1

    Line the base and side of four 1-cup (250ml) capacity metal dariole moulds with plastic wrap, allowing sides to overhang.

  2. Step 2

    Combine the coffee, marsala and 1 tablespoonful of sugar in a shallow bowl and stir well until sugar dissolves. Reserve 2 tablespoonfuls of the coffee mixture. Dip sponge fingers, one at a time, into remaining mixture and arrange around the side of each prepared mould.

  3. Step 3

    Use an electric mixer to whisk the egg yolks and remaining sugar in a medium bowl until thick and pale. Fold through the mascarpone and reserved coffee mixture until combined.

  4. Step 4

    Pour the mascarpone mixture evenly among the prepared moulds. Cover with plastic wrap and place in the freezer for 4 hours or until almost frozen.

  5. Step 5

    Turn each cheesecake out onto serving plates, using the plastic wrap as a guide. Dust with cocoa and serve immediately.



Chocolate truffle cake with chestnut cream and ganache

    Ingredients

  •  2 cups (500ml) milk

  •  250g unsalted butter, chopped

  •  300g dark chocolate, roughly chopped

  •  300ml thickened cream

  •  3 eggs

  •  1 vanilla bean, split, seeds scraped

  •  1 3/4 cups (385g) caster sugar

  •  2 3/4 cups (410g) plain flour

  •  1 tablespoon cocoa powder

  •  1 teaspoon baking powder

Chestnut cream

  •  50g dark chocolate, roughly chopped

  •  300g unsweetened chestnut puree (see notes)

  •  75g softened unsalted butter, chopped

  •  1 1/3 cups (200g) pure icing sugar, sifted

    Method

  1. Step 1

    Preheat oven to 160°C. Grease and line two 22cm round springform cake pans.

  2. Step 2

    Place milk, 225g butter, 200g chocolate and 1/2 cup (125ml) cream in a saucepan over medium-low heat and cook, stirring, for 6-7 minutes until melted and combined. Set aside for 20 minutes or until cool.

  3. Step 3

    Meanwhile, place eggs, vanilla seeds and sugar in a large bowl and beat with electric beaters until thick and pale. Beat in the cooled chocolate mixture, then sift over the flour, cocoa, baking powder and a pinch of salt, then beat to combine.

  4. Step 4

    Divide batter between cake pans, tap gently on benchtop to remove air bubbles, then bake for 45 minutes or until a skewer inserted into the centre comes out clean. Cool in pans for 15 minutes, then turn out onto a wire rack to cool completely.

  5. Step 5

    For the chestnut cream, place 50g chocolate in a heatproof bowl set over a pan of gently simmering water (don’t let bowl touch water) and stir until melted. Remove from heat and cool slightly. Beat the chestnut puree with electric beaters for 4-5 minutes until creamy, then add the butter and icing sugar, and beat for a further 3-4 minutes until light and fluffy. Beat in the melted chocolate. Set aside.

  6. Step 6

    To make the ganache, place remaining 100g chocolate in a heatproof bowl. Place the remaining 175ml cream in a small saucepan over medium-low heat and bring to just below boiling point, then pour over the chocolate. Stand for 4 minutes or until chocolate is melted, then add the remaining 25g butter and stir until smooth and glossy. Cool for 5 minutes or until slightly thickened.

  7. Step 7

    Line a work surface with foil (this makes it easier to clean up), then top with a wire wrack. Spread the chestnut cream over the top of one cake, leaving a 2cm border, then place the second cake on top, pressing down lightly. Place the cake on the wire rack, then pour over the ganache, allowing it to drizzle down the sides. If desired, spread ganache around sides with a spatula to cover completely. Allow ganache to set slightly, then serve.



Black forest torte

    Ingredients

  •  670g jar Marco Polo Morello Cherries

  •  60ml (1/4 cup) kirsch (cherry brandy - see note)

  •  200g dark chocolate, finely chopped

  •  150g milk chocolate, finely chopped

  •  350ml thickened cream

  •  150g (1 cup) plain flour, sifted

  •  35g (1/3 cup) cocoa powder, sifted

  •  6 eggs

  •  215g (1 cup) caster sugar

  •  60g butter, melted

  •  120g dark chocolate, extra, finely chopped

  •  Pinch of table salt

  •  125ml (1/2 cup) pouring cream

  •  White and dark chocolate curls, to decorate


    Method

  1. Step 1

    Drain cherries, reserving 80ml (1/3 cup) syrup. Combine syrup and kirsch in a bowl. Place combined chocolate and thickened cream in a microwave-safe bowl. Cook on medium in microwave, stirring halfway, for 2-3 minutes until smooth. Chill, stirring halfway, for 1 hour or until thick. Use an electric beater to beat until thick and spreadable.

  2. Step 2

    Meanwhile, preheat oven to 180oC. Line a 26cm (base measurement) non-stick springform cake pan. Place flour and cocoa powder in a bowl. Place eggs and caster sugar in a separate bowl over a saucepan one-third filled with simmering water. Whisk for 4 minutes or until warm. Remove from heat. Use an electric beater to beat for 5 minutes or until a ribbon trail forms when beater is lifted. Fold flour mixture into egg mixture until just combined. Fold in the butter. Pour into lined pan. Bake for 35-40 minutes or until the sponge springs back when touched. Cool completely.

  3. Step 3

    Place dark chocolate and salt in a bowl. Bring pouring cream just to boil in a saucepan over medium heat. Pour the cream over chocolate. Whisk ganache until smooth.

  4. Step 4

    Cut cake horizontally into 3 layers. Place cake base on a plate. Drizzle with one-third of the syrup mixture. Spread over half the cream mixture. Top with one-third of the cherries. Continue layering with remaining cake, syrup mixture, cream mixture and half the remaining cherries, finishing with a cake layer. Pour over ganache and set aside to set. Top with remaining cherries and chocolate curls.





Steamed banana cake

    Ingredients

  •  2 1/2 cups desiccated coconut

  •  750g (about 5) ripe bananas, peeled and mashed

  •  1 1/4 cups rice flour

  •  1 1/2 cups white sugar

  •  3/4 cup coconut milk

  •  1/2 cup desiccated coconut, toasted, to serve

    Method

  1. Step 1

    Grease and line an 18cm square cake pan. Place coconut into a bowl and cover with cold water. Allow to stand for 10 minutes. Strain through a fine sieve and squeeze out any excess water.

  2. Step 2

    Place coconut into a large bowl. Add banana, rice flour, sugar, and coconut milk. Stir until well-combined. Spoon into prepared pan and cover tightly with foil.

  3. Step 3

    Place cake pan into a steamer and sit over a large saucepan of simmering water or sit on a trivet in a wok half-filled with simmering water. Do not allow the water to touch the base of the pan. Cover steamer or wok with a lid and steam cake for 2 to 2 1/2 hours or until cooked.

  4. Step 4

    Remove cake from steamer. Drain any water that may have accumulated. Allow to cool. Invert onto plate and sprinkle with toasted coconut. Serve with fresh fruit, if desired.



            Easy ice-cream crunch cake

    Ingredients

  •  220g packet Cottage Cookies More-ish Macadamia

  •  2 litres vanilla ice-cream, softened

  •  90g white chocolate, finely chopped

  •  1/3 cup unsalted macadamia nuts, chopped

  •  1/4 cup shredded coconut

  •  1/3 cup chopped strawberry licorice

  •  1/3 cup chopped apple licorice (we used Darrell Lea brand)

  •  125g raspberries

  •  icing sugar, to serve

    Method

  1. Step 1

    Grease a 7cm-deep, 9cm x 25.5cm (base) loaf pan. Line base and sides with baking paper, allowing a 5cm overhang at both long ends.

  2. Step 2

    Break cookies into small pieces. Combine ice-cream, cookies, chocolate, macadamias, coconut and licorice in a bowl. Spoon into prepared pan. Level top with a spatula (see note). Cover and freeze overnight or until firm.

  3. Step 3

    Stand at room temperature for 5 minutes to soften slightly before turning out onto a plate. Top with raspberries. Sprinkle with icing sugar. Cut into slices, using a hot knife. Serve.


Cassata ice-cream cake

    Ingredients

  • Olive oil spray

  • 1 x 17cm bought plain single-square sponge cake (see note)

  • 2 tablespoons Galliano amaretto liqueur

  • 1 x 2L ctn Neapolitan ice-cream

  • 45g (1/4 cup) dried mixed fruit

  • 2 tablespoons coarsely grated dark chocolate

  • Cocoa powder, to dust

    Method

  1. Step 1

    Spray a 6cm-deep, 20 x 10cm (base measurement) loaf pan with olive oil spray to lightly grease. Line the base and 2 long sides with plastic wrap, allowing the sides to overhang.

  2. Step 2

    Use a serrated knife to cut the cake in half horizontally. Halve each piece lengthways to make 4 cake rectangles.Line the base of the prepared pan with 1 cake rectangle. Press down slightly. Use 2 cake rectangles to line the 2 long sides. Halve the remaining cake rectangle crossways and use to line the 2 short sides. Trim excess and use to fill any gaps. Brush the cake with amaretto.

  3. Step 3

    Transfer the strawberry ice-cream to a bowl. Set aside to soften slightly. Spread over the cake base. Smooth the surface. Place in the freezer for 30 minutes or until firm.

  4. Step 4

    Transfer the vanilla ice-cream to a bowl. Set aside to soften slightly. Add the fruit and chocolate, and fold until just combined. Spoon into the prepared pan. Smooth the surface. Place in the freezer for 30 minutes or until firm.

  5. Step 5

    Transfer the chocolate ice-cream to a bowl. Set aside to soften slightly. Spoon into the prepared pan. Smooth the surface. Trim the excess cake. Cover with overhanging plastic wrap. Place in the freezer for 2 hours or overnight, or until firm.

  6. Step 6

    Turn out the cake onto a serving platter and remove the plastic wrap. Dust with cocoa powder. Cut into slices to serve.



Strawberry cheesecake

    Ingredients

  • 150g almond biscotti

  • 50g Arnott's Scotch Finger biscuits

  • 100g butter, melted

  • 250g strawberries, hulled, chopped

  • 100g (1/2 cup) caster sugar

  • 375g cream cheese, at room temperature

  • 1 egg

  • 60ml (1/4 cup) sour cream

  • 100g white chocolate, melted toffee strawberries

  • 155g (3/4 cup) caster sugar

  • 160ml (2/3 cup) water

  • 2 tsp liquid glucose

  • Pink food colouring, to tint

  • 150g small strawberries

    Method

  1. Step 1

    Preheat oven to 150C/130C fan forced. Process biscotti and Scotch Finger biscuits in a food processor until finely crushed. Add the butter. Process until well combined. Use a straight-sided glass to press mixture firmly over base and sides of a 12 x 35cm (base measurement) fluted tart tin with removable base. Place in fridge for 30 minutes to chill.

  2. Step 2

    Meanwhile, combine the strawberry and 1 tbs of the sugar in a saucepan over medium heat. Cook, stirring occasionally, for 5 minutes or until tender. Strain through a fine sieve into a bowl, using the back of a spoon to push pulp through.

  3. Step 3

    Process cream cheese, egg, sour cream and remaining sugar in food processor until smooth. Add chocolate and strawberry puree. Process to combine. Pour over base. Place on a baking tray. Bake for 30 minutes or until just set in centre. Cool cake in oven, with door ajar, for 1 hour. Place in fridge for 2 hours to chill.

  4. Step 4

    Meanwhile, to make toffee strawberries, line baking tray with baking paper. Combine sugar, water and glucose in a saucepan over low heat. Cook, stirring, for 5 minutes until sugar dissolves. Increase heat to high. Bring to boil. Cook, without stirring, until mixture reaches 155°C (hard crack stage) on a sugar thermometer. Remove from heat. Add a little food colouring. Swirl pan to combine (do not stir). Dip the strawberries into toffee. Transfer to lined tray. Dip 2 forks in remaining toffee and pull apart to create spun toffee.

  5. Step 5

    Remove cake from pan. Top with strawberries and spun toffee.