My Recipe Collection

I got this recipe from my Reg, Nicky. It was yummy and the recipe looks simple enough. So being brave as I was,I decided to make not one, but 2 batches of this for our house warming party. Needless to say, I was cursing myself at 1am in the morning LOL. My husband said I should have stick with the chiffon cakes instead.

The recipe was simple enough but, I started making this at around 10pm after I had skewered 5kgs worth of kebab on my own! So by then I was over doing all this fiddly stuff. I have to keep putting the mixture in the freezer to harden it a bit, otherwise it was fairly difficult to shape it into nicely rounded balls. I can't imagine how Nicky made this truffles with her kids!

It was worth the effort though because the finished products were yumm ! Will defo make it again but I will buy a mellon baller and use it to shape the mixture.


225g cream cheese, softened
3 cups sugar
3 cups semisweet chocolate chips, melted
1 1/2 teaspoons vanilla

In a large bowl, beat cream cheese until smooth. Gradually beat in the sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour/freeze for 10mins. Shape into 1 inch balls. Roll the balls in ground almonds/cocoa powder/hundreds and thousands/coat with melted chocs etc etc

variations:

use white chocs instead of milk/dark
substitute vanilla for orange/strawberry/whatever flavour you like

Today is my DD's 1st birthday. We bought her a small chocolate mud cake from the cake kitchen and the cake was just PERFECT!!. There is a slice left in the fridge and I am trying to resist myself from polishing it off. MUch better than the cheesecake shop's mud cake IMO.

So I was browsing around, looking for a good recipe to try.

What I like about the cake kitchen's chocolate mud cake are :


It is a rich chocolatey cake
The cake is moist and just melt in your mouth
It is not too sweet, just nice
It is dense and not spongey


I found a few recipes on TNN. Will try and give it a go sometimes.


Annabel Langbein's One Step Chocolate Cake


Ingredients:

2 cups sugar
2 large eggs
1 cup milk or unsweetened yoghurt
¾ cup premium quality cocoa powder
200g (7oz) butter, softened
2 tsp baking soda
1 ½ tsp vanilla extract
¼ tsp salt
3 cups self-raising flour
1 cup boiling hot coffee

Optional ganache topping:

250g (8oz) chocolate
1 cup cream

Method:

Heat oven to 160 degrees C (375 F) and line a 30cm (12 inch) round tin with baking paper.

Place all ingredients in the bowl of a food processor and blitz until combined (or place ingredients in a mixing bowl and beat with an electric beater).

Pour mixture into prepared tin and smooth the top.

Bake for 1 hour or until a skewer inserted into the centre comes out clean. Cool in tin.

Place in a sealed container or freeze if not using at once.

To make ganache, melt chocolate and cream over low heat in a pot or microwave for 1½-2 minutes, stirring every 30 seconds until chocolate is fully melted and mixture is creamy. Either drizzle from a spoon over cake or cool ganache until it is firm enough to spread and cover cake

Chocolate cake (make a huge cake -suitable for birthday cake, can be halved)

2 cups sugar
2 eggs
1 cup yoghurt
3/4 cup cocoa
200g butter '
2 tsp baking soda
1/2 tsp vanilla
1/4 tsp salt
3 cups self raising flour
1 cup coffee (1tsp instant in water)


Mix the dry ingredients in a bowl, then melt the butter, add eggs and yoghurt then mix all together. Bake @ 160 for 1 hour


Crazy Chocolate Cake (Dairy and egg free -apparently moist and yummy)

2C flour
1.5 C sugar
1C cocoa
1/4 t salt
1t b.powder
1t b.soda


Mix dry ingred together then add:

1/2c white vinegar
1/2 c oil
2 c coldwater
1.5t vanilla essence

It is a runny mixture!
40min at 180 Eggless and dairy free.


CHOCOLATE MUD CAKE (vegan)

125g (4 ounces) soft margarine
1 cup castor sugar (or you can use a sugar alternative if preferred)
1 teaspoon (5ml) vanilla essence
1/2 cup cocoa
1/2 cup hot water
2 teaspoons (10ml) fresh lemon juice
1 cup soya milk
1 3/4 cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda

1. Cream margarine, sugar and vanilla until light and fluffy. Blend the cocoa in the hot water and gradually add to the marg/sugar mixture.
2. add the lemon juice to the milk to sour it.
3. Sift the flour, baking powder, bicarbonate of soda and add it to the creamed mixture alternately with the soured milk. Mix thoroughly.
4. spoon the cake mixture into greased and floured 8" cake pan and bake in a moderate oven (180 deg. C) for 30-40 minutes or until the top springs back when lightly pressed.