Triple -Layer Chocolate Cake

Ingredients (serves 8)

* 4 eggs
* 100g caster sugar
* 1/2 cup (75g) self-raising flour
* 25g cocoa
* 3 1/2 tbs (75ml) milk
* 1 tbs Kahlua
* 1 tbs honey
*
Filling:
* 5 tbs (100ml) thin cream
* 110g good-quality dark chocolate
* 225g white chocolate
* 600ml thickened cream

Icing:
* 350g good-quality dark chocolate
* 5 tbs (100ml) thickened cream

Method

1. Preheat the oven (not fan-forced) to 170°C. Grease a 23cm springform cake pan and line the base.
2. Place eggs and sugar in the bowl of an electric mixer and beat on high for 5 minutes or until thick and pale. Sift flour and cocoa together, then fold into egg mixture. Spoon into the pan and bake for 30 minutes or until a skewer inserted into centre comes out clean. Remove and cool in pan for 5 minutes, then turn out on a wire rack to cool completely.
3. To make syrup, place milk, Kahlua and honey in a saucepan and heat over low heat until combined. Clean cake pan, lightly grease again, and line with plastic wrap ensuring some overhang. Using a sharp knife, slice cake sideways through the centre to create 2 halves. Place one half in the cake pan and brush with half of the syrup. Set aside both cake halves.
4. To make the filling, divide thin cream between two separate bowls (50ml each). Add dark chocolate to one bowl, and white chocolate to the other. Place each bowl over a pan of gently simmering water and stir until chocolate has melted, making sure the bowl does not touch water. Set aside to cool. Whip thickened cream and carefully add half to each of the chocolate mixtures. Spread half the white chocolate over cake base, followed by all the dark chocolate, and then the remaining white chocolate. Place other cake half on top and brush with remaining syrup. Cover with overhanging plastic wrap and refrigerate overnight.
5. To make the icing, place the dark chocolate and cream in a bowl over a pan of simmering water, making sure the bowl does not touch water. Stir until chocolate has melted, then set aside to cool. Remove the cake from the pan by releasing the sides. Discard the plastic wrap. Place on a serving platter and swirl the chocolate icing over the top.

Banana & Chocolate Cupcakes

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients (serves 16)

* 150g butter, at room temperature
* 155g (3/4 cup, firmly packed) brown sugar
* 1 tsp vanilla extract
* 2 eggs
* 2 ripe bananas, peeled, mashed
* 1 x 200g pkt good-quality dark chocolate, coarsely chopped
* 300g (2 cups) self-raising flour
* 60ml (1/4 cup) milk
* White chocolate curls, to decorate
*
Chocolate frosting
* 1 x 200g pkt good-quality dark chocolate, coarsely chopped
* 125ml (1/2 cup) thickened cream


Method

1. Preheat oven to 180°C. Line sixteen 80ml (1/3-cup) capacity muffin pans with paper cases.
2. Use an electric beater to beat together the butter, sugar and vanilla in a medium bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until just combined. Add the banana and chocolate and stir until well combined. Use a large metal spoon to fold in the flour and milk until well combined. Spoon the mixture evenly among the prepared muffin pans and smooth the surfaces. Bake in oven for 25 minutes or until a skewer inserted into the centres comes out clean. Set aside to cool completely.
3. Meanwhile, to make the chocolate frosting, place the chocolate and cream in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn't touch the water). Use a metal spoon to stir occasionally until the chocolate melts and mixture is smooth. Set aside for 30 minutes to cool slightly. Cover with plastic wrap and place in the fridge for 2 hours or until almost firm. Use an electric beater to beat the chocolate mixture until pale and fluffy.
4. Use a round-bladed knife to spread the cupcakes evenly with frosting. Sprinkle with chocolate curls to serve.

Pink and Silver cupcakes

Preparation Time: 20 - 60 minutes
Cooking Time: 15 minutes

Ingredients (serves 20)

* 125g butter
* 155g (3/4 cup) caster sugar
* 2 eggs
* 225g (1 1/2 cups) self-raising flour
* 125ml (1/2 cup) milk
* 2-3 drops red liquid food colouring
* Silver cachous, to decorate
*
Pink icing
* 300g (2 cups) icing sugar mixture
* 1 tbs water
* 3-4 drops red liquid food colouring

Method

1. Preheat oven to 180°C. Line twenty 80ml (1/3-cup) capacity muffin pans with silver paper cases.
2. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition, until combined. Stir in the flour, milk and red food colouring until just combined.
3. Spoon the mixture evenly among the prepared pans. Bake in preheated oven for 15 minutes or until a skewer inserted into the centres comes out clean. Remove from oven. Turn onto a wire rack and set aside for 30 minutes to cool.
4. To make the pink icing, combine the icing sugar, water and red food colouring in a medium bowl, and stir until a smooth paste forms.
5. Spoon the icing over the cupcakes and sprinkle with cachous. Set aside for 10 minutes to set.

Chocolate fudge sundae

Cooking Time

15 minutes

Ingredients (serves 4)

• 1 x 400g can sweetened condensed skim milk
• 100g good-quality dark cooking chocolate, broken into squares
• 12 scoops light & creamy 97 per cent fat-free vanilla ice-cream (Peters brand)
• 8 chocolate cream wafer biscuits

Method

1. Place the condensed milk and chocolate in a small saucepan over low heat. Cook, stirring with a metal spoon, for 2-3 minutes or until the chocolate melts (see microwave tip). Remove fudge sauce from heat and set aside.

2. Kids' task: Place a scoop of vanilla ice-cream in each serving glass. Drizzle with half the chocolate fudge sauce. Continue layering with the remaining ice-cream and fudge sauce. Serve immediately with the chocolate cream wafers.

Notes

• Microwave tip: Place the condensed milk and chocolate in a heatproof, microwave-safe bowl. Heat, uncovered, on High/800watts/100%, stirring every minute, for 1-2 minutes or until melted and smooth.

• Leftovers: Use the melted chocolate for dipping fresh fruit.

• Use the cream wafers crumbled and mixed through the leftover ice-cream for a crunchy dessert.

Chocolate ganache cake

Ingredients (serves 6)

* 500g good-quality dark chocolate, chopped
* 125g unsalted butter, chopped
* 1/4 cup (55g) caster sugar
* 4 eggs
* 1 tbs plain flour
* Coloured chocolate Easter eggs, to serve (optional)
*
Chocolate ganache
* 200ml pure (thin) cream
* 200g good-quality dark chocolate, chopped


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Method

1. Preheat oven to 200°C. Grease and line the base of a 20cm springform cake pan.
2. Place the chocolate, butter and 1 tablespoon sugar in a bowl set over a saucepan of gently simmering water (don't let the bowl touch the water). Stir until the chocolate has melted and the mixture is well combined, then remove the bowl from the pan and set side to cool slightly.
3. Beat the eggs and remaining sugar in an electric mixer for 10 minutes on medium-high until very thick and pale. Using a metal spoon, gently fold in the flour, then the chocolate mixture, trying to retain as much air as possible.
4. Pour into the prepared pan and bake in the oven for 12 minutes (the cake won't be completely set at this stage).
5. Remove the cake from the oven and run a knife around the edge of the pan. Set aside to cool in the pan, then place in the freezer for 4 hours or until set.
6. Remove the cake from the freezer 1 hour before serving and leave at room temperature to soften.
7. Meanwhile, for the ganache icing, place the cream in a small saucepan over medium heat and bring to just below boiling point. Place the chocolate in a bowl and pour over the hot cream. Stir together until melted and smooth. Allow to cool for 15 minutes before pouring over the cake.
8. Cut the cake into slices and serve with Easter eggs, if desired.

source: Taste.com.au

Chocolatey Mochaccino

Ingredients:

* 1/4 cup hot milk
* 1/4 cup hot strong coffee
* 2 to 3 tablespoons HERSHEY'S Syrup or HERSHEY'S SPECIAL DARK Syrup
* Steamed milk or whipped cream


Directions:

Stir together hot milk, hot coffee and chocolate syrup in large mug or cup. Top with steamed milk or whipped cream. Serve immediately. One serving.

White & dark chocolate tiramisu

Ingredients: (serves 8)

* 100g white chocolate, roughly chopped
* 300ml thickened cream
* 2 eggs
* 1/4 cup (55g) caster sugar
* 500g mascarpone cheese
* 150ml prepared strong espresso coffee, cooled
* 100ml Kahlua (or other coffee liqueur)
* 24 sponge finger biscuits (savoiardi)
* 250g fresh (or frozen thawed) raspberries
* Chocolate sauce (see related recipe) and cocoa powder (optional), to serve

Directions:

1.Place the white chocolate in a heatproof bowl over a pan of simmering water (don't let bowl touch the water). Allow to melt, then stir very gently until smooth. Set melted chocolate aside to cool slightly.

2.Meanwhile, whip the cream to soft peaks, then fold in the cooled chocolate.

3.In a separate bowl, whisk the eggs and 2 tablespoons of the sugar using electric beaters until pale, then whisk in the mascarpone. Carefully fold a quarter of the chocolate cream into the mascarpone mixture, then fold in remaining chocolate. Cover and refrigerate until needed.

4.Combine coffee, Kahlua and remaining 1 tablespoon sugar in a shallow dish.

5.One at a time, briefly dip 8 of the sponge fingers into the coffee mixture and lay in a row on a flat serving platter. Using a palette knife, spread half the mascarpone mixture on top, then scatter with half the raspberries. Top with another 8 dipped sponge fingers, remaining mascarpone and berries, followed by the remaining 8 dipped sponge fingers. Cover loosely and chill for at least 2 hours or overnight.

6.When ready to serve, drizzle tiramisu with the chocolate sauce (see related recipe) and cut into 8 slices. Alternatively, dust the top with some cocoa powder and serve chocolate sauce in a bowl on the side.

Source: Taste.com.au

Easy Peanut Butter Cake

Ingredients:

* 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
* 1 tablespoon shortening(do not use butter, margarine, spread or oil)
* 1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
* PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
* HERSHEY'S Syrup
* Chocolate curls(optional)


Directions:

1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.

2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.

PEANUT BUTTER WHIPPED CREAM FROSTING
1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows
2 cups (1 pt.) cold whipping cream
1/2 teaspoon vanilla extract

Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.

Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING.

Nutritional Information per serving (1/12th recipe): HERSHEY'S Syrup and chocolate curls not included.
Calories: 630, Total Fat: 33g, Saturated Fat: 24g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 440mg, Total Carbohydrates: 69g, Dietary Fiber: =0g, Sugars: 46g, Protein: 13g, Vitamin A: 10%DV*, Vitamin C: 0%DV*, Calcium: 10%DV*, Iron: 4%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet

Source: Herseys.com

More's Sundae

Ingredients:

* 1-3/4 graham crackers
* Marshmallow fluff
* Vanilla ice cream
* HERSHEY'S Syrup
* Miniature marshmallows

Directions:

1. Place 2 graham cracker halves in bottom of chilled bowl. Spoon marshmallow fluff onto each graham cracker half.

2. Scoop ice cream onto marshmallow fluff.

3. Using squeeze bottle, make a lattice of syrup over sundae.

4. Fan the remaining graham cracker pieces in between the ice cream scoops. Sprinkle with marshmallows.

Enjoy!ÜÜ

Source: Herseys.com

Chocolate, caramel & peanut slice

Preparation Time

30 minutes

Cooking Time

40 minutes

Ingredients (serves 16)

• Melted butter, to grease
• 190g (1 1/4 cups) self-raising flour
• 70g (1/3 cup, firmly packed) brown sugar
• 120g butter, melted

• Caramel filling

• 1 x 395g can sweetened condensed milk
• 70g (1/3 cup, firmly packed) brown sugar
• 60g butter

• Chocolate & peanut topping

• 150g (1 cup) unsalted roasted peanuts
• 300g good-quality dark cooking chocolate, chopped
• 80ml (1/3 cup) thickened cream

Method

1. Preheat oven to 180°C. Brush a 13 x 30cm (base measurement) loaf pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing the sides to overhang.
2. To make the biscuit base, combine the flour and sugar in a medium bowl. Add the melted butter and stir until just combined. Spoon mixture into the prepared pan and press firmly over the base. Bake in preheated oven for 20 minutes or until golden. Remove from oven.
3. Meanwhile: to make the caramel filling, combine the condensed milk, sugar and butter in a medium saucepan over low heat. Cook, stirring constantly with a wooden spoon, for 8 minutes or until caramel thickens (do not boil).
4. Pour the hot caramel over the biscuit base. Bake in oven for 15 minutes or until caramel begins to bubble. Remove from oven and set aside for 1 hour to cool slightly.
5. To make the chocolate & peanut topping: sprinkle the caramel evenly with peanuts. Place the chocolate and cream in a medium saucepan over low heat and stir with a metal spoon for 3-4 minutes or until chocolate melts and mixture is smooth. Pour the chocolate mixture evenly over the peanuts and use a round-bladed knife to smooth the surface. Place in the fridge for 1-2 hours to set. Cut into 16 pieces to serve.

Easy Peanut Butter Cake

Ingredients:

* 1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
* 1 tablespoon shortening(do not use butter, margarine, spread or oil)
* 1 package (about 18 oz.) regular white or yellow cake mix (not pudding-in-mix type)
* PEANUT BUTTER WHIPPED CREAM FROSTING(recipe follows)
* HERSHEY'S Syrup
* Chocolate curls(optional)


Directions:

1. Heat oven to 350°F. Grease and wax paper-line two 8-or 9-inch round baking pans.

2. Place peanut butter chips and shortening in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 minutes or until smooth when stirred. Prepare cake mix as directed on package; blend in melted chip mixture. Pour batter into prepared pans.

3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

4. Frost with PEANUT BUTTER WHIPPED CREAM FROSTING. Refrigerate until serving time. Serve with syrup drizzled over top and sides of cake. Garnish with chocolate curls, if desired. Cover; refrigerate leftover cake. 10 to 12 servings.

PEANUT BUTTER WHIPPED CREAM FROSTING:


1-2/3 cups (10-oz. pkg.) REESE'S Peanut Butter Chips
2/3 cup milk
3 cups miniature marshmallows
2 cups (1 pt.) cold whipping cream
1/2 teaspoon vanilla extract

Stir together peanut butter chips, milk and marshmallows in 2-quart saucepan. Heat over low heat, stirring constantly, until chips and marshmallows are melted and mixture is smooth; cool to lukewarm. Beat whipping cream in small bowl with electric mixer until stiff; fold in vanilla and cooled peanut butter chip mixture. About 4 cups frosting.

Variation: Cake may be baked in greased and flour 13x9x2-inch baking pan. Bake 30 to 35 minutes or until wooden pick inserted in center of cake comes out clean. Cool completely in pan on wire rack. Frost with 1/2 recipe PEANUT BUTTER WHIPPED CREAM FROSTING.

Nutritional Information per serving (1/12th recipe): HERSHEY'S Syrup and chocolate curls not included.
Calories: 630, Total Fat: 33g, Saturated Fat: 24g, Trans Fat: 1g, Cholesterol: 55mg, Sodium: 440mg, Total Carbohydrates: 69g, Dietary Fiber: =0g, Sugars: 46g, Protein: 13g, Vitamin A: 10%DV*, Vitamin C: 0%DV*, Calcium: 10%DV*, Iron: 4%DV*
*DV = % Daily Values are calculated based on a 2000 calorie diet


Source: Herseys.com