Chewy Chocolate Chunk Slice

Ingredients:
1 cup of self-raising flour
1/2 cup dessicated coconut
1/2 cup brown sugar
2 tbsp cocoa powder
125g butter, melted
400g tin of condensed milk
100g dark chocolate
100g white chocolate
1/2 cup chopped nuts

Method:
1. Preheat the oven to 180°C. Grease and line with baking paper a 9" square cake tin
2. Combine flour, coconut, brown sugar, cocoa powder, melted butter and condensed milk and mix well.
3. Spread this mixture into the pan
4. Roughly chop the chocolate and press into the base. Sprinkle the nuts over the base.
5. Bake for about 25 -30 minutes (the slice will be firm on the top and very soft in the middle)
6. Remove from the oven and let it cool completely in the pan

Soya Milk 豆漿

材料：（600ml）
黃豆1杯（用黑豆即成黑豆漿）
砂糖 80g（份量隨自己喜好甜度）
清水5杯

做法：
1. 以清水浸泡黃豆6小时
2. 黃豆膨脹後連同清水一起打碎
3. 将已打碎的豆浆隔渣
4. 搾出的生豆漿在鍋中以小火慢煮，一定要不停的攪拌否則鍋底會燒焦。
5. 豆漿沸騰後即可熄火
6. 煮好後的豆漿以紗布過濾，再以個人喜好加糖

Kahlua Cheesecake

Graham crust:
1-1/2 cups graham cracker crumbs
2-1/2 tbsp. sugar
4 to 5 tbsp. melted butter

1. Preheat the oven to 325F/160C.
2. Grease the bottom and sides of a 9-inch springform pan.
3. In a bowl, combine the graham cracker crumbs, sugar and 4 tbsp butter. Mix. If the crumbs seem dry, add the last tablespoon of butter.
4. Press onto the bottom of the springform pan evenly
5. Bake for 8-10 minutes till firm and golden.
6. Remove from the oven and let cool completely.

Cheesecake:
3 (8 oz) cream cheese
1 cup sugar
2 tsp. vanilla extract
1/2 cup Kahlua
1/3 cup flour
3 large eggs

1. Beat the cream cheese for a minute or two until it's smooth.
2. Add the sugar and beat at medium speed until smooth, about 2 or 3 minutes.
3. Add the vanilla, kahlua and flour and beat until blended
4. Add the eggs, one at a time, scraping the sides of the bowl after each addition.


Assembling the cheesecake:
1. Preheat the oven to 350F/176C.
2. Pour the cheesecake filling over the cooled crust
3. Bake for 40-45 minutes till filling appears set, but still a tiny bit wobbly in the middle.
4. Remove the cheesecake from the oven, cool completely, and place in the refrigerator to chill overnight.

Triple Choc Brownies

Ingredients:
185g unsalted butter
185g dark chocolate, chopped
3 eggs
250g sugar
1 tsp vanilla extract
94g all purpose flour
45g cocoa powder
pinch of salt
116g roughly chopped white chocolate
116g roughly chopped milk chocolate

Method:
1. Preheat the oven to 180ºC/350ºF;
2. Line a square 8" baking pan with foil.
3. Melt butter and dark chocolate and stir until just smooth. Remove from heat and allow to cool.
4. Beat the eggs, sugar and vanilla until light and creamy.
5. Fold through the chocolate and butter mixture.
6. Sift the flour, cocoa and salt over the mixture and mix to combine.
7. Add the white and milk chocolate chunks, mix well then pour into the prepared pan.
8. Bake for 35-40 minutes or until just set.
9. Allow to cool, unmold and cut into squares.

Cafe Grande Cake

Ingredients:
3 cups all-purpose flour
1 1/2 tsp baking soda
3/4 teaspoon salt
12oz bittersweet chocolate, chopped
12oz unsalted butter
1/2 cup kahlua
1/2 cup grand marnier
1 1/3 cups strong brewed coffee
2 1/4 cups granulated sugar
3 large eggs, beaten lightly
1 1/2 tsp vanilla

vanilla sugar for dusting

Method:
1. Preheat oven to 150°C.
2. Grease a 12-cup bundt pan (or few individual cake pans) and dust with cocoa powder, knocking out excess.
3. In a bowl whisk together flour, baking soda, and salt.
4. Melt chocolate and butter, stirring until smooth.
5. Remove chocolate from heat and stir in liquers, coffee, and granulated sugar.
6. Beat in flour, 1/2 cup at a time, scraping down side, and beat in eggs and vanilla until batter is combined well.
7. Pour batter into prepared pan.
8. Bake cake in middle of oven until a tester comes out clean, about 1 hour and 50 minutes.
9. Let cake cool completely in pan on a rack and turn it out onto rack.
10. Dust cake with vanilla sugar and serve.

** Cake may be made 3 days in advance and kept wrapped well and chilled.

Chocolate & PB Oat Slice

Rich, nutty, & reasonably healthy with the abundance of oats... Especially great for peanut butter lovers...

Ingredients:
2.25oz chocolate cookie crumbs
6tbsp old-fashioned oats
5tbsp confectioners' sugar
small pinch of salt
1.25oz butter
4tbsp/80g chunky peanut butter
3tbsp/60g creamy peanut butter
1tbsp. creamy peanut butter/white chocolate, or both

2.5oz dark chocolate, melted
1tbsp cream
1oz butter

Method::
1. Grease & line with parchment a 9*3" baking pan.
2. Combine crumbs, oats, sugar, and salt in a large bowl.
3. Melt & combine butter, chunky peanut butter and 3tbsp smooth peanut butter.
4. Add peanut butter mixture to crumbs mixture, mix well.
5. Transfer to baking pan, and firmly press mixture into an even layer.
6. Refrigerate till set (around 30mins; alternatively put in freezer for 5mins).
7. Combine chocolate, cream & butter, and pour over chilled mixture
8. Spread into a thin layer that covers the entire surface.
9. Refrigerate until hardened (around 5-10 minutes).
10. Heat remaining 1tbsp smooth peanut butter until runny, & drizzle over chilled chocolate.
11. Refrigerate until hardened.
12. Slice & let bars stand at room temperature for 5 minutes before serving.

**Sliced bars can be refrigerated for up to 1 week / frozen for up to 1 month

Brownie Mosaic Cheesecake

Brownies
2.67oz unsweetened chocolate
4oz butter
2/3 + 1/2cups sugar
2 eggs
1/4tsp salt
2/3cup flour

1. Preheat oven to 180°C.
2. Line 8" square baking pan with foil.
3. Melt chocolate and butter
4. Blend in eggs.
5. Add flour and salt; mix well.
6. Spread into prepared pan & bake for 30mins or until toothpick inserted comes out with fudgy crumbs.
7. Cool in pan, then cut them into 1/2" squares
** Easier to cut once they’ve been refrigerated

Crumb Crust
5oz chocolate cookie crumbs
2.5oz butter, melted
1/3 cup sugar
1/8 tsp salt

1. Stir together ingredients and press onto bottom and sides of a 9" springform pan.
2. Chill.
**Crust can be doubled

Cheesecake
3 (8 oz) packages cream cheese
4 eggs
1 tsp vanilla
1 cup sugar
1tbsp flour

1. Preheat oven to 350°C
2. Beat cream cheese until fluffy and add eggs, 1 at a time
3. Add vanilla and sugar, beating on low speed until everything well-incorporated
4. Fold in brownie cubes and pour mixture into prepared crust.
5. Bake for 45 minutes, or till cake set with center is still slightly wobbly when pan is gently shaken.
6. Cool & top with following glaze.

Ganache Glaze
2oz bittersweet chocolate
1.33oz butter
2tbsp + 2tsp heavy cream
1/2tsp vanilla extract
2/3 tbsp icing sugar

1. Scald butter and cream
2. Add chocolate and blend until completely smooth
3. Add the extract and sugar and mix until smooth.
4. Spread over cheesecake while ganache is still warm.
5. Chill until ready to serve.