3/4 cup unsalted butter softened, plus extra for greasing
55g semisweet chocolate
2 tbsp milk
1 1/2 cups all-purpose flour
1 tbsp baking powder
generous 3/4 cup dark brown sugar
3 eggs, beaten
1 tsp vanilla extract
grated semisweet chocolate, to decorate
100g semisweet chocolate
4tbsp unsalted butter, softened
1 1/2 cups confectioners’ sugar
1 tsp vanilla extract
1 tbsp milk
Preheat the oven to 180 C Grease and line a 9-inch/23cm round cake pan
Put the chocolate and milk into a small pan and heat gently until melted, without boiling.
Remove from the heat.
Sift the flour and baking powder into a large bowl and add the butter, brown sugar, eggs and vanilla extract. Beat well until smooth, then stir in the melted chocolate mixture, mixing evenly.
^ NOTE: I was in a hurry while making this so there are A LOT of flour clumps in the mixture, as you can see. PLEASE don’t do what I did and make sure you mix very very well with an electric beater.
Spoon the mixture into the prepared pan and smooth the top level. Bake in the preheated oven for 50-60 minutes, or until firm to the touch and just beginning to shrink away from the sides of the pan. Let cool in the pan for 10 minutes, then turn out and finish cooling on a wire rack. When cold, carefully slice the cake horizontally into 2 layers.
To make the frosting, melt the chocolate with the butter in a small pan over low heat.
Remove from the heat and stir in the confectioner’s sugar, vanilla and milk.
Beat well until smooth.
Sandwich the cake layers together with half the frosting, then spread the remainder on top of the cake, swirling with a spatula.
6 (700g) chicken breast schnitzels (uncrumbed), halved crossways
1 medium brown onion, chopped
2 garlic cloves, crushed
340g jar fire-roasted pepper strips, drained
230g tub diced antipasto chargrilled eggplant, drained (see note)
1 1/2 cups tomato pasta sauce
1/3 cup Fountain Spicy Red sauce
1/4 cup fresh basil leaves, torn
100g mozzarella cheese, thinly sliced
1/3 cup fresh breadcrumbs
Basil leaves, to serve
Preheat oven to 220°C/200°C fan-forced. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Cook chicken, in 2 batches, for 2 to 3 minutes each side or until browned and cooked through. Transfer to a plate.
Heat remaining oil in pan. Add onion and garlic. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add peppers and eggplant. Cook, stirring, for 1 minute. Add pasta sauce and Spicy Red sauce. Bring to the boil. Stir in basil. Season with salt and pepper.
Place half the chicken in a 10 cup-capacity ovenproof dish. Pour over half the sauce mixture. Top with remaining chicken and sauce mixture. Top with cheese. Sprinkle with breadcrumbs.
Bake for 10 to 15 minutes or until top is golden. Serve topped with basil.
*For this I cheated and used a brownie mix since i found a special edition brownie mix! Its Betty Crocker’s peanut butter premium brownie mix with hershey’s (Hershey’s cocoa and Reese’s peanut butter flavoured chips in the mix) (:
If you do decide to be lazy and cheat be sure to follow the instructions on the box. After you have completed making the brownie according to the mix, then follow the steps of the actual Rocky Road Brownie recipe.
Rocky Road Brownie Recipe:
115g (3/4 cup) plain flour
200g milk chocolate, coarsely chopped
150g butter, chopped
270g (1 1/4 cups) caster sugar
35g (1/3 cup) cocoa powder
80g mini marshmallows
120g (3/4 cup) unsalted peanuts
50g (2/3 cup) shredded coconut
200g dark chocolate, coarsely chopped
Preheat oven to 180°C. Make sure to grease the pan with butter.
Place the milk chocolate and butter in a heatproof bowl over a saucepan half-filled with simmering water (make sure the bowl doesn’t touch the water). Stir until the chocolate melts and the mixture is smooth.
Combine the sugar, flour and cocoa powder in a bowl. Add the chocolate mixture and eggs and stir until just combined. Pour into the prepared pan. Bake in oven for 1 hour or until crumbs cling to a skewer inserted into the centre.
Meanwhile, to make the topping, combine the marshmallows, peanuts and coconut in a bowl. Place the dark chocolate 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 until the chocolate melts and is smooth.
Add the dark chocolate to the marshmallow mixture and stir until well combined. Press firmly over the brownie. Place in the fridge for 1 hour or until firm. Cut into slices to serve.
*you can also place the marshmallows underneath the chocolate frosting :)
(I didn’t put any coconut shavings for this but added Wilton’s Valentine sprinkles)
2 (20 ounce) cans pitted sour cherries (DOES NOT NECESSARILY HAVE TO BE FROM CAN —> can be frozen cherries, and you don’t need as many as 20 ounces either, unless you want them)
1 cup white sugar
1/4 cup cornstarch
1 teaspoon vanilla extract
200ml heavy whipping cream
1 tablespoon sugar
^ some ingredients are missing, sorry - make sure to check the ingredients list above to confirm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch, round, cake pans; cover bottoms with waxed paper.
In a large bowl, combine flour, 2 cups sugar, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and 1 tablespoon vanilla; beat until well blended. Pour batter into prepared pans.
Bake for 35 minutes, or until wooden toothpick inserted in centers comes out clean. Cool layers in pans on wire racks 10 minutes. Loosen edges, and remove to racks to cool completely.
Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, 1 cup sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring constantly. Stir in 1 teaspoon vanilla. Cool before using.
Combine whipping cream and confectioner’s sugar in a chilled medium bowl. Beat with an electric mixer at high speed until stiff peaks form.
With long serrated knife, split each cake layer horizontally in half. Tear one split layer into crumbs; set aside. Reserve 1 1/2 cups Frosting for decorating cake; set aside. Gently brush loose crumbs off top and side of each cake layer with pasty brush or hands. To assemble, place one cake layer on cake plate. Spread with 1 cup frosting; top with 3/4 cup cherry topping. Top with second cake layer; repeat layers of frosting and cherry topping. Top with third cake layer. Frost side of cake. Pat reserved crumbs onto frosting on side of cake. Spoon reserved frosting into pastry bag fitted with star decorator tip. Pipe around top and bottom edges of cake. Spoon remaining cherry topping onto top of cake.
As always, the first step of baking is greasing the pan with butter. While the original recipe calls for a round-bottom pan, a bunt-cake pan (as shown in the picture) works fine as well. It might actually be better to use such a pan, because when you drop the cherries into the batter they will sink to the bottom, which means they will be at the top of the cake when you flip the pan after the cake is baked.
Helpful tip - adding a small amount of flour onto the buttered pan before pouring the batter in prevents the batter from sticking to the pan when you take it out.
Add dry ingredients - combine flour, 2 cups sugar, cocoa, baking powder, baking soda and salt
Add eggs, milk, oil, and 1 tablespoon of vanilla
Should look like this by the end
Pour batter into pan
Cut the cherries into smaller bits (to your liking)
but save the juice for later
Place cherries on top of the batter
Push the cherries down slightly to help them sink deeper into the batter (they will eventually reach the bottom while the cake bakes)
Bake in a preheated oven of 175 degrees for 45 minutes (while the recipe calls for 35, I found that it wasn’t enough time for the batter to be cooked all the way)
Whipped cream & Garnish
Pour 200ml of heavy whipped cream into a large bowl, along with a tablespoon of sugar
Whip until heavy.
Add a small spoonful of sugar into the saved cherry juice ^ use the picture as a guide
Add a large spoonful of cornstarch (片栗粉) (while the recipe calls for 1/4 cup, there was significantly less cherry juice in my case for the ratio to work out)
Stir the mixture well —> place in microwave for about 30 seconds to make it heavier
Take out the cake from the oven and leave it to cool.
Centers - 2 ounces (~56g) chocolate - ¼ cup heavy cream Cakes - 4 ounces (~120g) chocolate - ½ cup (1 stick) unsalted butter, cut into pieces - 2 large whole eggs - 2 large egg yolks - ⅓ cup granulated white sugar - ½ teaspoon pure vanilla extract - ¼ cup cake flour - Raspberries and whipped cream, for garnish
To make the centers, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 2 ounces of chocolate with the cream. Whisk gently to blend.
Refrigerate for about 2 hours, or until firm. With your hands, form into six balls; refrigerate until needed.
Preheat the oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray.
To make the cakes, in the top of a double boiler or in a heatproof bowl over barely simmering water, melt the 4 ounces of chocolate and the butter, stirring occasionally until smooth.
In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light. Fold the melted chocolate mixture and flour into the egg mixture just until combined. Spoon the cake batter into the ramekins. Place a chocolate ball in the middle of each ramekin.
Bake for about 15 minutes, or until the cake is firm to the touch. Remove from the oven and let sit for about 5 minutes. Run a small, sharp knife around the inside of each ramekin, place an upside-down plate on top, invert, and remove the ramekin. Garnish with raspberries and a dollop of whipped cream.
While the instructions on the recipe calls for melting the chocolate and whip cream over a stove, it is easier to add the cream to the chocolate before placing them both in the microwave for about a minute - remember to keep a close watch on the chocolate and stop the microwave 30-40 seconds in to stir them together. Any longer than a minute and the chocolate will harden.
After some good stirring, the chocolate and cream mixture should look like this.
Make small balls out of the chocolate mixture and place in the fridge to cool and harden
While you preheat the oven (190 degrees), remember to butter the pan you are using or spray them with cooking spray - otherwise the batter will stick to the pan.
Combine the butter and chocolate and once again, as an alternative to using the stove, use the microwave to melt them both.
Place in the microwave once again for about a minute, and once again, make sure to keep a close watch on it - stir them together 30 seconds in.
Should begin to look like this
Onto the next instruction - In a large bowl, with an electric mixer, whisk the whole eggs, egg yolks, sugar, and vanilla on high speed for about 5 minutes, or until thick and light.
Place the hardened chocolate balls in the center of the batter
Preheat oven to 170°C. Grease a 20cm (base) round cake pan lightly with oil, and line with non-stick baking paper. Peel and grate the carrots, and set aside. Sift the flours, bicarbonate of soda and cinnamon into a large bowl.
Put the brown sugar, oil, golden syrup, eggs and vanilla in a separate bowl. Use a balloon whisk to mix until combined.
Pour the oil mixture into the dry ingredients. Use a wooden spoon to stir gently until just combined. Stir in the grated carrot.
Pour the mixture into the pan and bake for 1 hour. Set aside for 5 minutes, before turning out onto a wire rack to cool completely.
To make the icing, place the cream cheese, icing sugar and vanilla in a bowl. Use a wooden spoon to mix until well combined.
Spread the icing over the cake.
trust me it gets better……..
wait for it……
May look like rice here but once you eat it, it doesn’t matter anymore.