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Cakes, Desserts and Slices
C
HOCOLATE
B
ROWNIES
Makes: 1 x 20 cm square slice pan
Ingredients:
125 g
butter
200 g
chocolate
1 cup
caster sugar
1 teaspoon
vanilla essence
3
eggs
1 cup
plain fl our
Method:
Grease and line 20 cm square pyrex dish. Melt butter
and chocolate in 2-litre dish on P7 for 2 minutes. Stir
in sugar, vanilla essence, eggs and fl our. Spread
into prepared dish. Cook on P7 for 5 to 6 minutes.
Refrigerate until cold. Cut into squares.
C
HOCOLATE
P
EANUT
B
UTTER
S
QUARES
Makes: one 30 x 20 cm Dish
Ingredients:
60 g butter
1
⁄
2
cup
brown sugar
1
1
⁄
2
cups
icing sugar
1 cup
peanut butter
1 cup
crushed nuts
Topping:
200 g
dark chocolate
20 g
butter
Method:
Foil line and grease a 30 x 20 cm pan. Set aside.
Place butter in a 2 litre dish. Soften on P5 for 10 to
20 seconds. Add brown sugar, icing sugar, peanut
butter and crushed nuts. Mix until combined. Press
into the base of the prepared pan.
To prepare topping:
Place chocolate and butter into a small bowl. Cook on
P7 for 1 to 2 minutes. Stir halfway through cooking.
Spread over top of prepared base. Refrigerate until
cold and cut into squares.
C
HOCOLATE
F
UDGE
Makes: 1 x 20 cm square slice
Ingredients:
300 g
chocolate pieces
1 (400 g)
can condensed milk
1 cup
chopped peanuts
Method:
Grease 20 cm square dish. Set aside. Place
chocolate and condensed milk in a 1-litre jug. Cook
on P7 for 2 minutes. Stir. Cook on P5 for 2 minutes.
Add nuts and place in prepared dish. Refrigerate and
cut into squares when cold.
R
OCKY
R
OAD
Makes: 1 x 20 cm square slice
Ingredients:
250 g
dark or milk chocolate
40 g
butter
250 g
packet marshmallows, halved
1 cup
unsalted peanuts
1
1
⁄
2
cups
fl aked coconut
100 g
turkish delight, chopped
Method:
Melt chocolate and butter in a large bowl on P6 for 2
to 3 minutes. Add remaining ingredients and mix well.
Pour into a greased 20 cm square pan. Refrigerate
until set. Cut or break into pieces to serve.
M
OCHA
F
UDGE
Makes: 64 x 2.5 cm square pieces
Ingredients:
395 g
can sweetened condensed milk
300 g
dark chocolate melts
1 teaspoon
vanilla extract
1 teaspoon
instant coffee powder
64
chocolate coated coffee beans
Method:
Grease a square (20 cm) cake pan, set aside.
Place condensed milk and chocolate in a 1.5-litre
microwave safe and heatproof bowl. Cook on P7 for
2 minutes. Stir in vanilla and coffee. Mix until well
combined. Cook on P5 for 2 minutes. Stir and pour
into prepared pan. Arrange coffee beans evenly over
the fudge. Chill for 2 hours or until set. Cut into 2.5
cm squares to serve.
Tip:
Chocolate coated coffee beans are available from
specialty coffee shops.
O
RANGE
T
RUFFLES
Ingredients:
200 g
dark chocolate bits
30 g
butter
1
⁄
4
cup
evaporated milk
1
⁄
3
cup
icing sugar, sifted
1
⁄
4
cup
chopped nuts
1 tablespoon
orange liqueur
1
⁄
2
cup
drinking chocolate powder
Method:
Place chocolate bits and butter in a 1-litre dish. Cook
on P7 for 1 to 2 minutes, stirring halfway through
cooking. Add evaporated milk, stir until combined.
Stir in icing sugar, nuts and orange liqueur.
Refrigerate covered for 1 hour. Roll tablespoons
mixture into small balls. Toss in drinking chocolate
powder. Refrigerate until serving.
F00039Y40QP_CB.indd 66
F00039Y40QP_CB.indd 66
2011-6-29 15:38:15
2011-6-29 15:38:15
