Hot Chocolate Souffle

Serves: 4

Ingredients:

2 ounces (60 g) butter
1/2 cup all-purpose (plain) flour
2 tablespoons cocoa powder
1/2 pint (300 ml) milk
1 tablespoon vanilla essence
4 eggs, separated
1/3 cup caster sugar

Convection Microwave Method:

1. Melt butter in bowl for 30 seconds on HIGH. Beat in flour and cocoa powder.
2. Add milk to mixture, stirring well.
3. Cook for 4 minutes on HIGH, stirring twice. Add vanilla. Allow mixture to cool slightly.
4. Beat in yolks one at a time.
5. Preheat oven to 400 degrees F (200 degrees C).
6. Beat egg whites until soft peaks form. Gradually add caster sugar until peaks are stiff.
7. Gently fold beaten egg whites into the chocolate sauce.
8. Pour mixture into greased and sugared 6-cup souffle dish.
9. Bake for 20-22 minutes on CONVECTION. Dust with icing sugar. Serve hot with whipped cream.

Date Chocolate Torte

Serves: 6-8

Ingredients:

8 ounces (250 g) dates
8 ounces (250 g) almonds
8 ounces (250 g) dark chocolate
6 egg whites
1/2 cup caster sugar

Microwave Method:

1. Place dates in food processor and finely chop. Remove and place in a bowl.
2. Process almonds and chocolate into chunky pieces.
3. Beat egg whites until stiff; gradually add caster sugar.
4. Fold through almonds, chocolate and dates.
5. Pour into a lightly greased 10 inch (25 cm) pie plate. Cook for 10-12 minutes on MEDIUM/HIGH.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Place dates in food processor and finely chop. Remove and place in a bowl.
3. Process almonds and chocolate into chunky pieces.
4. Beat egg whites until stiff; gradually add caster sugar.
5. Fold through almonds, chocolate and dates.
6. Pour into lightly greased 10 inch (26 cm) pie dish. Cook on Low Rack for 13-15 minutes on LOW MIX/BAKE.

Chocolate Cake

Ingredients:

6 ounces (175 g) Nestle Milk Choc Melts
3 1/2 ounces (100 g) butter
1/2 cup sour cream
1 1/4 cups warm water
1 egg, lightly beaten
2 1/2 cups self-rising (raising) flour, sifted
1 cup brown sugar
1/2 teaspoon baking powder

Microwave Method:

1. Place chocolate and butter in a large bowl. Melt for 2-3 minutes on HIGH, stirring during cooking.
2. Add sour cream and water. Cook a further 1 minute on HIGH. Mix well.
3. Stir in egg, flour, sugar and baking powder.
4. Mix well, pour into a greased 9 inch (23 cm) ring dish.
5. Cook for 8-10 minutes on HIGH. Allow to stand 10 minutes before turning out.

Chocolate Fudge Cake

Makes: 1 cake

Ingredients:

8 ounces (250 g) butter
3/4 cup caster sugar
2 eggs
1 teaspoon vanilla essence
1/2 pint (300 ml) sour cream
6 1/2 ounces (200 g) chocolate, melted
1 1/2 cups all-purpose (plain) flour
1/2 cup self-rising (raising) flour
1 teaspoon bicarbonate of soda

Convection Microwave Method:

1. Preheat oven to 325 degrees F (160 degrees C).
2. Cream butter and caster sugar until light and fluffy. Beat in eggs one at a time.
3. Beat in vanilla and sour cream. Stir in chocolate.
4. Fold through sifted flours and bicarbonate of soda.
5. Pour into a lightly greased 9 inch (24 cm) ring pan.
6. Place on Low Rack. Bake for 25-30 minutes on LOW MIX/BAKE.

Chocolate Bavarois

Serves: 4

Ingredients:

1 1/2 cups milk
3 egg yolks
1/2 cup caster sugar
3 teaspoons gelatin
1/4 cup water
1/2 pint (300 ml) thickened cream
2 ounces (60 g) dark chocolate, chopped
2 tablespoons Tia Maria
2 teaspoons vanilla essence
Strawberry Coulis:
8 ounces/250 g/1 punnet strawberries
Icing sugar to taste

Microwave Method:

1. Heat milk for 2 minutes on HIGH.
2. Cream egg and sugar until light in color.
3. Add hot milk to egg mixture while whisking gently. Cook for 3-4 minutes on medium, stirring occasionally.
4. Mix gelatin and water together. Heat for 20-30 seconds on HIGH. Pour into custard mixture while whisking gently. Refrigerate for half an hour.
5. Whip cream and fold into custard.
6. Melt chocolate with Tia Maria and vanilla essence for 1 minute on HIGH. Swirl through custard mixture. Pour into lightly oiled molds. Refrigerate until set. Turn out onto serving plates. Serve with coulis.


Strawberry Coulis:

1. Puree fruit in blender or food processor, add icing sugar to taste.

Chocolate Truffles

Makes: 24

Ingredients:

6.5 ounces (200 g) Nestle choc melts
1 ounce (30 g) butter
1/4 cup cream
1/4 icing sugar
1 packet glace cherries, finely chopped
1 ounce (30 g) chopped nuts
Coconut for coating
3.5 ounces (100 g) chocolate, extra

Microwave Method:

1. Place chocolate and butter in a bowl. Heat for 2 minutes on HIGH.
2. Add cream, stir until well combined.
3. Heat a further 1 minute on HIGH.
4. Stir in sugar, cherries and nuts. Chill for 1 hour.
5. Roll into balls and coat with coconut or chopped nuts. Coat in extra chocolate.
6. Refrigerate until ready to serve.

Chocolate Pecan Pie

Serves: 6-8

Ingredients:

Base:
4 ounces (125 g) butter, melted
1 packet butter cake mix
1/2 cup coconut
1 egg
Filling:
3 eggs
1/2 cup raw sugar
3 tablespoons all-purpose (plain) flour
1/4 pint (150 ml) evaporated milk
Vanilla essence
1/2 cup corn syrup
3 1/2 ounces (100 g) dark chocolate, melted
6 1/2 ounces (200 g) pecan halves

Microwave Method:

1. Toast pecans for 4-5 minutes on HIGH. Cool.
2. Mix butter, cake mix, coconut and egg together. Press into the base and sides of a 9 inch (23 cm) pie plate.
3. Cook for 3-5 minutes on HIGH.
4. Mix all filling ingredients together. Pour filling over pastry base.
5. Cook for 12-15 minutes on MEDIUM.
6. Serve warm with cream or ice-cream.

Convection Microwave Method:

1. Preheat oven to 350 degrees F (180 degrees C).
2. Mix butter, cake mix, coconut and egg together. Press into the base and sides of a 9 inch (23 cm) springform tin.
3. Mix all filling ingredients together. Pour filling over pastry base.
4. Place on Low Rack and cook for 35-38 minutes on LOW MIX/BAKE.
5. Serve warm with cream or ice-cream.