Desserts

Original recipe Ingredients 85 grams unsweetened chocolate, roughly chopped 1/2 cup (115 grams) unsalted butter, plus extra for pan 1 1/3 cups (265 grams) granulated sugar 2 large eggs 1 teaspoon (5 ml) vanilla extract 1/2 teaspoon flaky sea salt or 1/4 teaspoon table salt 2/3 cup (85 grams) all-purpose flour Directions Heat oven to 175°C. Line an 8×8-inch square baking pan with parchment, extending it up two sides, or foil. Butter the parchment or foil or spray it with a nonstick cooking spray. In a medium heatproof bowl over gently simmering water, melt chocolate and butter together until only a couple unmelted bits remain. Off the heat, stir until smooth and fully melted. You can also do this in the microwave in 30-second bursts, stirring between each. Whisk in sugar, then eggs, one at a time, then vanilla and salt. Stir in flour with a spoon or flexible spatula and scrape batter into prepared pan, spread until even. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out batter-free. Let cool and cut into desired size. Let cool in the fridge.

Original recipe Ingredients 1/4 cup (30 grams) all purpose flour 1/4 cup (50 grams) granulated sugar 2 tablespoons (12 grams) unsweetened cocoa powder (I used Hershey’s) 1/2 teaspoon baking powder Pinch of salt 3 tablespoons (43 grams) unsalted butter, melted 3 tablespoons (45ml) whole milk 1 smallish egg, (weighing around 43 grams out of the shell) 1/4 teaspoon vanilla extract (or 1/2 teaspoon if using imitation vanilla flavoring) A couple of pieces of chocolate of your choice (I use dark chocolate, but anything from chocolate truffles to Nutella are great additions) 1 tablespoon (15ml) water Directions In a 2-cup capacity microwave-safe mug or bowl, whisk together with a fork, the flour, sugar, cocoa powder, baking powder and salt until well combined. Add in the melted butter, milk, egg and vanilla. Whisk well to combine, making sure to mix in the flour mixture in the bottom. Place the chocolate pieces in the center of the mug. Do not push down; it will sink as it bakes. Drizzle the tablespoon of water right on top of the batter. Cook in microwave on full power for 1 minute and 15 seconds to 1 minute and 30 seconds (1 minute and 15 seconds is my magic number), or until the cake rises to the top, the edges look set but the surface of the center looks slightly wet and shiny, and sticks to the finger when touched. It will set up as it sits. Timing will vary according to your microwave, so you’ll have to experiment until you find your perfect cooking duration. Do NOT overbake to ensure that saucy, molten-y interior. If the center still looks raw then give it another 5 to 10 seconds. The cake will fall after it comes out of the microwave. Let it cool for about 5 minutes so you don’t burn your tongue, and the waiting will also help thicken the sauce in the bottom.

Original recipe Ingredients Cake 120g butter, melted ½ cup sweetened condensed milk (160g) 1 packet malt biscuits, crushed (250g) 1 packet explorers (150g), chopped ½ cup dessicated coconut Directions Melt the butter and condensed milk together in a large microwave safe bowl. Add crushed biscuits to the butter and condensed milk mixture. Add the chopped explorers or fruit puffs and mix it all together. Once it is all combined turn out onto a clean surface and form two logs. Use your hands to tightly pack it together. Roll logs in coconut and make sure they are covered all over. Wrap in cling film and chill for at least 1 hour. When ready to serve cut into 2 cm thick slices. Notes You can speed up the setting process by putting it in the freezer for 20 minutes. Store your lolly cake in an airtight container in the fridge.

Original Recipe Ingredients ¼ cup cocoa 1 cup water 1 Tbsp vanilla essence 2 cups flour 2 tsp baking soda 1 cup caster sugar ¾ cup mayonnaise Directions Preheat oven to 180°C. Mix the cocoa, hot water and vanilla essence together in a jug. Cool. Sift the flour, baking soda and sugar in a bowl and make a well in the centre. Combine the mayonnaise with the cocoa mixture and then pour in the well. Mix together gently. Pour into a well greased and lined 20cm round cake tin. Bake for 35-40 minutes until the cake is cooked when tested. Cool in the tin for 10 minutes before turning out onto a cake rack. When cold, ice with a chocolate ganache, or dust with icing sugar to serve.

Original Recipe Ingredients ½ cup standard grade flour ⅓ cup white sugar ⅔ cup finely desiccated coconut ¾ cup rolled oats 50g butter 1 Tbsp golden syrup ½ tsp baking soda 2 Tbsp boiling water Directions Preheat the oven to 180˚C. Line a baking tray with baking paper. Mix together flour, sugar, coconut and rolled oats. Melt butter and golden syrup. Dissolve baking soda in the boiling water and add to butter and golden syrup. Stir butter mixture into the dry ingredients. Place level tablespoonfuls of mixture onto cold greased trays and flatten with a fork. These don’t spread as they bake so you can place them close together. Bake for about 15 minutes or until golden. Leave on the tray for 5 minutes then place on a wire rack to cool.