"Chocolate chunk and raspberry cookies"
CHOCOLATE CHUNK AND RASPBERRY COOKIES
Prep and Cook Time 35 mins | Makes 28
125 g butter, softened ¾ cup
(165 g) firmly packed brown sugar
1 tsp vanilla extract
1 cup (150 g) plain flour
¼ cup (35 g) self-raising flour
⅓ cup (35 g) cocoa powder
½ tsp bicarbonate of soda
90 g dark chocolate, chopped coarsely
125 g frozen raspberries
1. Preheat oven to 180 C (160 C fanforced). Grease oven trays; line with baking paper.
2. Beat butter, sugar, egg and vanilla extract in a small bowl with an electric mixer until combined. Stir in sifted flours, cocoa and soda, in two batches, then stir in chocolate and raspberries.
3. Using damp hands, drop level tablespoons of mixture 5 cm apart onto trays; flatten into 4 cm rounds.
4. Bake cookies for 15 mins or until a biscuit can be pushed gently without breaking. Stand cookies on trays for 5 mins before transferring to a wire rack to cool.
"Midnight cake with berries"
MIDNIGHT CAKE WITH BERRIES
Prep and Cook 1 hour | Serves 10-12
400 g dark chocolate, chopped finely
250 g unsalted butter, chopped
1½ (330 g) brown sugar
¼ cup (60 ml) water
1 tsp vanilla bean paste
5 eggs, at room temperature, separated
1 cup (100 g) hazelnut flour
125 g raspberries
125 g blueberries
Cocoa powder, to dust
1. Preheat the oven to 180 C (160 C fan-forced). Grease and line the base of a 22 cm springform cake pan with baking paper.
2. Place chocolate and butter in a large heatproof bowl over a saucepan of simmering water (do not allow the base of the bowl to touch the water). Stir until almost melted, then remove from heat and stir until smooth.
3. In a small saucepan, combine sugar and water. Stir over medium heat until dissolved. Pour the hot syrup over the chocolate mixture, and stir to combine. Fold through the vanilla bean paste and egg yolks.
4. Using an electric mixer, whisk egg whites until soft peaks form. Fold the egg whites, in two batches, into the chocolate mixture until no pale streaks remain. Transfer half the mixture to a clean bowl and fold in hazelnut flour.
5. Transfer the hazelnut mixture to the prepared pan. Smooth the top and bake for 20 mins or until a skewer inserted into the centre of the cake comes out almost clean. Remove cake from the oven.
6. Pour over the remaining batter and return the cake to the oven for a further 20 mins. Cool the cake in the pan. Serve cake dusted with cocoa powder and topped with berries. You can also serve the cake with vanilla sauce.
"Hot chocolate puddings"
HOT CHOCOLATE PUDDINGS
Prep and Cook 25 mins (+standing time) | Serves 4
Melted butter, to grease
250 g dark chocolate, chopped finely
125 g butter, chopped
1 tbsp Tia Maria or Kahlua liquor
2 tbsps caster sugar
1 tsp vanilla extract
1 tbsp plain flour cream, to serve
1. Grease four small ovenproof ramekins, teacups or small bowls (¾ cup or 185 ml capacity) with melted butter.
2. Place chocolate and butter in a medium heatproof bowl above a saucepan of simmering water (do not allow base of bowl to touch water). Stir until melted, and then remove from heat. Stir in the liquor.
3. In a medium bowl, whisk the eggs, sugar and vanilla extract until frothy. Sprinkle over flour and whisk in. Gradually whisk the melted chocolate mixture into the egg mixture until combined. Pour into the prepared ramekins and leave to rest at room temperature for 1 to 2 hours.
4. Preheat the oven to 200 C (180 C fan-forced).
5. Bake puddings for 12 mins or until firm at the sides but still soft in the centre. Serve with cream.
TIP: These chocolate puddings need to be prepared in advance. Make the mixture 1 to 2 hours before you need the puddings and leave them on the bench until it’s time to pop them in the oven.
TIP: If you’re using metal dishes instead of ceramic or porcelain ramekins for the Hot Chocolate Puddings, reduce the cooking time by 2 mins as they would cook faster.
PHOTOS: DAVID MORGAN & JOHN PAUL UNIZAR/BAUERSYNDICATION.COM.AU