Archives for July 2014

Fruit and Nut Chocolate Chilled Cake

Fruit and Nut Chocolate Chill Cake

This super easy and delicious cake is packed full of fruit, nuts and your favorite milk chocolate.  What is super easy about this cake is there is no cooking involved.  It is a cake ready for serving once it’s chilled.  Perfect!

If you need a converter, simply click HERE.


(Please note:  You can vary the type of nuts and fruits you choose to put into this cake to cater to your own tastebuds)

  • 200g chocolate-chip biscuits, chopped into 2cm pieces
  • 1/2 cup pistachio kernels, toasted, chopped
  • 1/3 cup hazelnuts, toasted, chopped
  • 1/3 cup macadamias, toasted, chopped
  • 1/2 cup raisins, chopped
  • 300g milk chocolate, chopped
  • 3/4 cup sweetened condensed milk
  • 50g butter, chopped
  • Cocoa powder, for dusting


  1. Grease a 6cm-deep, 9cm x 19cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang at long ends. Combine biscuit, pistachio, hazelnut, macadamia and raisins in a bowl.

  2. Place chocolate, condensed milk and butter in a saucepan over low heat. Cook, stirring, for 3 to 4 minutes or until smooth. Add chocolate mixture to biscuit mixture. Stir to combine.

  3. Spoon mixture into prepared pan, pressing down on mixture to prevent air bubbles. Smooth surface with a spatula. Cover. Refrigerate for 2 hours or until set. Invert cake onto a plate.  Remove baking paper. Dust with cocoa. Slice. Serve.


To check out the original recipe by Cathie Lonnie and photography by Amanda McLauchlan simply click HERE.

Dairy Free Avocado Chocolate Mousse

Dairy Free Avocado Chocolate Mousse

This Dairy Free Avocado Chocolate Mousse is rich, creamy and absolutely delicious.  This is yet another use for avocado, one of nature’s wonder foods.


  • 2 large avocados
  • 1/4 cup cocoa powder
  • 2 teaspoons vanilla extract
  • 3 tablespoons maple syrup
  • 1/3 cup coconut cream
  • 150 g dark chocolate (70%), melted
  • Extra grated dark chocolate, to serve
  1. Cut the avocados in half and remove the large seed.  Scoop the flesh into the large bowl of a food processor.  Add the cocoa powder, vanilla, maple syrup and coconut cream.  Process for 10 seconds.  Scrape down the sides and process a further 10 seconds.

  2. Add the cooled, melted chocolate.  Process for 10-15 seconds or until creamy and smooth.  Spoon into serving glasses or dishes and serve with fresh fruit.


To check out the original recipe click HERE.  Thankyou to Kerrie Ray for this recipe and photography by Andrew Young.



Chocolate Fudge

Chocolate Fudge

This Chocolate Fudge is not only easy to make and get the kids involved, but it tastes fantastic too.  This great tasting fudge can be for Birthday Party treats, Christmas goodies or just when you feel like nibbling on something sweet.

Please note:  You will need a thermometer for this recipe.

For a Converter simply click HERE

Ingredients you will need:

  • 1 cup (200g/7oz) brown sugar
  • 1 cup (215g/7.5oz) caster sugar
  • 1/2 cup (125ml) thin/pouring cream
  • 1/4 cup (60ml) milk
  • 2 tablespoons glucose syrup or pale corn syrup
  • 50g/1.75oz dark chocolate, chopped
  • 40g/1.4oz butter, chopped
  • Icing sugar mixture, to dust


  1. Grease a 15cm/6″ square cake tin. Combine the brown and caster sugar, cream, milk, glucose syrup and chocolate in a saucepan over very low heat. Cook, stirring, occasionally brushing side of the pan to remove any sugar crystals, for 20 minutes or until sugar is dissolved. Increase heat to high; bring to the boil. Cook for 5-7 minutes or until thermometer reaches 116°C/240F.

  2. Remove from heat. Add the butter, but do not stir. Set aside to cool to 40°C/104F without stirring. Once mixture cools to 40°C/104F, use a wooden spoon to stir for 3-4 minutes or until mixture reluctantly falls from the spoon. Pour into prepared pan; cover with foil. Put aside overnight to set. Cut into squares and dust with icing sugar.  Store in an airtight container.

To see the original recipe by Sarah Hobbs and photography by Scott Hawkins, simply click HERE.


Mudslide Cocktail (Alcoholic)

Mudslide Cocktail

Mudslide Cocktail

Check out this super easy to make Chocolate Cocktail called a Mudslide. It only consists of six ingredients and serves 4. Perfect for your next cocktail party!

For your ingredients, you will need the following:

250ml (1 cup) thin cream
250ml (1 cup) Baileys Original Irish Cream liqueur
60ml (1/4 cup) chilled vodka
60ml (1/4 cup) Kahlua liqueur
8 scoops chocolate ice-cream
1 cup crushed ice


Place cream, Baileys, vodka, Kahlua, ice-cream and ice in the jug of a blender and blend until smooth. Pour into serving glasses and serve immediately. Serves 4.

How easy is that?!

Check out the original recipe by Sarah Hobbs and photography by Sue Ferris.


Chocolate Maple Syrup Slice

Chocolate Maple Slice

Chocolate Maple Slice

This Chocolate Maple Slice is a deliciously sweet slice that is perfectly served for morning or afternoon tea with hot chocolate or your favorite hot beverage.  Great for a lunchbox treat too. The ingredients you will require are:

  • 2 x 250 gram (8.8 oz) packets of sweet biscuits/cookies (shortbread style biscuit/cookies work perfectly) 
  • 1/4 cup maple syrup
  • 1/2 cup brown sugar
  • 250 grams (8.8 oz) butter, chopped
  • 2 x 395 gram (14 oz) tins of sweetened condensed milk
  • 300 grams (10.5 oz) dark cooking chocolate, chopped
  • 1/2 cup pouring cream