This weetbix chocolate slice is a super quick slice that has a beautiful texture. I just love the crunch of the weetbix through it. It is so healthy you could almost have it for breakfast haha. Just joking!
The kids will love this and so will the adults. The chocolate flavour is beautiful and it's not too sweet. Enjoy!
250g unsalted butter
325g self raising flour
110g brown sugar
25g cocoa powder
100g icing sugar
7g cocoa powder (1 Tbsp)
2 Tbsp boiling water
Moist coconut flakes (as required)
Preheat oven to 180 degC fan forced
Line a slice tray with baking paper
Melt butter in the microwave
In a mixing bowl crush the weetbix into small pieces
Add flour, brown sugar and sifted cocoa powder
Mix the dry ingredients together
Add the butter to the dry ingredients and mix until it comes together
Press the mixture into the slice tray using the back of a spoon to press down
Bake in the oven for 25 minutes
Allow the slice to cool in the tin. If there is enough time!
Make the topping by mixing all ingredients together and spread on top of the slice
Scatter the coconut flakes on top
Put the slice in the fridge and allow the icing to set before cutting into slices
Note keep this slice in the fridge to stop it getting crumbly
This creme de menthe cheesecake is my favourite cheesecake of all time! I love the beautiful minty aroma, and the gorgeously soft cheesecake. But also i love the buttery and chocolatey base. Delicious!
I love the way it is so quick and easy to prepare. No bake cheesecakes such as this Creme de Menthe cheesecake are definitely the way to go. They seem so much lighter and not as heavy to eat! I love the chocolate grated through this cheesecake as well. Makes it almost seem like you are eating a bowl of choc mint icecream.
Serves 8-10 generous pieces.
200g Chocolate biscuits or cookies (such as Arnotts Choc Ripple for example)
100g butter (melted)
500g cream cheese (softened)
100g caster sugar
300ml carton cream
60g grated dark chocolate
1/4 cup Creme de Menthe (72g)
1 Tbsp gelatine
2 Tbsp boiling water
Line a springform tin with baking paper. (I used a 19cm diameter tin)
Break up biscuits into crumbs. I use my Kenwood Triblade Mixer with the bowl attachment to blitz the biscuits. This mixer has so many different attachments it's great! I use the whisk attachment later on to whisk the cream
Melt butter in the microwave for a minute
When melted add biscuits to the butter and combine
Press the mixture into the tin gently using the back of the spoon to press down
Place in the fridge to cool
Meanwhile, beat the softened cream cheese and caster sugar using a paddle beater in your mixer, until combined and smooth
To a small bowl add the boiling water and sprinkle over the gelatine
Mix the gelatine into the boiling water and ensure there are no lumps. Either use a whisk or the back of the spoon to get out all those little lumpy bits
Add the gelatine mixture and creme de menthe to the mixer and beat until combined and the mixture is smooth
Whisk your cream in a separate bowl and then add this along with the grated dark chocolate to the other ingredients in the mixer bowl. Fold these ingredients in. Do not use the mixer!
Add the cream cheese mixture to the tin, on top of the biscuit base
Place back in the fridge to cool, until set. This takes a couple of hours
Decorate or serve with some additional whipped cream if you like. Although it is gorgeous as it is! Enjoy!
This chocolate and zucchini loaf cake is another one of those cakes which have something healthy in there! Granted chocolate is healthy too! ha who am i kidding! But seriously zucchini is always something which is healthy and makes a moist and beautiful bake.
130g brown sugar
1/2 cup olive oil
1 tsp vanilla
1 tsp orange rind
1/2 cup cocoa powder
165 plain flour (approx 1 cup)
1/2 tsp baking powder
1 tsp bicarb
1 1/2 cups zucchini firmly packed with water squeezed out (260g)
60g choc bits
Preheat oven to 170 degrees celsius.
Line a loaf tin with baking paper length ways and spray the ends with oil.
Sift the cocoa powder, plain flour, baking powder, bicarb into a large mixing bowl, add brown sugar and stir until completely combined and no lumps in the brown sugar.
Add zucchini and choc bits and combine.
To a separate bowl, add eggs and lightly beat them. Add oil, vanilla, orange rind. Whisk until combined.
Add egg mixture to the dry ingredients and stir until just combined. Do not over mix.
Put the mixture into the loaf tin
Bake for 30-40 minutes or until a tester stick comes out clean.
Allow to cool for 10 minutes and remove from pan to cool completely. Is yummy warm too though!
So it was my birthday and I was thinking Strawberries! Beautifully sweet strawberries with chocolate. Because I still needed some chocolate haha. This is a twist on a chocolate and orange cheesecake I made a few months ago. Chocolate base with a strawberry top. And because I only had choc ripple biscuits the base is chocolate too! Almost like a neapolitan icecream only so much better! There are a few steps to this because of the strawberry puree and also I made a whipped cream frosting. The one thing I would do is perhaps add a bit more gelatine to the mixture. The chocolate set really well, however the strawberry was a bit softer, still super yummy though
Whipped Cream frosting
160g plain chocolate biscuits
70g melted butter
500g cream cheese (softened)
300ml carton cream
200g dark chocolate
200g caster sugar
2 tsp gelatin powder
40ml boiling water (40g)
Make Strawberry Puree (see other post)
Crush biscuits in a small food processor until small pieces.
Melt butter and combine with biscuits.
Press gently into a cheesecake tin lined with a baking paper circle on the bottom and refrigerate until cool.
Melt chocolate in 30sec-1minute bursts in microwave until melted.
Whip cream until soft peaks form.
Beat cream cheese and sugar together until smooth.
Add boiling water to a small container and sprinkle gelatine on top. Stir to combine completely. (Do not let this cool!)
Add gelatine to the cream cheese and continue mixing until fully incorporated and mixture is smooth.
Fold in the whipped cream to the cream cheese mixture until combined, trying to keep the mixture as light and airy as possible.
Divide mixture in half. I found this easiest to do by weighing the entire amount and measuring out half to a separate bowl.
In one half add the melted chocolate and fold until combined.
Pour chocolate mixture into tin on top of the biscuits.
In the remaining half of the cream cheese fold in 1/4 cup strawberry puree.
Pour strawberry mixture into tin on top of the chocolate mixture.
Refrigerate for around 3-4 hours or overnight until set.
Make whipped cream frosting.
Using a Wilton 1M tip and piping bag, pipe the whipped cream frosting onto the cheesecake. I made roses as these are simple and forgiving if you make any mistakes! They look great even for novices!
These chickpea brownies are delicious and very easy to make. These days everyone seems to be using some fancy sugar or oil that I don't have in the pantry. Unfortunately I can't be bothered buying the latest go to item. So when looking for something healthy but still easy to cook with the basic ingredients in my pantry, I created the following. A bit of this and that and what comes out of the oven is gorgeous and chocolatey! Who would have known that it was healthy too, well almost!
400g tin chickpeas - drained and rinsed
2 large eggs or 3 medium eggs
1/3 cup cocoa (I like to use some dutch cocoa too)
2/3 cup raw sugar (whatever you have around is fine, caster sugar or raw sugar or a mix of both!)
2 Tbsp of milk (plus a bit more if required)
2 teaspoons baking powder
1/2 cup dark chocolate melts or chips
Preheat oven to 180 degrees celsius fan forced.
Line a rectangular brownie baking tray with baking paper.
Melt the dark chocolate in the microwave for 1 minute, stir and continue in microwave in 30 sec bursts until melted.
Add remaining ingredients to a stick mixer bowl and blend together until smooth.
Add dark chocolate to blended ingredients and mix together until smooth.
Add extra milk as required if its too thick. It should be easy to stir but not too liquidy!
Pour mixture into tray and cook for 25 minutes or until a tester stick comes out clean.
Allow brownies to cool in tin for 10 minutes.
Remove from tin and leave on a wire rack to cool
Cut, serve and enjoy! Delicious warm with a dollop of cream