Chocolate Fudge Cake with Truffles

Chocolate Fudge Cake with Truffles

  • For the cake
  • 200g self-raising flour
  • 1 tsp bicarbonate of soda
  • 125g dark chocolate
  • 100ml vegetable oil
  • 100ml water
  • 2 eggs
  • 405g Carnation® Light Condensed Milk
  • 1 tsp vanilla essence
  • For the topping
  • 100g dark chocolate
  • 50ml double cream
  • 25g butter
  • 2 tbsp cocoa powder, for dusting
Create a shopping list
Print, email, or view list on your mobile.
Add to shopping list
Powered by Whisk.com

You will need 2 x 8 inch cake tins.

Preheat oven to 180C (160C with fan) Gas mark 4.

Sieve the flour and bicarbonate of soda together in a large bowl. Place the 125g of dark chocolate in a microwave safe bowl and microwave for 30 seconds or until melted. Add the oil, water, Carnation Condensed Milk, eggs and vanilla to the melted chocolate and stir till smooth.

Make a well in the middle of the flour and then pour in half the chocolate mix. Stir well then add the other half and mix till smooth.

Pour the mixture into 2 prepared 8 inch cake tins and bake for 25 minutes or until a skewer to the centre comes out clean. Cool completely.

Whilst the cake is baking, make the truffles. Place the cream and dark chocolate in a microwave safe bowl. Heat on high for 1 minute or until the cream is hot and the chocolate beginning to melt. Whisk together until smooth and glossy, then refrigerate until firm.

Sieve the cocoa into a large bowl, roll the chocolate mix into 16 balls then toss in the cocoa powder to cover.

Sandwich the cakes together with the Carnation Chocolate filling and topping then use the remainder to cover. Decorate with the truffles.

Pasta with Pan-Roasted Butternut Pumpkin and Pork Sausages

Pasta with Pan-Roasted Butternut Pumpkin and Pork Sausages


Ingredients

  • 8 (560g pkt) Coles Classic Pork Sausages, casings removed
  • 1 tablespoon olive oil
  • 400g butternut pumpkin, peeled, seeded, cut into 1.5cm cubes
  • 1 small brown onion (150g), thinly sliced
  • 2 tablespoons Coles Italian Red Wine Vinegar
  • 2/3 cup (160ml) Coles Thickened Cream
  • 300g Coles Australian Penne
  • 1/3 cup (25g) Coles Shredded Parmesan
Select all ingredients

Method

  • Step 1
    Heat a large non-stick frying pan over high heat. Add the sausages and cook, breaking up the sausages into bite-size pieces, for 6 mins or until browned and just cooked through. Using a slotted spoon, transfer the sausage to a plate.
  • Step 2
    Reduce heat to medium-high and add the oil to pan. Add the pumpkin and cook, tossing frequently, for 6 mins or until pumpkin is just tender and beginning to caramelise. Add the onion and cook, stirring frequently, for 5 mins or until onion softens. Return sausage to pan and add vinegar. Cook for 1 min or until vinegar evaporates. Stir in the cream and remove from heat.
  • Step 3
    Meanwhile, cook the pasta in a large pot of boiling salted water over high heat, stirring occasionally, for 10 mins or until al dente. Drain pasta, reserving 1 cup (250ml) of the pasta water.
  • Step 4
    Return the cooked pasta to the pot. Toss the pasta with the pumpkin mixture and enough reserved pasta water to make a saucy consistency (about 1/2 cup/125ml of pasta water). Season with salt and pepper. Transfer the pasta to a serving platter and sprinkle with parmesan. Serve immediately.

5-Ingredient Carbonara Ravioli with Pumpkin and Leek

5-Ingredient Carbonara Ravioli with Pumpkin and Leek

Ingredients

  • 600g butternut pumpkin, seeded, peeled, cut into 1cm pieces
  • 1 bunch sage, leaves picked
  • 1 leek, pale section only, thinly sliced
  • 490g jar carbonara sauce
  • 600g pkt Coles Beef Ravioli
Select all ingredients

Method

  • Step 1
    Preheat oven to 200C. Line a baking tray with baking paper. Place the pumpkin on the tray. Sprinkle with the sage. Spray with olive oil spray and season. Roast, turning occasionally, for 20-25 mins or until pumpkin is tender.
  • Step 2
    Meanwhile, heat a large non-stick frying pan over medium heat. Cook the leek, stirring occasionally, for 5 mins or until leek softens. Add the carbonara sauce and bring to a simmer.
  • Step 3
    Cook ravioli in a saucepan of boiling water following packet directions or until al dente. Drain well.
  • Step 4
    Add to the leek mixture with pumpkin mixture. Toss to combine. Divide among serving bowls. Season with pepper.
Pesto & Prosciutto Pizza

Pesto & Prosciutto Pizza

Ingredients

  • 4 cups (600g) 00 flour (see note), sifted
  • 7g sachet dry yeast
  • 1/2 teaspoon caster sugar
  • 1 tablespoon extra virgin olive oil
  • 1 cup (260g) good-quality pasta sauce
  • 1/2 punnet (125g) cherry tomatoes, halved
  • 200g fior di latte cheese (see note) or 8 bocconcini
  • 8 Primo Gourmet Selection Prosciutto slices, torn
  • 1/3 cup (90g) good-quality basil pesto
  • 1 cup basil leaves

Method

  • Step 1
    Combine flour in a bowl with yeast, sugar and 1 teaspoon salt. Add oil and 13/4 cups (435ml) warm water and bring the mixture together with your hands. Place in an electric mixer fitted with a dough hook and knead for 10 minutes, or knead by hand on a floured surface until smooth and elastic. Place dough in a lightly oiled bowl, cover with plastic wrap and rest in a warm place for 30 minutes or until doubled in size.
  • Step 2
    Preheat the oven to 220°C. Heat 4 pizza stones or 2 large baking trays in oven.
  • Step 3
    Knock back dough with your fist and divide into 4 portions. Roll out each portion on a lightly floured workbench to a 24cm circle and place on stones or trays.
  • Step 4
    Spread the pasta sauce over the pizza bases, leaving a 1-2cm border, then top with tomatoes and cheese. Bake for 10-12 minutes until the crust is golden, sauce is bubbling and cheese has melted. Arrange prosciutto, pesto and basil on top of each pizza and serve.
Tiramisu II

Tiramisu II

“Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.”

Ingredience

6 egg yolks
3/4 cup white sugar
2/3 cup milk
1 1/4 cups heavy cream
1/2 teaspoon vanilla extract

1 pound mascarpone cheese
1/4 cup strong brewed coffee, room temperature
2 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
Add all ingredients to list

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.