Chocolate coconut slice

This is so addictive.

Ingredients for chocolate base
80g chopped dark cooking chocolate
80g softened butter
70g caster sugar
1 egg, lightly whisked
1/2 cup plain flour
1/2 cup self raising flour
2 tbs cocoa powder
Ingredients for filling
225g shredded coconut
395g can sweetened condensed milk
2 eggs, lightly whisked
Ingredients for chocolate topping
80g softened butter
250g chopped dark cooking chocolate

Method
Preheat oven to 180 degrees C.
Grease and line a lamington tray.

Base
Melt the chocolate for a minute in the microwave. Then use a metal spoon to stir until the chocolate melts and is smooth.
Beat the butter and sugar with an electric mixer until pale and creamy.
Add the chocolate and egg, and stir until well combined.
Sift the flour and cocoa over the chocolate mixture, and stir until well combined.
Press the mixture evenly over the base of the lamington tray.
Bake in oven for 15 minutes or until firm to touch.


Filling
Combine the coconut, condensed milk and egg in a bowl.
Spread evenly over the chocolate base.
Bake for 25 minutes or until light golden. Set aside to cool completely.


Chocolate topping
Cook butter and chocolate in the microwave for about a minute.  Stir with a metal spoon until the chocolate melts and the mixture is smooth.
Pour the chocolate mixture over the cooled coconut filling.
Place in the fridge for at least 40 minutes to set.

This is quite a rich slice, so I suggest cutting it into small servings. 

Thanks to taste.com.au for the idea for this one.   I have made some changes to the recipe after having made it several times, to make it a faster and easier recipe.

Easy Moist Chocolate Cake

This has to be the best chocolate cake my family has ever had.

Preheat oven to 180 degrees C.

Ingredients
125g softened butter
1/2 cup caster sugar
1 tsp vanilla essence
2 eggs lighly beaten
1/2 cup strawberry jam
1/2 cup sifted self raising flour
1/2 cup sifted plain flour
1 tsp carb soda
1/2 cup sifted cocoa
3/4 cup milk

Method
Beat butter, sugar and vanilla essence until creamy. 
Add eggs and jam.
Fold in siften flours, cocoa and carb soda.
Pour into a 23 cm cake tin.
Bake for 45 minutes.
Allow to cool.

I always cream this cake in the middle and decorate it with a dark chocolate ganache, strawberries and cream.

If you can get cherry jam, you can turn this into a very easy and moist blackforest cake.

Thanks to Aunty Val for sharing this one.

My pancakes

These are not your ordinary pancakes - they are definitely not flat.   A definite winner.
Thans to my pretend Dad Brian for teaching me how to make pancakes!

Ingredients
2 cups of self raising flour
1 cup caster sugar
2 eggs
80g melted butter
Approximately 1 cup of milk

Method
Put all ingredients into a bowl.
Whisk batter quickly but dont over mix it.
Put batter in the fridge for a few hours.   This is important!
Read a book, go for a walk, watch a movie, go shopping...whatever you like.
Remove batter from fridge.   It should be really thick and have some air bubbles throughout it.
Place spoonfulls of batter into a warmed fry pan.  Dont add anything else to the pan.
Pan fry on low heat, flip when the pancake begins to bubble and then watch those babies rise...

Topped with maple syrup, strawberries, bananas and ice-cream. Make sure you put some maple syrup on top of the ice-cream so it goes a little bit chewy.

YUM YUM! Enjoy!!