Black Forest Cake to Strawberry Chocolate Chip Muffins, you'll love our chocolate recipes. ... Browse these biscuit and slice recipes, baked with real chocolate. ... or discover our classic chocolate cake recipe as well as many other delicious cakes and muffins.
This toffee is sensational to eat on its own or use as a decadent topping for cakes, desserts or ice cream. An indulgent treat combining a beautiful balance of dark chocolate, roasted almonds and the soft crunch of buttercrunch toffee.
Typically, Black Forest gateau consists of several layers of chocolate sponge cake sandwiched with whipped cream and cherries. It is decorated with additional whipped cream, maraschino cherries, and chocolate shavings.
Champorado is a sweet chocolate rice porridge in Philippine cuisine. It is traditionally made by boiling sticky rice with cocoa powder, giving it a distinctly brown colour and usually with milk and sugar to make it taste sweeter.
Making shortbread requires nothing more than butter, flour, and sugar and the time to make them. However, this version of the classic shortbread recipe is spruced up with the addition of maraschino cherries, dipped in melted white chocolate, and finally dressed with non-pareils.
This is a rich and spicy chicken stew perfect for the end of a cold winter day, and it doesn’t take long to cook. If you’ve never used chocolate in a stew or casserole you’ll be pleasantly surprised by the depth and warmth of the meal.
Blondies ingredients include flour, brown sugar, butter, eggs, baking powder, and vanilla, and may contain walnuts or pecans. Chip blondies may contain white or dark chocolate chips, butterscotch chips, or other flavoured chips.
Pot de crème is a loose French dessert custard dating to the 17th century. The name means “pot of custard” or “pot of creme”, which also refers to the porcelain cups in which the dessert is served. It is usually looser than other custards, flans, or crème caramel.
Measurements can differ from country to country, so below we have outlined the measurements that we use at Aussie Taste. There is a dropdown selector you can use to have the recipe converted between metric and imperial. Most recipes have temperatures converted also.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C.
Australian spoons and cups: 1 teaspoon equals 5 ml; 1 dessertspoon equals 15 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.
All herbs are fresh (unless specified) and cups are lightly packed.
All vegetables are medium size and peeled, unless specified.