Chocolate Brownies

Serves 20

200g dark chocolate

125g butter

170g brown sugar

2ml vanilla essence

2 eggs, lightly whisked

225g self raising flour

75g walnut pieces (small)

Melt the chocolate and butter in microwave or in a pan over boiling water (be careful water does not touch pan).

Sir in the sugar, vanilla essence and eggs. Add the flour and nuts, mix through.

Pour the mixture into a greased and lined baking tray. Bake 160 degrees celcius (140 degrees fan forced) for approx 30 minutes.

Cool then slice and serve with strawberries or fruit and a drizzle of more melted chocolate if you wish to be more decadent.

Flourless Chocolate Cake

Serves 12

Chocolate Cake:

6 eggs

100g sugar

50g cocoa

200g chocolate

Ganache:

150g chocolate

150ml sour cream

It is important for this recipe to work that you have everything ready.

Line a greased cake tin with baking paper. Melt the chocolate.

Separate the eggs whites and yolks. Whip the egg whites to a soft peak and set aside.

Cream the egg yolks separately with the sugar. Sift the cocoa on top and stir in the melted chocolate carefully. Once the chocolate is incorporated, start folding in the whipped egg whites gently.

Fill the lined mould and bake 170 degrees celcius for 35 minutes (150 degrees fan forced).

The cake is cooked when the centre is firm to the touch.

Turn out onto a rack to cool (it may sag slightly in the centre).

Melt the chocolate in the microwave or in a bowl over a saucepan of boiling water (be careful water does not touch bowl on top).

Whisk in the sour cream. Coat the cake in ganache.


Lemon Tea Cake

Serves 12

250g butter

250g sugar

4 eggs

1 lemon (zest first and juice)

2ml vanilla essence

500g flour

Icing:

150 icing sugar

15ml lemon juice

Whip the butter and sugar until white. Gradually incorporate the zest, juice and the eggs. Fold in the flour and essence and place in a greased cake tin. Bake 180 degrees celcius until done (160 degrees fan forced). Cool on a cake rack.

Mix the sifted icing sugar and lemon juice and coat the cake. Dust with a little icing sugar.