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Lyndey Milan’s simple chocolate fudge cake

<p>Time to prepare <em>65 mins</em> |Serves <em>8</em></p> <p>Ready to discover the best chocolate cake ever?</p> <p><strong>Ingredients</strong></p> <ul> <li>150g butter</li> <li>¾ cup (165 g) brown sugar an</li> <li>150g dark chocolate</li> <li>1/3 cup condensed milk</li> <li>½ cup sour cream</li> <li>2 eggs</li> <li>¾ cup (110g) self-raising flour</li> </ul> <p><strong>To serve</strong></p> <ul> <li>2 tablespoons dark cocoa powder</li> <li>2 x 125g punnets fresh raspberries</li> <li>Melted white chocolate for drizzling</li> <li>Thick cream (optional)</li> </ul> <p><strong>Directions</strong></p> <p>1. Preheat oven to 170°C (150°C fan-forced). Place a 23cm (aprox) round silicone dish (<u><a href="https://gifts.com.au/brands/lyndey-milan">from the Lyndey Milan range</a></u>) on a baking tray. Or lightly grease a 23cm round cake tin and line base with baking paper.</p> <p>2. Melt the butter in a medium saucepan and add sugar, chocolate and condensed milk. Cook over a low heat, stirring occasionally, until the mixture thickens slightly and the sugar dissolves. Remove from the heat and cool slightly.</p> <p>3. Whisk together sour cream and eggs in a large mixing bowl. Add cooled chocolate mixture and flour and mix well. Pour into dish and bake for 45 - 55 minutes or until cooked. Stand in dish for 10 minutes before turning onto a wire rack to cool.</p> <p>4. To serve, place cake on serving plate, sieve cocoa over the top of the cake. Add the raspberries and drizzle with the melted white chocolate. Serve with thick cream if desired.</p> <p><em>Recipe provided by <a href="http://t.dgm-au.com/c/185116/71095/1880?u=http%3A%2F%2Fwww.booktopia.com.au%2Fsearch.ep%3Fauthor%3DLyndey%2520Milan">Lyndey Milan</a>.</em></p> <p><em>Republished with permission of <a href="https://www.wyza.com.au/recipes/lyndey-milans-simple-chocolate-fudge-cake.aspx">Wyza.com.au.</a></em></p>

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Sugar-free super fudge

<p>Decadent dessert fudge without sugar? It sounds too good to be true, but with this recipe from Carolyn Hartz's <a href="http://www.sweetlife.com.au/sugar-free-cookbook"><strong><span style="text-decoration: underline;">Sugar Free Baking</span></strong></a> cookbook it’s a reality.</p> <p><strong><span style="text-decoration: underline;">Makes:</span></strong> 25</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>100g cacao powder or good quality cocoa</li> <li>150g cacao butter, melted</li> <li>120g natural sweetener</li> <li>Pinch of salt</li> <li>40g chia seeds</li> <li>40g dried goji berries</li> <li>30g pepitas</li> <li>20g shredded coconut</li> <li>30g sunflower seeds</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Line a 20cm square cake pan or a 25cm × 7.5cm cake pan with baking paper, leaving the edges overhanging for easy removal.</li> <li>Place cacao butter in a heat-proof bowl, large enough to sit on the rim of the saucepan, without touching the water. Stir constantly until all of the cacao butter is melted.</li> <li>With a wooden spoon, stir the cacao, melted cacao butter, xylitol and salt until smooth in a medium bowl. Add the remaining ingredients and stir until well combined.</li> <li>Pour mixture into the prepared pan and refrigerate until set.</li> <li>Cut into squares or slices. Store in fridge.</li> </ol> <p>Mmm, don’t you love fudge.</p> <p><em>Recipe and image courtesy of <a href="http://www.sweetlife.com.au/"><strong><span style="text-decoration: underline;">Carolyn Hartz</span></strong></a>'s <a href="http://www.sweetlife.com.au/sugar-free-cookbook"><strong><span style="text-decoration: underline;">Sugar Free Baking</span></strong></a> cookbook.</em></p> <p><em><strong>Have you ordered your copy of the Over60 cookbook, The Way Mum Made It, yet? Featuring 178 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</strong></em></p> <p><strong>Related links:</strong></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/09/guilt-free-chocolate-fudge-cake/"><strong><span style="text-decoration: underline;"><em>Guilt-free chocolate fudge cake</em></span></strong></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/fudge/"><span style="text-decoration: underline;"><em><strong>Fudge</strong></em></span></a></p> <p><a href="http://www.oversixty.co.nz/lifestyle/food-wine/2016/08/coconut-chocolate-marble-cake/"><span style="text-decoration: underline;"><em><strong>Coconut chocolate marble cake with chocolate bourbon glaze</strong></em></span></a></p>

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Guilt-free chocolate fudge cake

<p>Everyone needs a bit of sweetness now and then, but sometimes taste can come at the cost of our health. This sinfully delicious chocolate cake is actually a lot more heavenly than it tastes, with less sugar, fat and calories than other cakes yet still fantastically fudgy thanks to an unlikely ingredient – tofu! Just don’t knock it till you try it.</p> <p><strong><span style="text-decoration: underline;">Serves:</span></strong> 8</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>200g silken firm tofu, drained</li> <li>100g caster sugar</li> <li>2 egg yolks</li> <li>2 tsp. vanilla essence</li> <li>80g high-cocoa content chocolate, melted</li> <li>50g plain flour, sifted</li> <li>1 tbsp. self-raising flour</li> <li>4 egg whites</li> <li>Raspberries and blueberries, to serve</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Preheat oven to 160°C and spray a round 20cm cake tin with oil, lining the base and edges with baking paper.</li> <li>Place the tofu, sugar, egg yolks and vanilla essence in a food processor and process until smooth. Add melted chocolate and process until smooth.</li> <li>Move the mixture to a bowl and fold in combined flour.</li> <li>Beat egg whites with an electric beater until soft peak are formed. Fold a third of the egg whites into the chocolate mixture with a large spoon until just combined, repeating with the remaining egg whites.</li> <li>Spoon the combined mixture into the pan and smooth the surface.</li> <li>Bake for 40 to 45 minutes or until a skewer comes out clean. Set aside to cool.</li> <li>Decorate with raspberries and blueberries and cut into eight slices. Serve immediately.</li> </ol> <p>Do you have a healthy dessert recipe to share with us? Let us know in the comment section below.</p> <p><strong><em>Have you ordered your copy of the Over60 cookbook, </em>The Way Mum Made It<em>, yet? Featuring 175 delicious tried-and-true recipes from you, the Over60 community, and your favourites that have appeared on the Over60 website, <a href="https://shop.abc.net.au/products/way-mum-made-it-pbk" target="_blank"><span style="text-decoration: underline;">head to the abcshop.com.au to order your copy now</span></a>.</em></strong></p> <p><strong>Related links:</strong></p> <p><a href="/lifestyle/food-wine/2016/07/slow-cooked-chocolate-lava-cake/"><span style="text-decoration: underline;"><em><strong>Slow-cooked chocolate lava cake</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-raspberry-brownies/"><span style="text-decoration: underline;"><em><strong>Chocolate raspberry brownies</strong></em></span></a></p> <p><a href="/lifestyle/food-wine/2016/06/chocolate-coffee-layer-cake/"><span style="text-decoration: underline;"><em><strong>Chocolate coffee layer cake</strong></em></span></a></p>

Food & Wine

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Easy peanut butter fudge

<p>The perfect combination of sweet and savoury, whip up this treat in just a few minutes and enjoy the bite-sized deliciousness. It will also make a thoughtful gift when packaged up in a jar with a ribbon on top.</p> <p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p> <ul> <li>½ cup butter</li> <li>½ cup milk</li> <li>2 ¼ cups brown sugar</li> <li>¾ cup smooth peanut butter</li> <li>1 teaspoon vanilla extract</li> <li>3 ½ cups icing sugar</li> </ul> <p><strong><span style="text-decoration: underline;">Method:</span></strong></p> <ol> <li>Melt the butter in a medium saucepan over a medium heat.</li> <li>Stir in the brown sugar and milk. Bring to the boil and boil for two minutes, stirring frequently.</li> <li>Remove the pan from the heat and stir in the peanut butter and vanilla extract.</li> <li>Pour the icing sugar into a large bowl and pour the butter mixture over the top and beat until smooth.</li> <li>Pour into a 20cm by 20cm pan lined in baking paper and chill in the fridge until firm.</li> <li>Cut into squares and serve.</li> </ol> <p><strong>Related links:</strong></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/04/lemon-yoghurt-cake/" target="_blank">Looking for another easy dessert? Try this simple lemon yoghurt cake</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/04/avocado-hummus/" target="_blank">This avocado hummus couldn’t be simpler to make</a></strong></em></span></p> <p><span style="text-decoration: underline;"><em><strong><a href="/lifestyle/food-wine/2015/04/salted-caramel-sauce/" target="_blank">Making your own salted caramel sauce is easier than you think</a></strong></em></span></p>

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