One Bowl Chocolate Cake

This recipe is a keeper and is one of the moistest chocolate cake I've ever made, and it's so so simple!

I suggest watching this video to see how Donna Hay wraps the tin for easy removal of the cake.

If you're planning to eat it not long after it's been baked, then just refrigerate for 1-2 hours to firm it up. However if you are planning to make ahead of time, then just leave it to cool on the counter until you are ready to eat it.

Keeping it too long in the fridge will make the cake rock hard. 

Best eaten with whipped soft cream.

Ingredients

125g butter, chopped

375g dark chocolate, coarsely chopped

1 cup (175g) brown sugar

¼ cup (35g) plain (all-purpose) flour, sifted

2 tablespoons milk

1 cup (120g) almond meal (ground almonds)

5 eggs

cocoa, for dusting

Method

1. Preheat oven to 170°C (325°F).
2. Place the butter and chocolate in a medium sized bowl and either microwave in short bursts until melted or melt in a heatproof bowl over a saucepan of simmering water.
3. Into this bowl, add the sugar, flour, milk and almond meal and mix to combine with a spatula.
4. Add the eggs in and mix well.
5. Pour mixture into a greased 22cm round springform tin lined with non-stick baking paper.
6. Cover the tin with aluminium foil and bake for 40 minutes.
7. Uncover and cool in the tin.
8. Dust with cocoa and serve with cream and berries.

Oat, Raisin & Chocolate Chip Cookie

Been looking out for a Oat & Raisin Cookie, and this recipe from Donna Hay is a keeper.

Ingredients

• ⅔ cup brown sugar
• ⅓ cup caster (superfine) sugar
• 1 teaspoon vanilla extract
• 175g unsalted butter, chopped
• 1 egg
• 1 cup plain (all-purpose) flour
• 1 teaspoon bicarbonate of (baking) soda
• 2 cups rolled oats
• ¼ cup raisins
• 150g dark chocolate, chopped
• 
  

Method

Preheat oven to 160°C (325°F). I used a turbo fan setting.

Place both the sugars, vanilla, butter and egg in the bowl of a food processor and process until well combined. 

Add the flour, bicarbonate of soda and oats and process until combined. 

Add the raisins and chocolate and using a spoon, mix to combine. 

Roll 1 tablespoon of dough at a time into balls and place on baking trays lined with non-stick baking paper, leaving room to spread. 

Bake for 10–12 minutes or until golden. Cool on the trays for 5 minutes before transferring to wire racks to cool completely. Makes 24.