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Chocolate lava cakes

INGREDIENTS

180g CADBURY Baking Dark Chocolate, chopped

250g butter, chopped

plain flour, for dusting

4 eggs

1/2 cup caster sugar

1/4 cup plain flour, sifted

Double cream, to serve

Cocoa powder, to serve

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METHOD

Step 1

Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes, stirring with a metal spoon every 30 seconds, or until melted and combined. Cool completely.

Step 2

Grease eight 175ml-capacity ceramic ovenproof dishes. Sprinkle with flour. Using an electric mixer, beat eggs and sugar for 8 to 10 minutes or until thick and creamy. Fold in chocolate mixture, then flour. Spoon mixture into prepared dishes. Freeze for 1 hour.

Step 3

Preheat oven to 200°C/180°C fan-forced. Place dishes on a baking tray. Bake for 16 minutes or until just set (cakes will wobble when touched).

Step 4

Stand dishes for 1 minute. Turn onto plates. Top with cream. Dust with cocoa powder. Serve.

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Vanilla creamed rice with caramelised rhubarb

       Ingredient

2 1/2 cups milk

1/2 cup white medium-grain rice

1/4 cup caster sugar

1 tsp vanilla bean paste

1/2 cup thickened cream

Caramelised rhubarb

20g butter

2 tbsp icing sugar mixture

1 tbsp balsamic vinegar

1 1/2 bunches (10 stalks) rhubarb, trimmed, cut into 5cm lengths

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      Method Step 

Step 1 Combine milk, rice, sugar and vanilla in a medium saucepan over low heat. Stir for 3 to 4 minutes or until sugar dissolves. Bring to the boil. Reduce heat to low. Partially cover with lid. Cook, stirring occasionally, for 30 minutes or until 2/3 liquid has been absorbed. Add cream. Cook, uncovered, stirring, for 20 minutes, or until rice is tender and creamy (see note).

Step 2 Meanwhile, make Caramelised rhubarb: Melt butter in a large frying pan over medium heat. Add icing sugar, vinegar, rhubarb and 1 tablespoon cold water. Cook for 8 minutes or until rhubarb softens. Serve rice topped with rhubarb.

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Lemon and almond delicious

Ingredients

1/2 cup caster sugar

70g butter, softened

2 eggs, separated

1 tsp finely grated lemon rind

2 tbsp lemon juice

2 tbsp self-raising flour

2 tbsp almond meal

1 1/4 cups milk

2 tbsp flaked almonds

1 lemon, thinly sliced

2 tbsp brown sugar 

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Direction 

Step 1   Preheat oven to 170C/150C fan-forced. Using an electric mixer, beat caster sugar and 50g butter until light and fluffy. Add egg yolks, 1 at a time, beating until combined. Using a large metal spoon, gently fold in lemon rind, lemon juice, flour, almond meal and milk (do not over mix)

Step 2 In a clean dry bowl, beat egg whites until soft peaks form. Gently fold egg whites through lemon mixture (mixture may look a little curdled). Spoon mixture into a greased 5 cup-capacity ceramic pudding dish. Sprinkle with flaked almonds. Bake for 40 to 45 minutes or until golden and just set (cover with foil during cooking if over-browning.

Step 3 Place brown sugar in a shallow dish. Dip lemon slices in sugar to coat. Melt remaining butter in a frying pan over a medium-high heat. Cook lemon slices for 1 minute each side or until sugar caramelises. Top pudding with lemon slices. Dust with icing sugar. Serve immediately with ice-cream.

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HOW TO BUILD YOUR OWN DONATION WEBSITE IN 24 HOURS.

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