Macadamia Brownies

Macadamia Brownies

Makes 24 pieces

Ingredients:

  • 150g unsalted butter, chopped
  • 250g Cadbury® Dark Cooking Chocolate, chopped
  • 1 1/2 cups caster sugar
  • 4 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 1 cup plain flour, sifted
  • 1/2 cup sour cream
  • 1 cup macadamia nuts, cut in half

Method:

  1. Preheat the oven to 150°C. Place the coffee, butter, brown sugar and chocolate in a saucepan. Stir over a low heat until the sugar dissolves and the chocolate melts.
  2. Pour into a mixing bowl. Cool to room temperature.
  3. Add the eggs and beat well. Sift the dry ingredients and add.
    Mix well.
  4. Pour the batter into a greased and lined 28 x 18 cm slab pan (or a 20 cm round pan). Bake at 150°C for 1-1¼ hours until a skewer inserted in the cake comes out cleanly.
  5. Allow to cool in the pan. Dust with icing sugar to serve.
Yum Yum Balls

Yum Yum Balls

Serves 30

Ingredients:

  • 2 cups crushed plain biscuits
  • 1 cup coconut
  • 2 tablespoons Cadbury® Bournville® Cocoa
  • 400g condensed milk

Method:

  1. Mix all the ingredients together thoroughly.
  2. Shape into small balls and roll in some extra coconut.
  3. Chill for 30 minutes.
Hedgehogs

Hedgehogs

Makes 24 pieces

Ingredients:

  • 125g butter
  • 1 cup icing sugar, sifted
  • 2 tablespoons Cadbury® Bournville® Cocoa
  • 3 tablespoons coconut
  • 1 egg, lightly beaten
  • 250g Marie biscuits, broken into large pieces
  • CHOCOLATE ICING
  • 1 cup icing sugar
  • 1 tablespoon Cadbury Bournville Cocoa
  • 1-2 tablespoons hot water

Method:

  1. Melt the butter in a large saucepan. Remove from the heat.
  2. Add the icing sugar, cocoa and coconut, and mix well. Stir in the beaten egg. Stir over a gentle heat until boiling. Alternatively, transfer to a microwaveproof bowl and cook in the microwave for 2 minutes on High (100% power).
  3. Fold in the broken biscuits, taking care not to crush them too much.
  4. Make the icing. Sift the icing sugar and the cocoa into a bowl. Add the hot water and mix to a smooth paste. Cover the chilled mixture with the icing and sprinkle with extra coconut or chopped nuts.
  5. Allow to cool in the pan. Dust with icing sugar to serve.

NOTE: For best results, always sift Cadbury Bournville Cocoa before adding to dry ingredients.

Berry Roulade

Berry Roulade

Serves 6

Ingredients:

  • BASE
  • 4 eggs, separated
  • 3 tablespoons caster sugar
  • 125g (5 rows) Cadbury® Dark Cooking Chocolate,
    melted
  • 2 tablespoons orange juice
  • FILLING
  • 1 punnet strawberries
  • 1 tablespoon icing sugar
  • 125ml cream, whipped
  • SAUCE
  • 1 punnet fresh raspberries (or 300g frozen)
  • 2 tablespoons water
  • 1 tablespoon icing sugar
  • 1 tablespoon orange flavoured liqueur

Method:

  1. Preheat the oven to 180°C. Whip the egg whites with half the sugar until stiff
  2. Whip the egg yolks with the remaining sugar until thick and pale
  3. Fold the melted chocolate into the egg yolk mixture. Stir in the orange juice, then fold in the stiff egg whites.
  4. Pour the mixture into a lined swiss roll pan. Bake for 15-20 minutes or until set.
  5. Turn onto a sheet of baking paper. Starting with a short edge, roll up firmly incorporating the paper. Chill for at least 30 minutes.
  6. Make the filling by finely chopping the strawberries. Sprinkle with the icing sugar, then fold through the whipped cream.
  1. Carefully unroll the base. Remove the paper and spread the prepared filling over the surface. Re-roll. Dust with some icing sugar.
  2. Purée the raspberries for the sauce, then bring the purée, water and icing sugar to the boil. Remove from the heat, add the orange flavoured liqueur and chill until required.
  3. To serve, divide the sauce between individual serving plates and place two slices of roulade on each plate. Top with extra fresh berries.
Anzac Biscuits

Anzac Biscuits

Serves 30

Ingredients:

  • 2 cups traditional rolled oats
  • 3/4 cup plain flour
  • 2 tablespoons Cadbury® Bournville® Cocoa
  • 3/4 cup sugar
  • 2 tablespoons golden syrup
  • 125 g butter
  • 1 teaspoon bicarbonate of soda
  • 2 tablespoons boiling water

Method:

  1. Preheat the oven to 160°C. Mix the rolled oats, flour, cocoa and sugar together in a bowl.
  2. Melt the golden syrup and butter together. Mix the baking soda with the boiling water, then add to the butter.
  3. While the mixture is still foaming, add it to the dry ingredients and mix well.
  4. Place heaped teaspoonfuls of the mixture onto greased trays. Bake for 15 minutes.
  5. Transfer the biscuits to wire racks to cool. Store in airtight containers.
  6. Remove to a wire rack to cool completely. Decorate with melted chocolate, icing and lollies.

NOTE: Store Cadbury Bournville Cocoa in a container away from light and moisture.

Chocolate Meringues

Chocolate Meringues

Makes 20 tiny meringues

Ingredients:

  • 1 egg white
  • 1/2 teaspoon white vinegar
  • 1/3 cup caster sugar
  • 2 teaspoons Cadbury® Bournville® Cocoa, sifted
  • 1/2 cup flaked almonds, toasted

Method:

  1. Preheat oven to 90°C conventional.
  2. Beat egg white, vinegar and caster sugar in small bowl with electric mixer for about 10 minutes or until sugar has dissolved. Fold in cocoa.
  3. Line an oven tray with baking paper. Place teaspoonsful of mixture onto oven tray and sprinkle with almonds. Bake for 55 minutes and allow to cool in oven.
  4. It is important to whip the egg whites in a small bowl to achieve maximum volume.
Megamallows Snail

Megamallows Snail

Makes 3 Snails

Ingredients:

  • Pascall Megamallows
  • Cadbury® Flake® chocolate bar
  • Cadbury® Cooking Chocolate

Method:

  1. Cut one third of the length off a Cadbury Flake chocolate bar, and cut into thin slivers.
  2. Place some melted Cadbury Cooking Chocolate on to the middle of the Cadbury Flake bar, and cover with a Pascall Megamallow to resemble a snails shell. Leave to set.
  3. Dip 2 slivers of the Flake into melted Cadbury Cooking Chocolate and stick to one of the Cadbury Flake bar for the antenna. Leave to set.
  4. Pipe some melted Cadbury Cooking Chocolate onto the Pascall Megamallow to form the swirl of the snail shell and a little drop of Cadbury Cooking Chocolate onto each antenna to form the eyes.
Rustic Fruit Cups

Rustic Fruit Cups

Serves 6-8

Ingredients:

  • CHOCOLATE CUPS
  • 300g Unichoc compounded chocolate
  • POACHED FRUITS
  • 1 cup red wine
  • 1 cup water
  • 1 cup sugar
  • 1 cinnamon stick
  • Rind of 1 orange
  • 4 pears
  • 3 peaches

Method:

  1. Make the chocolate cups first. Melt the compounded chocolate as directed on the packet. Spoon approximately 2 tablespoons of chocolate onto a 20 cm sheet of freezer plastic.
  2. Carefully lift the plastic and gently drop on the bench top several times. This will allow the chocolate to spread to the required disc shape as well as removing any air bubbles.
  3. Drape the chocolate-coated plastic over an inverted glass jar or cream bottle, allowing the chocolate to run down the sides. Leave to set over the jar or bottle.
  4. When set hard, carefully peel away the plastic. Repeat to make six to eight cups.
  5. Melt 2 rows (50g) of Cadbury Dream White Chocolate in a small bowl in the microwave oven (medium power) for 1-2 minutes.
  6. Poach the fruit next. Place the red wine, water, sugar, cinammon stick and orange rind in a saucepan and bring to the boil, add melting chocolate.
  1. Peel the pears, cut in quarters and remove cores. Cut the peaches in half and remove the stones. Place the pears and peaches into the boiling liquid. Simmer for 30 minutes or until the fruit is tender but not soft. (The skin on the peaches should have peeled away.)
  2. Remove the fruit and leave to cool to room temperature. Boil the liquid to reduce to 1 cup.
  3. Strain the liquid and cool. Roughly chop the fruit and place in the chocolate cups. Drizzle with the reduced syrup.

NOTE: If using the microwave to melt chocolate, it’s better to err on the side of caution by choosing a lower power setting and doing it in several bursts. Progress to higher power when you are well experienced.

Chocolate Pavlova

Chocolate Pavlova

Serves 6-8

Ingredients:

  • 6 egg whites
  • 1/2 teaspoon cream of tartar
  • 2 cups sugar
  • 4 tablespoons Cadbury® Bournville® Cocoa
  • 2 teaspoons vanilla essence
  • CHOCOLATE CUPS
  • 300g Unichoc compounded chocolate
  • CHOCOLATE COFFEE CREAM
  • 600ml cream
  • 3 teaspoons Cadbury Bournville Cocoa
  • 2-3 teaspoons instant coffee powder
  • icing sugar to taste

Method:

  1. Preheat the oven to 140°C. Line two baking trays with baking paper. Mark a 25-cm circle on each.
  2. In a large mixing bowl beat the egg whites with the cream of tartar until stiff.
  3. Mix the sugar and cocoa together. Gradually add to the egg whites, beating well to dissolve the sugar between additions. Fold inthe vanilla.
  4. Place half the mixture onto each tray and spread to fill the marked circles.
  5. Bake for 1 hour. Turn the oven off and leave for 2-3 hours before removing.
  6. Remove the baking paper from the base of each pavlova and transfer to a serving plate.
  1. Semi-whip the cream. Add the cocoa, instant coffee and sugar, and beat until stiff.
  2. Sandwich the two pavlovas together with Chocolate Coffee Cream, reserving enough to use as a topping. Serve with fresh fruit.
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