Related Searches: Chocolate Butter Cake Recipe, Vanilla Butter Cake
... , 3 extra-large free-range eggs, 1 tsp icing sugar, 250 g crunchy peanut butter, 100 g caster sugar, 1 tsp vanilla essence, 150 g milk chocolate peanuts roughly chopped. Method: Preheat your oven to 180°C (160°C for fan ...
... oven to 170°C (fan forced). Grease and line a deep 20cm cake tin with baking paper. Combine dark chocolate melts, butter, caster sugar, 1/2 cup (125ml) hot water and instant coffee in a large saucepan over a low heat ...
... , 500 g unsalted butter softened, 2 tsp vanilla extract, 1 crunchie bar crumbled coarsely, 2 cup icing sugar mixture, 1 cup nutella, 375 g dark choc melts melted, 0.5 cup premium cocoa powder, 2 tbs chocolate crispies, 6 ...
... , 2 cups icing sugar mixture, 2 tbs cocoa powder, 8 Cadbury Crunchie chocolate bars, 200 g dark chocolate chopped, 200 ml double cream, 2 tbs unsalted butter. Method: Preheat over to 180°C/160°C fan-forced. Grease 2 ...
... butter melted, 1.5 tsp ground ginger, 1 tbs gelatine, 500 g cream cheese softened, 0.33 cup dark chocolate melts melted, 290 g white chocolate ... cream, gelatine mixture, melted white choc, ground ginger and mixed spice. ...
... melts, 0.33 cup cream, 500 g vanilla ice-cream, 0.75 cup crunchy peanut butter, 1.5 tub chocolate ice-cream softened, 3 chocolate waffle cones, crushed & 3 vanilla waffle cones crush, 2 tbs honey. Method: Line a ...
... melts evenly over baking tray. When chocolate is almost set, drag a butter knife across chocolate to create curls. Dip cherries into remaining choc melts. Decorate cheesecake with chocolate curls and cherries, then serve ...
... food colouring, 50 g plain dark chocolate chips. Method: Put the biscuits and chocolate in a food processor or blender and process to make fine crumbs. Mix with the melted butter and press the mixture gently over the ...
... to 180°C. Grease a 24cm round springform cake pan with butter and line base with baking paper. Break chocolate into pieces and place into a saucepan with butter and vanilla. Stir over low heat until melted and smooth ...
... cream, 0.25 cup icing sugar, 40 g butter melted, 1.5 pkt sandwich chocolate biscuits, 2 tsp gelatine, 250 g cream cheese softened, 100 g chocolate shaved, 1 cup chocolate-hazelnut spread. Method: Line a 20x30cm slice pan ...
... 33 cup plain flour, 3 free range eggs, 1 tsp sea salt flakes, 125 g unsalted butter cubed, softened, 250 g dark chocolate melted, 50 g unsalted butter melted, 0.5 cup brown sugar firmly packed, 1 tbs mixed spice, 1.5 cup ...
... second cake layer and position on top of cake base. Top with chocolate curls. Serve. Note: Stir the butter and sugar until they are light and fluffy. The butter is "creamed" when it has almost doubled in mass and it has ...
... 25 cup milk, 200 g butter, 250 g strawberries, 125 g fresh raspberries, 50 g dark chocolate melted, slightly cooled, 3 ... racks and cool completely. Meanwhile, to make the choc swirl meringues, reduce oven to 100°C. Grease ...
... , 1 cup brown sugar. Method: Preheat oven to 180°C. Line a 18x28cm shallow pan with baking paper. Melt butter and chocolate in a medium pan over low heat until smooth. Stir in sugar and set aside for 5 minutes to cool ...
... egg lightly whisked, 9 giant marshmallows, 250 ml buttermilk, 200 g unsalted butter melted, 315 g caster sugar, 200 g Cadbury Baking Dark Chocolate Chips. Method: Preheat oven to 160°C fanforced. Sift flour, cocoa powder ...
... to cool completely. Meanwhile, for the buttercream, beat butter with electric beaters for 5-8 minutes until light and ... , add choc melts and cream to a saucepan over very low heat. Stir constantly until chocolate is melted ...
... a heatproof jug, stirring until smooth. Cool. Place butter or margarine, sugar and vanilla into a medium bowl and ... . Decorate with fresh cherries. Categories: Cherry; Chocolate cake; Seafood free; Soy free; Pescatarian; ...
Banana and chocolate marble swirl muffins. A super fun addition to any packed lunch!; Ingredients: 2 cups self raising flour, 0.5 cup caster sugar, 0.5 cup milk, 1 tbs milk, 2 eggs, 60 g butter melted, 2 bananas mashed, ...
... -raising flour, 200 g dark choc melts melted, 1 tbs icing sugar, 200 g butter softened, 1.5 tsp vanilla ... Nestlé Bakers' Choice Dark Choc Melts and stir until well combined. Spread chocolate evenly over a clean work ...
... spring form cake pan with baking paper. In a large saucepan over low heat, add butter, 200g dark melts (reserving 90g for choc curls) and instant coffee, stirring until smooth. Pour in sweetened condensed milk and stir ...
... spring form cake pan with baking paper. In a large saucepan over low heat; add butter, 200g Dark Melts (reserving 90g for choc curls) and instant coffee, stirring until smooth. Pour in sweetened condensed milk and stir ...
Baking with Biscuits? Easy. Ingredients: 250 g Arnott's choc ripple biscuits, 100 g butter melted, cherries, 0.5 cup caster sugar, 2 egg whites at room temperature, 1 tsp lemon juice, 250 g cream cheese softened, 2 tbs ...
... , 750 g Icing Mixture, 0.33 cup Cocoa Powder, 4 pkts Jaffas. Method: To make choc-orange buttercream, place butter in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium for 5 minutes or until pale ...
... . Line a 20cm (8 inch) round cake tin with a baking paper. For the Mud Cake, place the chocolate and butter in a medium-sized heatproof bowl. Place in the microwave and melt, stirring frequently, until smooth. Set aside ...
... coats the back of a spoon. Be careful not to overheat the mixture. Take off the heat and add the chocolate, butter and orange zest. Mix until smooth and cover directly with cling film to avoid a skin, and place into the ...
... 3 tbs cold water. Stand in a larger bowl of boiling water, stirring until dissolved. Set aside. Melt chocolate with butter and 1/4 cup of the cream until smooth. Remove from heat and cool for 5 minutes. Beat remaining ...
... comes out clean. Cool cakes completely in pans. Meanwhile, to make the chocolate buttercream, use an electric mixer to beat butter until creamy. Gradually add icing sugar and cocoa, beating until combined. Add milk ...
... flour, 0.66 cup thickened cream for glaze, 0.75 cup milk, 200 g butter melted, 2 tsp vanilla extract, 250 g sour cream, 100 g dark chocolate roughly chopped, 1 tsp bicarbonate of soda, 0.5 cup cocoa powder, 2 eggs ...
Ingredients: 0.66 cup plain flour, 1.25 cup self-raising flour, 150 g dark chocolate chopped, 300 g dark chocolate chopped, 180 g butter chopped, 200 ml pure cream, 0.25 cup cocoa powder, 1 tsp black gel food colouring, ...
... that has a subtle coconut flavour and is smothered in rich dark chocolate ganache. This chocolate cake is truly irresistible. Ingredients: 125 g unsalted butter chopped, 1 cup caster sugar, 0.75 cup milk, 2 free range ...
... and loosen. Tip onto a clean tea towel and rub well to remove skins. Cool hazelnuts. Place 75g chocolate and 75g butter in a microwave-safe bowl. Microwave in 30-second bursts, stirring between each, or until melted and ...
... ºC fan-forced. Grease a 22cm round cake tin and line base and sides with baking paper. Put butter and chocolate into a large microwave safe bowl. Microwave on high 100% for 30 second intervals, stirring, until melted and ...
... to 170°C (150°C fan-forced). Line 12 x 1/3 cup capacity muffin pans with paper cases. Combine butter, sugar and chocolate in a saucepan and heat gently until melted and smooth. Allow to cool slightly. Whisk the eggs into ...
... , 1 cups milk warmed, 2 egg yolk, 100 g unsalted butter melted, 3 cups warm water, 3 cups White Wing Plain Flour, 1 tsp cooking salt, 200 g dark chocolate roughly chopped, 1 cup hazelnut kernels roughly chopped, peeled & ...
... until a skewer comes out clean. Leave to cool on a wire rack. For the icing, melt the rest of the chocolate with butter and stout in a bowl in the microwave in 30 second bursts. Leave to cool slightly and add the vanilla ...
... couldn't be simpler or more delicious. Ingredients: 5 ml non-stick cooking spray, 300 g chocolate cookies, 100 g unsalted butter melted, 150 g strawberries frozen, thawed, 2 sheets gelatin sheets soaked in cold water for ...
... 70% cocoa, finely grated, 255 g double cream, 0.34 cup stout, 45 g unsalted butter softened, 1 generous pinch salt, .25 cup dark chocolate cut into curls. Method: Preheat the oven to 160°C. Grease and line the tins with ...
... 1/4 cup boiling water, 225 g milk chocolate melts melted and cooled slightly, 250 g dark chocolate melts melted and cooled slightly. Method: Combine the biscuit crumbs and butter then press into the base of a greased and ...
... heat the oven to 160c fan assisted. Prepare a 9-inch cake tin with butter to line the sides and base. In a medium pot melt the butter chocolate and classic sweetener. Whisk the mixture until smooth then add the cocoa and ...
... : 1.6 cup self-raising flour, 80 g unsalted butter melted, 200 g dark chocolate chopped, 100 g milk chocolate chopped, 1 tsp bicarbonate of soda, 100 g white chocolate chopped, 300 ml cream, 2 tbs golden syrup, 0 ...
... mixing bowl, combine the icing sugar with 100g of butter. Using a piping bag, ice the cupcakes. Garnish with orange zest before serving. Categories: Chocolate; Cupcake; Desserts; American; Seafood free; Low salt; Peanut ...
Decadent cheesecake that will impress your guests. Ingredients: 180 g white chocolate broken into pieces, 250 g arnotts butternut snap biscuits, 80 g butter melted, 125 ml cream, 500 g cream cheesecake, 1 tsp lemon rind, ...
... minutes. Cool. Preheat oven to 160°C. Grease and line a 22cm cake pan with baking paper. Place chocolate and butter into a heatproof bowl and place over a saucepan of simmering water, ensuring the base doesn't touch the ...
Ingredients: 550 ml thickened cream, 80 g unsalted butter, 200 g milk cooking chocolate, 2 tsp gelatine, 150 g McVitie's The Original Digestives, 6 McVitie's Milk Chocolate Digestives, 750 g cream cheese, 0.75 cup caster ...
... flour, 600 ml thickened cream, 50 ml grand marnier, 30 g butter melted, strawberries, raspberries, 2 tbs cocoa powder, 540 g premium dark chocolate chopped, chocolate curls, 2 eggs, 0.33 cup caster sugar. Method: Preheat ...
... : 300 ml thickened cream, 0.5 cup milk, 0.5 cup icing sugar, 125 g butter melted, cooled, 250 g strawberries hulled, halved, 400 g dark cooking chocolate chopped, 1 tbs gelatine, 2 tbs cocoa, 500 g cream cheese at room ...
Ingredients: 0.33 cup plain flour, 300 ml thickened cream, 1 tbs icing sugar, 15 g butter melted, 180 g dark chocolate, 2.5 tsp gelatine powder, 4 tbs dutch cocoa powder, 3 eggs, 0.33 cup caster sugar. Method: Preheat ...
... and line base and sides of a 25cm x 7.5cm terrine pan with baking paper. Melt butter, PLAISTOWE Premium Dark Chocolate and sugar in medium saucepan; stir continuously over a low heat until melted; cool 10 minutes. Stir ...
... and strawberries. Re-roll and transfer to serving plate. Serve. Chocolate Fudge sauce: Place 300ml cream, 100g dark chocolate, 3/4 cup brown sugar and 60g butter into a small saucepan. Stir over low heat until mixture is ...
... be a hit. Ingredients: 200 g digestive biscuits, 125 g unsalted butter melted, 3 tsp powdered gelatine, 200 g Woolworths white cooking chocolate chopped, 500 g cream cheese at room temperature, 300 ml thickened cream ...
... oven to 160°C. Grease two 20x5cm-deep round cake pans and line bases with baking paper. Place butter, 250g of the chocolate, 1 cup of water and sugar in a medium saucepan and stir over low heat until melted and smooth ...
... oven to 160°C. Line base and sides of 20cm square pan with paper. Use a metal spoon to stir butter, chocolate and vanilla together in a saucepan over medium heat until melted. Remove from heat. Stir in sugar, add eggs ...
... , 50 g marshmallows. Method: Heat up a pan to a medium heat to combine and melt all the chocolate butter and syrup together. While this is melting, prepare your dessert bowl by sprinkling some water around the inside and ...
... chopped, 5 eggs, 1.5 cup brown sugar, 50 g ground hazelnut meal. Method: Melt butter and milk chocolate together in a small pan over low heat. Stir until smooth. Remove from heat. Preheat oven to 180°C. Grease a ...
... base of a 23cm springform cake pan with baking paper. Line a baking tray with baking paper. Combine butter, 200g of chocolate and coffee in a medium heavy-based saucepan. Stir over low heat for 5 minutes or until melted ...
... this decadent no-bake cheesecake topped with Ferrero Rochers and raspberries. Ingredients: 250 g plain chocolate biscuits, 100 g unsalted butter, 0.5 pkt skin-on hazelnuts, 450 ml thickened cream, 500 g cream cheese, 0 ...
... oven to 150°C/130°C fan-forced and line a springform round cake tin with parchment paper. Melt the butter and chocolate in a large bowl in the microwave, working in 30 second bursts and stirring in between. Beat the egg ...
... needed. Combine the baking powder, cocoa powder, and almonds in a bowl and set aside. Heat the butter and 55g of the chocolate in a small saucepan over a low heat, stirring regularly, until melted and combined. Set aside ...
... melted, 0.5 cup sour cream, 3 tsp powdered gelatine, 180 g baking white chocolate, 0.75 cup caster sugar. Method: Combine biscuit crumbs and melted butter and pres sinto 6 x 6cm round cake ring moulds on a lined tray ...
... and spread evenly. Add spoonfuls of cream cheese mixture and remaining chocolate brownie mixture over the top and swirl together. Sprinkle with peanut butter-flavoured choc bits. Bake for 45 minutes or until top has set ...
... then transfer to a wire rack while you cook the remaining mixture. Make the icing. Put the cream cheese, chocolate, butter, vanilla and icing sugar in a bowl and beat until smooth and creamy. Spread over the tops of the ...
... . Method: Line the base of a 20 cm springform cake tin with nonstick baking paper. Melt the chocolate and butter in a heatproof bowl set over a saucepan of gently simmering water, stirring occasionally, making sure the ...
... Cool in pan for 5 minutes then transfer to a wire rack to cool completely. Meanwhile, to make the buttercream, place butter in the bowl of an electric mixer and beat on medium speed for 5 minutes or until pale and creamy ...
... paper cases. Sift flour and baking powder into a mixing bowl. Add sugar, 1/2 packet melted dark melts, butter, milk and eggs. Use an electric mixer to beat on low speed until combined. Increase speed to medium and beat ...
... for 15 minutes. Heat a 22cm crepe pan or large frying pan over medium heat. Grease the pan with a little butter, wiping out excess. Ladle and quickly swirl to evenly cover base. Cook for 2 minutes or until edges are set ...
... evenly melt sugar, until it is a dark, caramel colour. Whisk in 1/2 cup of cream, then butter, until smooth. Cool. Top pavlova with dollops of cream, poached pear and caramel sauce. Categories: Australian; Desserts; Pear ...
... .25 cup caster sugar, 0.25 cup caster sugar, 125 g butter, 60 g butter. Method: Preheat oven to 180°C/160°C fan-forced. Grease ... serve. Categories: Halal; North american; Chocolate cake; Desserts; Seafood free; Baking; Soy ...
... make the base using ginger biscuits - this add stexture and a subtle flavour contrast to the chocolate filling. Ingredients: 50 g unsalted butter, 90 g caster sugar, 25 g cocoa powder sifted, 2 pinches sea salt, 0.5 tsp ...
... tsp baking powder, 1 tbs brandy, 0.25 tsp almond extract, 150 g bittersweet chocolate chopped, 6 tbs butter. Method: Preheat the oven to 180°C. Butter an 20cm springform cake pan. Line with wax paper and dust with flour ...
... , 5 cup icing sugar mixture sifted, 375 g peanut butter whipped, 250 g cream cheese softened, 130 g premium ... a pretzel. Categories: High fibre; North american; Chocolate cake; Desserts; Seafood free; Low salt; Baking; ...
... 0.25 cup milk, 0.25 tsp vanilla extract, 1 tbs brown sugar, 3 tbs smooth peanut butter. Method: Place all the ingredients, except chocolate chips, in a microwave- safe mug, and combine using a fork. Fold in two-thirds of ...
... x 18cm springform cake pans. Using a stand mixer, beat butter, sugar and vanilla together until thick and pale. Add eggs ... with remaining raisins. Categories: North american; Chocolate cake; Desserts; Baking; Mothers day; ...
... the centrepiece of your festive celebrations. Ingredients: 630 g Green's Supreme Chocolate Cake, 3 free range eggs, 0.75 cup milk, 60 g unsalted butter softened, 300 ml Pura Double Thick Dollop Cream, 2 tbs icing sugar ...
... layer cake. Grab a bite. Ingredients: 180 g dark chocolate chopped, 1.25 cup thickened cream, 450 g Mission Soft & Fluffy Butter Flavoured Wraps, 15 g unsalted butter melted, 125 g strawberries hulled, halved, 125 g ...
... with baking paper. Whisk 1 cup hot water with cocoa to dissolve. Stir in milk and set aside. Beat butter and sugar together using electric beaters on medium for 10 minutes or until very pale and creamy. Add eggs, one ...
... the first 5 ingredients in a saucepan and gentle heat until chocolate has melted. Mix well. Remove from the stove and add butter. Beat mixture until butter has melted. Add the whiskey (optional). Pour over the cooling ...
... loosen up the dough. Once the dough is ready, transfer to a buttered loaf tin and bake in the oven for 30 minutes. While the cake is baking, melt the chocolate in a pan and then remove from the heat and combine with the ...
... ll never want to use your oven again. This chocolate cake stays so moist and there's no worrying ... tsp bicarbonate soda, 3 tbs cocoa powder, 3 tbs unsalted butter softened, 125 g castor sugar, 1 large egg room temperature ...
... . Method: Preheat oven to 160°C. Grease and line a deep 20cm-round cake pan with baking paper. Melt chocolate, butter and 3/4 cup water in a medium saucepan over low heat, stirring until smooth. Remove from heat and stir ...
... range eggs lightly beaten, 60 g unsalted butter, 0.5 cup chocolate fudge topping, 1 L Woolworths vanilla ice- ... following packet instructions and using milk, eggs and butter. Pour cake batter into the prepared pan and ...
... at party time. Ingredients: 175 g unsalted butter softened, 175 g caster sugar, 3 eggs lightly beaten, 150 g self-raising flour, 100 g plain chocolate, 100 g milk chocolate, 0.8 cup double cream at room temperature ...
Ingredients: 125 g butter at room temperature, 3 drops vanilla extract, 25 g dark chocolate shaved with a vegetable peeler (optional), 125 g caster sugar, 2 large eggs, 125 g self-raising flour sifted, 1 tsp vanilla ...
... with tofu so it's light and fluffy yet still rich and satisfying!; Ingredients: 250 g chocolate ripple biscuits, 100 g unsalted butter melted, 600 g Macro silken tofu drained, 2 tsp vanilla extract, 0.66 cup brown sugar ...
Ingredients: 250 g nice biscuits, icing sugar, 100 g butter melted, 2 punnets raspberries, 1 tbs gelatine, 250 g white chocolate, 250 g cream cheese, 395 g sweetened condensed milk. Method: Line base of a 20cm springform ...
... milk, 3.5 cup pure icing sugar, 125 g unsalted butter softened, 4 cup shredded coconut, 0.33 cup cocoa powder, ... to cut cake into 16 squares. Meanwhile, make the chocolate icing. Sift icing sugar and cocoa into a bowl. ...
... purée the remainder with 1/4 cup syrup until smooth. Beat butter and remaining sugar in a large bowl until pale and fluffy. ... on cake. Serve drizzled with syrup. Categories: Chocolate cake; Sweet potato; Seafood free; Low ...
Ingredients: 5 bamboo skewers, 5 Dreamy Choc Cookies, 200 g dark chocolate chopped, 2 tbs rainbow sprinkles. Method: Line a large rectangular baking tray with baking paper. Using a small heart-shaped cooking cutter or a ...
... syrup and stir to combine. Remove cake balls from freezer. Dip end of straw into choc mix, then insert into cake balls. Dip chocolate balls into chocolate mix, then return to freezer for 2 minutes. Coat once more in ...
... after each addition. Add cream of tartar, cornflour and vinegar, then beat until just combined. Add melted chocolate and fold gently to create a marbled effect. Using a large metal spoon, dollop large spoonfuls of ...
... . Meanwhile, roughly chop two-thirds of the cherries. Add chopped cherries, mixed spice and half of the chocolate to frozen dessert and stir to combine. Spoon frozen dessert mixture into pan. Smooth top. Top frozen ...
... maple syrup and stir to combine. Remove cake balls from freezer. Dip end of straw into choc mix, then insert into cake balls. Dip chocolate balls into chocolate mix, then return to freezer for 2 minutes.Coat once more in ...
... over medium heat for about 5 minutes or until custard thickens. Remove from heat and stir in half of the chocolate until melted. Pour mixture evenly into 10 x 1/3 cup capacity iceblock moulds. Tap firmly on the benchtop ...
... coffee and cream, this decadent recipe is the perfect dessert hack. Ingredients: 600 g Woolworths caramelised white chocolate mud cake, 1 cup espresso coffee cooled, 2 cups thickened cream whipped, 1 tbs cocoa powder, 1 ...
... , 1 L mint with cookies ice cream slightly softened, 6 egg whites, 1.5 cup caster sugar, 1 unfilled chocolate sponge 2 layer. Method: Separate sponge cakes and place 1 of the cakes on a baking tray (freeze remaining cake ...
... the bananas and mix with the cake mix mixture until combined.(The pic is the type of mix used just the chocolate flavoured one). Spoon mixture into muffin tray (I used mini) and bake for about 15 minutes or until skewer ...
... : 0.66 cup milk, 2 tbs icing sugar, 1 cup fresh raspberries, 10 meringue nests, 85 g chocolate mousse. Method: Empty chocolate mousse into a medium bowl. Add 2/3 cup milk. Using an electric hand mixer, beat on high ...
... bottles Woolworths buttermilk pancake shaker, 1.5 jar choc hazelnut spread. Method: Prepare pancake mix following ... ; Seafood free; Sesame free; North american; Chocolate cake; Pear; Strawberry; Low ingredient; Desserts. ...
... entertaining. It guarantees a sweet time with its indulgent flavour. Ingredients: 250 g choc ripple biscuits, 4 40g Flake chocolate bars, 600 ml Woolworths thickened cream, 395 g sweetened condensed milk chilled, 2 ...
Ingredients: 2 pkt Arnott's choc ripple plain biscuits, 600 ml Woolworths thickened cream, 1 punnet fresh strawberry washed, 1 punnet fresh blueberries washed, 1 punnet Driscoll's fresh raspberry washed. Method: Place ...
... one to get the circle shape. Once you've made your circle spread remaining cream over biscuits. Sprinkle it with chocolate flakes and set in the fridge (overnight is best). Once ready to serve, decorate with Jaffa's and ...
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