Related Searches: Chocolate Ganache, Chocolate Mug Cake
... 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 in egg ...
... aside for about 1 hour to cool and set. To make the ganache, place 100g white chocolate, 100g milk chocolate and 200g dark chocolate in separate bowls. Heat 300ml cream in a small pan until bubbles appear around the edge ...
... for 15 minutes or until cake springs back when lightly touched. Allow to cool in tin. Place 400g of the dark chocolate in a heatproof bowl over a pan of simmering water and stir until melted. Set aside and allow to cool ...
... 160°C. Sift self-raising flour & plain flour together. Add half of the sifted flour in 2 batches to the chocolate mixture, whisking to combine. Add 2 eggs lightly beaten, whisk well then add remaining flour in 2 batches ...
... caster sugar with brown sugar and egg yolks for 1 minute or until thick and pale. Fold in melted chocolate mixture, hazelnut meal and flour until smooth. In a separate large bowl, using a clean whisk, whisk egg whites ...
... separated, 25 g icing sugar sifted, 500 g mascarpone, 1 orange finely grated zest, 75 g orange-flavoured chocolate finely grated. Method: Arrange the sponge fingers in the base of a shallow 2-litre serving dish. Drizzle ...
... handful unskinned almonds roughly chopped. Method: Lightly grease the square tin. In a small pan, melt the butter, chocolate, and syrup, then remove from the heat and stir in the biscuits, raisins, and almonds. Mix well ...
... caster sugar, 5 150 g egg white, 350 g unsalted butter diced, 50 g CSR brown Sugar, 50 g dark Chocolate, 125 ml cream thick, 25 g unsalted butter, store-bought white marshmallows. Method: Preheat the oven to 160°C Fan ...
... 80 g butter, 1.25 cup cream, 500 g cream cheese, 100 g fried noodles, 2 egg whites, chocolate mini eggs, 2 tbs chocolate hazelnut spread, 0.5 seal salt flakes, 0.33 cup caster sugar, 2 teaspoons gelatine dissolved in 1/4 ...
... powder, 1 tsp baking powder, 0.5 cup desiccated coconut, 0.75 cup pure cream, 200 g Woolworths dark cooking chocolate finely chopped. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 20cm round (6cm deep) cake ...
... 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, 1 cup brown sugar, 1 tbs gold ...
... 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 ...
... 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 ...
... baking paper, allowing the sides to overhang by at least 8cm. Line a baking tray with baking paper. Place chocolate and oil into a heatproof bowl and place over a saucepan of simmering water (ensuring the base of bowl ...
... or until light and fluffy. Scrape down sides of bowl and add icing sugar. Beat for a further 1 minute. Add chocolate with the mixer running on low speed, then increase to medium-high speed and beat for 2 minutes or until ...
... , 750 g cream cheese, 0.75 cup caster sugar, 0.25 cup caramel topping, 70 g McVitie's Milk Chocolate Flipz. Method: Place original digestives into a food processor and blitz until a fine crumb forms. Transfer to a medium ...
... until melted and combined. Transfer to a mixer bowl and chill in the freezer for 15 minutes. Beat the chocolate mixture and cream cheese with an electric mixer until smooth. Add the cream and beat until thick and creamy ...
... and mixture is smooth. Transfer to a bowl and refrigerate for about 30 minutes, stirring occasionally, until the chocolate mixture has thickened to a spreadable consistency. Cut one end of the sponge roll at an angle and ...
... Preheat 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 ...
... : 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, 0.5 cup caster sugar, 0 ...
... onto a baking tray and place in refrigerator for 30-40 minutes or until firm. Remove from fridge and unroll. Chocolate will break off into large long shards. Return to refrigerator on a tray line with baking paper until ...
... slightly. Method: Beat the cream cheese and sugar with an electric mixer until just combined. Mix in the chocolate and then fold through the cream. Set aside. Combine the coffee and Marsala in a shallow dish; allow ...
... microwave-safe mug. Whisk milk and oil together in a jug. Pour into mug and stir well to combine. Add chocolate. Microwave on high for 70-90 seconds or until top is set and cake is just firm. Serve with cream. Categories ...
... 0.75 cup Woolworths vegetable oil, 0.5 cup sour cream, 0.5 cup strong black coffee cooled, 400 g tub chocolate frosting. Method: Preheat oven to 190°C/170°C fan-forced. Grease a 20cm (7cm deep) round cake pan. Line base ...
... bowl with 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 ...
... 15 minutes to cool slightly, then remove from tin and transfer to a wire rack to cool completely. To make chocolate icing, put Whole Earth Sweet Granules and boiling water into a small bowl and stir. Then set aside for 5 ...
... each and re-roll. Place onto prepared tray and freeze for 30 minutes. Melt chocolate melts in a small bowl. Dip each ball into the chocolate to coat, allowing excess to drain off. Decorate with sprinkles and place back ...
... from the tin and allow to cool on a rack. Meanwhile, make the ganache by heating the cream and adding the chocolate and sweetener in a pot over a medium heat (do not boil). Allow to cool until it starts to thicken. Cut ...
... sugar mixture, 8 fresh strawberries to decorate, 6 eggs at room temperature, 2 cup caster sugar, 200 gwhite chocolate melts to dip strawberries. Method: Preheat oven to 180°C. Grease the base and side of two 20cm round ...
... with a layer of sponge fingers. Cover and refrigerate for 4 hours or overnight. Melt the second packet of white chocolate melts. Spread in a fine layer on a piece of baking paper or foil. Using a knife, mark the surface ...
... cider vinegar, 2 cups almond milk, 0.66 cup olive oil, 1.75 cups coconut sugar, 170 g Pana organic dark chocolate pieces roughly chopped, 0.5 cup full fat coconut milk. Method: Preheat your oven to 180°C and grease a 7 ...
... . Gradually add icing sugar and cocoa, beating until combined. Add milk and beat until combined. To make the chocolate glaze, stir icing sugar, cocoa and 1 tbs boiling water in a medium bowl until smooth. Level tops of ...
... 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. Cool for ...
... 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, sour ...
... cinnamon, 0.25 cup Lucky Australian natural sliced almonds to serve, 0.5 cup thickened cream, 200 g dark chocolate finely chopped. Method: Preheat oven to 180°C/160°C fan-forced. Grease a 24cm springform pan. Line base ...
... It doesn't get easier than this dessert recipe. Ingredients: 600 g Woolworths chocolate mud cake, 0.25 cup chocolate-hazelnut spread, 100 g white chocolate broken into pieces. Method: Place cake in a large bowl. Using a ...
... to cool completely. Heat cream in a small pan until almost boiling. Remove from heat and add dark chocolate. Stir until chocolate has melted. Cool until just beginning to thicken. Place cake on a wire rack over a baking ...
... low heat for 5 minutes or until just beginning to simmer. Do not boil. Remove from heat, pour over chocolate and allow to stand for 3 minutes before stirring gently until melted and combined. Add enough black food colour ...
... in a microwave-safe bowl. Microwave on high for 2 minutes, stirring every 30 seconds, or until melted. Spread chocolate over prepared tray. Stand until set. Place one mud cake, icing-side up, on a serving plate or cake ...
... 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 and ...
... skin-on hazelnuts, 450 ml thickened cream, 500 g cream cheese, 0.75 cup caster sugar, 2 blocks dark chocolate, 1 tbs gelatine powder, 1 pkt Ferrero Rocher gift box (16), 2 pkt raspberries. Method: Lightly grease a 19cm ...
... the oven to 180°C/160°C fan-forced and grease an 8 inch round cake tin with butter. Melt 75g of dark chocolate and 150ml of stout in a glass bowl over a pan of boiling water, stirring. Set aside to cool. In the bowl of ...
... 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 yolks ...
... oven to 180°C/160°C fan-forced. Grease and line a 23 cm round baking tin with baking paper. Melt 100 g chocolate in the microwave for 1 minute on high. Mix and return for another 1 minute. Let it cool and set aside. Cut ...
... 150 g powdered sugar sifted. Method: Spray a 23X6 cm springform cake pan with non-stick spray. Add the chocolate cookies and melted butter to a food processor, pulse until the cookies and butter start to clump and stick ...
... eggs, 1.66 cups thickened cream, 0.25 cup plain flour, 0.25 cup cocoa powder, 0.5 block 180g dark chocolate roughly chopped. Method: Preheat oven to 220°C/200°C fan-forced. Grease a 22cm springform pan. Line pan with 3 ...
... . Prepare cake mix according to packet instructions. Spoon batter equally among prepared cases. Top with half of the chocolate and then a raspberry in each hole. Bake for 18-20 minutes or until a skewer inserted in the ...
... cake with remaining frosting. Refrigerate for 10 minutes. Meanwhile, line a baking tray with baking paper. Place chocolate in a medium microwave-safe bowl. Microwave on high for 1 minute, stirring halfway through with a ...
... Process half of the biscuits to form coarse crumbs. Place half of the coarsely crushed biscuits and 2 crushed chocolate bars over base of prepared pan to cover. Place the other half of the coarsely crushed biscuits in a ...
... to cool in the tin for 10 minutes before inverting onto a wire rack to cool completely. Melt the remaining chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Do not allow the base of ...
... bring to a simmer, ensuring that it does not boil. Remove the mixture from the heat and pour it over the chocolate in the bowl. Allow to stand for 1-2 minutes. Add the butter to the bowl and begin stirring the mixture ...
... : 130 g caster sugar, 1 pavlova magic mix egg, 600 ml thickened cream, 1 punnet raspberries, 60 g margarine, 1 rich chocolate cake mix, 1 egg. Method: Pre-heat oven to 160°C (conventional) or 140°C (fan-forced). Mix ...
... : 2 cup self-raising flour, 0.75 cup caster sugar, 1 egg, 0.5 cup cocoa powder, 12 lindt lindor milk chocolates, 0.25 cup vegetable oil, 1 cup milk. Method: Preheat oven to 200 degrees celsius. Line a 6 hole muffin tin ...
... . Place the cream cheese and lemon rind in a bowl and mix until smooth. Add eggs, lemon juice and the melted chocolate and mix. Pour over the biscuit base and bake for around 30 mins or until just set. Turn off the oven ...
... caramilk mini eggs, 80 g butter 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 ...
... 0.5 cup plain flour, 0.75 cup thickened cream, 160 g butter, 250 g pitted prunes, 300 g good-quality dark chocolate, 0.25 cup premium Dutch cocoa, 4 free range eggs, 0.5 cup firmly packed brown sugar, 1 cup caster sugar ...
... gently fold into creamed mixture. Carefully stir through frozen raspberries and 1pkt(180g) NESTLÉ Bakers Choice Dark Chocolate Chunks. Spoon into prepared tin. Bake for one hour or until a skewer inserted into the centre ...
... , 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 temperature, 60 g hazelnuts dry roasted ...
... 1 tbs icing sugar, 15 g butter melted, 180 g dark chocolate, 2.5 tsp gelatine powder, 4 tbs dutch cocoa powder, 3 ... until soft peaks form. Gradually add melted chocolate and cooled gelatine mixture, stirring gently until ...
... cakes to level, if needed. Meanwhile, to make the ganache, heat cream in a small saucepan over low heat. Place chocolate in a bowl. Pour over cream and set aside for 5 minutes. Stir well until smooth. To make the honey ...
... , 2 tbs cocoa, 4 eggs, 0.75 cup brown sugar, 0.50 cup caster sugar, 140 g cream cheese with chocolate, 0.75 cups thickened cream. Method: Preheat oven to 200°C. Grease a 24x30cm swiss rollpan and line with paper. Beat ...
... mud cakes, 300 g jumbo marshmallows, 0.33 cup Top 'n' Fill Caramel, 3 granita biscuits finely crushed, milk chocolate Easter eggs. Method: Using a sharp knife, level cakes, removing icing. Place 1 cake on a serving plate ...
... , 250 g strawberries halved or sliced, 1 tsp white wine vinegar, 0.75 cup pure cream, 150 g gluten-free dark chocolate roughly chopped, 6 egg whites, 1.5 cup caster sugar, 1.5 tsp sea salt flakes. Method: Preheat oven to ...
... bowl combine 1 tsp oil to melted Nestlé Bakers' Choice Dark Choc Melts and stir until well combined. Spread chocolate evenly over a clean work surface or marble board and set aside for 15 minutes or until set. Run an ...
... 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 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 assisted ovens) Gas Mark 4. Have ...
... and line a 20cm springform cake tin and set aside. In a medium bowl add self raising flour and drinking chocolate, mix well and set aside. In a mixer add olive oil, sugar and vanilla essence, beat on medium speed for ...
... 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 & toasted, 120 g unsalted butter softened, 1 tbs ...
... total. Insert each ball with a cake pop stick or skewer. Refrigerate for 15 minutes or until firm. Place chocolate in a small heatproof bowl over a small saucepan of simmering water (make sure base of bowl doesn't touch ...
... , 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 ...
... ml water boiling, 250 g cream cheese, 140 g thickened cream, 70 g white sugar, 1 punnet fresh raspberries. Method: Chocolate Cake: Preheat the oven to 180C/350F and line the base of two 6-inch cake tins. Combine the milk ...
... egg free range, 60 g caster sugar, 1 medium orange keep zest and juice, 60 g self raising flour, 50 g milk chocolate, 100 g icing sugar. Method: Pre-heat the oven to 180°C/160°C fan-forced and lightly grease your cupcake ...
... cup milk save 4 tsp for later, 1 tsp vanilla extract, 1 medium lime zest and juice only needed, 100 g white chocolate broken, 150 g ricotta, 50 g icing sugar. Method: Pre-heat the oven to 170°C. In a mixing bowl, combine ...
... cups sugar, cream, salt and vanilla, then beat until combined. Add flour and beat until combined. Fold in melted chocolate. Pour mixture into pan. Bake for 1 hour or until cheesecake is dark brown and has set but with a ...
... Place mud cake in a large bowl. Using hands, break up cake and combine into a soft dough. Place chocolate in a microwave-safe bowl. Microwave on high for 1 minute, stirring occasionally, until melted and smooth. Stir in ...
... spreadable. Place cake on a plate. Spread with frosting and serve. Categories: Halal; North american; Chocolate cake; Desserts; Seafood free; Baking; Soy free; Pescatarian; Tree nut free; Peanut free; Vegetarian; Sesame ...
... lemon oil), 20 g skimmed milk powder, 0.75 tsp sea salt, 4 tbs double cream, 200 g good-quality dark chocolate 70% cocoa, chopped, 425 g full-fat cream cheese, 135 g soured cream, 4 large eggs. Method: Preheat the oven ...
... and coconut dessert, minus the effort. Ingredients: 440 g chocolate cake mix, 1 cup coconut milk, 113 g salted butter melted, 2 eggs, 65 g pecans toasted and chopped, 100 g flaked coconut toasted, 60 ml coconut whipped ...
... it cool. In a small sauce pan, heat up the cream until warm but not boiling. Pour it on top of the chocolate and let it stand for 2 minutes. Tip in the vanilla and beat it with an electric mixer until fluffy. Spread the ...
... cake using a pressure cooker you'll never want to use your oven again. This chocolate cake stays so moist and there's no worrying about forgetting it in the oven. Ingredients: 100 g plain flour, 0.75 tsp bicarbonate ...
... in flour. Add eggs and yolk, one at a time, beating well after each addition. Stir in sour cream and melted chocolate. Pour mixture into prepared shell. Place pan on a baking tray. Bake in the centre of the oven for 50 ...
... tested. Stand for 15 minutes. Remove from pan. Cool on a wire rack. Chill for 4 hours. To make the ganache, place chocolate in a bowl. Heat cream in a small pan over medium heat until it just comes to the boil. Pour over ...
... cake mix, 0.66 cup milk, 2 free range eggs lightly beaten, 60 g unsalted butter, 0.5 cup chocolate fudge topping, 1 L Woolworths vanilla ice-cream, 0.33 cup roasted hazelnuts coarsely chopped, 62.5 g raspberries ...
... oven to 180°C. Butter an 20cm springform cake pan. Line with wax paper and dust with flour. Melt the chocolate in a heatproof bowl over a saucepan of simmering water. Remove from the heat and cool until tepid. Beat the ...
... a palette knife. Bake for 20-25 minutes, or until firm, then turn out onto a wire rack. Break both the chocolate bars into a bowl and gently melt them over a pan of simmering water. Remove the bowl from the pan. Allow ...
... : Preheat oven to 190°C/170°C fan-forced. Line a baking tray with a large sheet of foil. Place chocolate and 1/4 cup cream in a heatproof bowl. Microwave on high for 1 minute, stirring halfway through, or until melted ...
... . In a clean food processor bowl, add tofu, vanilla and sugar and process for 30 seconds or until smooth. Add chocolate and 2 tbs cacao and process until smooth. Pour mixture over base and bake in the oven for 30 minutes ...
... and leave to cool completely. Slice each cake in half horizontally. To make the ganache, melt the dark chocolate and combine with the plant-based milk. Sandwich the cakes together using half the ganache for the first 3 ...
... 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 pan with baking ...
... in the centre comes out clean. Cool completely in the tin. Cut into wedges and serve. Categories: North american; Chocolate cake; Desserts; Seafood free; Baking; Pescatarian; Egg free; Vegan; Vegetarian. Complexity: 3.
... 4 tsp baking powder, 1 cup oil, 1 cup boiling water, 300 g cadbury milk chocolate, 250 g fresh whipped cream, 8 ferrero chocolates, 6 tbs caramel. Method: Separate eggs and beat egg white stiff. Sift all dry ingredients ...
... 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 ...
... turn out onto a wire rack to cool. Use a serrated knife to cut cake into 16 squares. Meanwhile, make the chocolate icing. Sift icing sugar and cocoa into a bowl. Add enough boiling water (about 140ml) to mix to a smooth ...
... and sugar until smooth. Add sour cream and beat well. Add eggs, one at a time, beating well. Stir in chocolate. Pour over base. Bake for 45 minutes. Cool in tin for 2 hours. Transfer to fridge and chill overnight. Remove ...
... g cultured style unsalted butter melted, 1 tsp icing sugar, 1 tsp orange rind finely grated, 18 fresh raspberries, 6 tbs chocolate dessert sauce, 0.25 cup honey, 250 g light cream cheese, 0.5 cup ricotta, 2 eggs, 200 g ...
... on HIGH for 2 minutes. Drizzle cake with melted chocolate. Top with grated chocolate and a cherry. Categories: Mug cake; Quick and easy dessert; Chocolate; Cherry; Seafood free; Low salt; Pescatarian; Wheat free; High ...
... low heat for 10 minutes until liquid has been completely absorbed. Remove from heat. Stir in nuts, flour and chocolate. Transfer to cake pan. Smooth surface. Bake panforte for 40 minutes. Remove pan from the oven and set ...
... , spread three-quarters of the choc 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 ...
... 2 tsp vanilla extract, 1 cup self raising flour, 0.5 cup cocoa, 170 g butter melted, 300 g dark chocolate melted. Method: Remove the cooked beetroot from its packet and drain. Chop in processor until almost a purée. Set ...
... of a spoon. Place cake on a wire rack over a tray. Drizzle icing over the cake. Categories: Chocolate cake; Beetroot; Seafood free; Soy free; Pescatarian; Peanut free; Halal; Desserts; Baking; European; Tree nut free ...
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