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Recipes continued
cheese while processing until mixture is
smooth. Pour filling into crust and bake in
oven at 160° for approximately 50 minutes
or until firm. Cool in oven with door ajar.
Refrigerate for several hours before serving.
Chocolate Cake
1 ½ cups self-raising flour
½ cup cocoa
1 ½ cups caster sugar
pinch of salt
150g butter or margarine, at room
temperature
2 eggs
1 cup milk
1. Preheat oven to 180 °C, grease and line a
23cm cake tin.
2. Using the processing bowl fitted with the
processing blade, process self-raising flour,
cocoa, sugar and salt until well combined.
3. Add butter or margarine and eggs to
mixture and continue to process.
4. Remove the food pusher and add milk
through the feed tube and process for 5-10
seconds.
5. Remove the processing bowl cover and
scrape the sides of the bowl. Replace the
cover and continue to process until well
combined.
6. Remove the processing blade and pour
mixture into a prepared cake tin. Place
cake tin into the oven and bake for 35-40
minutes or until cooked, when tested with
a wooden skewer.
7. Allow the cake to cool for 5 minutes then
remove from baking pan. In the meantime
prepare the chocolate icing (see over).
Once the cake is completely cooled, ice
with the chocolate icing.
Chocolate Icing
40g butter
2 tablespoons cocoa
1/4 cup milk
2 cups icing sugar
Using the processing bowl fitted with the
processing blade, process all ingredients until
well combined.
Basic Buttercake
185g butter or margarine, at room
temperature
1 cup caster sugar
½ teaspoon vanilla
3 eggs
2 cups self-raising flour
¼ cup milk
1. Preheat oven to 180°C, grease and line a
23cm cake tin.
2. Using the processing bowl fitted with
the processing blade, process butter or
margarine, sugar and vanilla until well
combined.
3. Add eggs to the mixture and process until
combined.
4. Add the flour and milk and continue to
process until just combined. Do not over
process.
5. Remove the processing blade and spoon
mixture into a prepared cake tin. Place
cake tin into the oven and bake for 40-50
minutes or until cooked, when tested with
a wooden skewer.
6. Allow the cake to cool slightly and remove
from baking pan.