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In a food processor, puree the beans, water/coffee, 1 egg and vanilla until smooth. Set aside. Combine butter and sugar in a food processor or using an electric beater, until pale and fluffy. Add the remaining eggs one at a time, processing or beating well after each addition. Add bean mixture and process or beat until combined.
Grease a 12 cup minimum capacity cake tin and preheat oven to 170C. Add water, sugar, butter and cocoa to a medium sauce pan on low heat until sugar and butter melts. Bring to a simmer for 5 minutes. Add bicarbonate of soda and simmer for approximately 2 minutes. Remove from heat and cool for 10 minutes.
Grease and line a 20cm cake pan with baking paper. Use an electric mixer to beat butter until light and fluffy. With motor operating, gradually add the condensed milk and beat until well combined. Add eggs, one at a time, beating well after each addition. Sift flour, cocoa powder and baking powder over butter mixture.
Place butter, sugar, bicarbonate of soda, cocoa and water in a saucepan and bring to boil for 5 minutes. Allow to cool for 15 minutes and either beat in eggs and flour with beaters. Alternatively, put into a food processor, add eggs and flour and process for a minute or so. Pour mixture into a greased and lined 20 cm round tin.
Method. Preheat oven to 180C. Grease and line a loaf. Soak the coconut and peanuts in the milk. Cream the butter and sugar. Add 2 eggs and beat well. Add the milk and coconut mixture with self-raising flour and cocoa, and stir until combined. Pour into the prepared tin and level off the mixture. Place in oven on the middle shelf and bake until ...
Preheat oven to 180C. Grease a pudding steamer with butter and line the base with a circle of GLAD baking paper. In a saucepan, melt the butter over a medium heat. Mix butter with all other ingredients to make a smooth batter. Pour into pudding steamer and bake in preheated moderate oven for 50 - 60 minutes, or until a skewer inserted into the ...
Preheat oven to 150C. Cake: Heat butter, sugar, chocolate and water in a saucepan and stir over low heat until well combined. Sift both flours together and blend into chocolate mixture. Stir in eggs, sour cream and vanilla. Pour the mixture into a deep 20cm pan and cook for approximately 1-2 hours depending on your oven.
Preheat oven 160C. Grease and line two 20 cm round cake tins. Blend all ingredients together in a food processor and pour evenly into tins and bake for 40 minutes. When cooked tip onto wire rack, remove baking paper and cool. Make icing by blending the icing ingredients together. Sandwich with icing and top the cake with icing.
In a mixing bowl, cream butter and caster sugar. Beat eggs in a separate bowl and add vanilla essence. Sift cocoa powder, flour and soda over butter mixture. Add eggs. Stir ingredients until mixed. Add boiling water slowly so eggs don't cook. Mix well and pour equal amounts into each baking tin. Bake for approximately 30 minutes, and wait 15 ...
Place biscuits in a bowl, pour over chocolate mixture and stir to combine. Pour into prepared tin and use the back of a spoon to press in firmly. Refrigerate for 2-3 hours. Melt remaining chocolate and butter in a heat proof bowl over a double boiler, stirring until smooth. Release the cake from the tin and invert onto a plate.
Find the best Chocolate Cupcake recipes for every occasion and delight your taste buds. Bake a variety of Chocolate Cupcakes and surprise your family with delightful treats.
