Silky Chocolate Tarte

A real treat if you are a chocolate lover ( I am one...) , actually this tarte is very quick to be made so try it out.

Ingredients

For the Chocolate Pastry: 100g butter, softened, 1/2 cup sugar, 1 egg yolk, 1 cup plain flour, 2 tabelespoons cocoa powder

Filling:100g butter, 150g dark chocolate, 1 small egg, 1 egg yolk, 2 tablespoons sugar

Instructions

To make the pastry: gently cream butter, sugar and egg yolk together. Mix in flour and cocoa to form a firm dough. Wrap in plastic wrap and refidgirate for 30 min. Roll out dough to 3 mm thick and use to line a buttered tart tin. Chill for 1 hour.

Preheat oven to 200°C, line the pastry shell with baking paper and fill with baking beans or rice. Bake blind for 15 minutes, remove beans or rice and return pastry back to oven to dry out for 3-4 min. Reduce oven temp to 160°C.

To make the filling, melt butter and chocolate together carefully in microwave until smooth. Whisk egg, yolk and sugar together until thick and pale. Fold egg mixture into melted chocolate until evenly coloured. Pour filling into pastry shell and bake for 15 minutes to set. Remove and leave to set to room temperature before slicing.

Decorate if you want to... ;)

Donauwelle - Donauwave

Making this cake is good fun. It is a classic cake we take to summer picknics or to a party where a cake is needed. For a party, double the recipe, and make big slabs of it on a big 

 baking tray

 

 Ingredients:

250g flour, 165g butter, 165 suger, 1 cup yoghurt, 2pkt vanilla pudding powder or 100g custard powder, 1pkt vanilla sugar or 1 tablespoon vanilla essence, 1 teaspoon baking powder, 4 eggs,  400g cherries,  20g cocoa powder, 500ml milk, 2 tablespoons of extra sugar, 250g butter, 250g dark chocolate.

Instructions:

Preheat oven to 175°C

Mix flour, soft butter, eggs, sugar, yoghurt, half of the vanilla pudding or custard, vanilla essence and baking powder to a creamy dough. Prepare baking tin with paper. Spread 2/3 of the dough onto baking tin. Mix the other 1/3 with the cocoa powder. Carefully spread on top of  the white dough. Spread the cherries on top ( I love cherries, so I top it with HEAPS!!!). Bake for 30 min by 175°C

Make a vanilla custard with the powder and 500ml milk and 2 tablespoons of extra sugar 

( in a little side dish mix custard powder, 3 tablespoons of the milk and sugar, heat rest of the  milk to boiling point, add the custard mix, stir till creamy) let cool down.

When butter and custard have about the same temperature, mix together till creamy.

Top the baked cake with custard mix, cool in fridge for minimum an hour. 

Top cake with melted chocolate, cool.

To cut the cake, use a hot knife.

Hedgehog slice

This yummy, yummy chocolate slice I first eat in Colenso Cafe . I didn't put the Colenso Cafe recipe in, as I know how upsetting it is, if somebody spills the beans about your baking secrets :). But this is a quite similar and just as yummy recipe.You can vary it as much as you want, put nuts in, coconut, raisins..... I will give you the basics.

Ingredients:

1 packet of butter (wine) biscuits, crushed

2 tablespoons of sugar
2 tablespoons of good cocoa
2 tablespoons of dessicated coconut
120g butter
1 large egg, beaten
150g good dark chocolate
60g butter

(I use dark toblerone as my chocolate)
Instructions:
- Melt butter with sugar, cocoa and coconut, stirring.
- When mixture is melted and smooth, remove from heat and cool a bit 

(otherwise you will end up with chocolate scrambled eggs!)
- add egg, stir in
- Add crushed biscuits, mix thoroughly (I find I don't use quite all the biscuits)
- Press firmly into a greased sandwich tin (or 20 x 20cm square tin)
- Melt chocolate with butter, and spread evenly on top
- Put in the fridge, and after about 10 minutes sprinkle a little extra coconut on top.
- Leave for a couple of hours, then cut into pieces.

Becky's Ginger Choc Cookies

If you love crystalized ginger, these cookies are an absolute must to try. These biscuits where the absolute seller in Tarte Cafe in the time when Becky worked there. All the surfers used to rock in and hang out on the bar to chat to this gorgeous, wonderful girl and munch her biscuits. Thanks Becky for a great recipe and good times! ;)

 

 Ingredients:

125g butter, 1 3/4 cup flour, 1 teaspoon baking powder, 1/2 cup suger, 1/2 cup brown suger, 1/2 teaspoon vanilla essence or 1 teaspoon vanilla sugar, 1 egg, 1/2 cup chocolate chips, 1/2 cup chopped crystalised ginger

Instructions:

Preheat oven to 180°C, Mix all ingredients to a soft dough, make golf-ball sized dough-balls, flatten slightly with a fork, bake for 15 minutes. Cool on rack

Russischer Zupfkuchen/Russian Cheesecake

Today we are making a family all time favorite. I started making this cake when I still had Tarte Cafe in New Zealand and it already then was a favorite. At the moment we make this cake for any occasion, as it is easy to make, it keeps long and is very delicious. The kids take big batches of it to school camp and comming back, everybody wanted the recipe.Ingredients:

200g flour, 1 teaspoon baking powder, 100g sugar, pinch of salt, 1 pkt of vanilla-sugar or 1 tablespoons vanilla-essence, 2 tablespoons cocoa, 1 egg, 1 tablespoon of lemonjuice, 100g butter,
4 eggyolks, 4 eggwhites, 250g butter, 250g sugar,
2 pkt of vanilla-sugar or 2 tablespoons vanilla-essence, 1 pkt vanilla custard powder
or g of vanilla custard powder, 5oog cream cheese or quark

Instructions:
Mix the flour, baking powder, sugar and vanilla-sugar or essence. Add lemon juice, cocoa, salt, 1egg and 100g butter. Kned into a ball of dough, wrap in gladwrap and store in fridge for at least 35 min. Preheat oven to 180°C.
Seperate the eggs, beat egg whites until they form a peak. In a seperate bowl, mix 250g butter, 250sugar, 2pkts vanilla sugar or 2 tbsp vanilla essence until light and fluffy. Add the 4 eggyolks and the vanilla custard powder. Add the beaten eggwhites and mix carefully. In the end, add the creamcheese/quark and blend to an even mix.
Take chocolate dough mix out of fridge, place baking paper into the bottom of a 24cm cake tin. Spread 3/4 of the dough onto bottom and sides of the tin, creating an even rim.
Fill cheesecake mix into prepared cake tin, spread evenly. Pinch off small pieces of the rest of the chocolate dough and spread them onto the cheesecake mix. You can also use a cookie cutter with a fun shape or cut out letters to make a name.
Bake at 180°C for 60 minutes in the middle of the stove. Cool in tin.
Refridgirate for minimum an hour. Enjoy

3 minute cake

This is our first cake and I have decided to make it a super-easy one. This is the perfect cake for students, need-a chocolate-fix-at-2am-cake or just a quick dessert cake on the go. It is easy, fast and yummy. Best to eat with hot chocolate sauce or ice cream. So here we will explain this one step by step.

Ingredients:

4 Tablespoons cake flour
4 Tablespoons sugar (I use brown sugar)
2 Tablespoons cocoa
1 Egg
3 Tablespoons milk
3 Tablespoons oil
1 Mug
I add 2 Tablespoons of yoghurt to the mix)

Instructions:mix flour, cocoa and sugar

Spoon in one egg

Pour in milk, oil (and yoghurt), mix well

Put in microwave for 3 minutes on maximum power (1000watt)

Wait until it stops rising and sets in the mug

Tip onto a plate, eat with hot chocolate sauce or ice-cream.Yummmmmmyy!!