Melt chocolate and butter in a small saucepan, cool 10 minutes.
In the meantime, in a separate bowl, whisk eggs and sugar together.
Add vanilla extract/essence
Add flour and whisk until flour is well mixed in.
When chocolate has cooled stir in egg mixture.
Fill 7 oz. ramekins about 3/4 of the way full with chocolate batter.
Bake for 15-20 mins (don’t go overboard or it’ll be huge!)
The cake should be cake spongy on the top but the middle of the cake should be melty and gooey-the consistency of pudding, not too runny.
Do not let it overcook. Watch these babies closely!
Serve with ice cream or whipped cream.
Credit goes to: https://www.favfamilyrecipes.com/melting-cake/
Place dates, water and bicarbonate of soda in a saucepan and simmer for 5 minutes
Beat together 80g of butter, caster sugar and eggs
Add date mixture to butter and sugar alternately with flour
Cook in 3 litre casserole on a low heat for 1/2 hour with the vent closed and 1/2 hour with the vent open. Alternately cook in a 20 cm (8 inch) cake tin at around 160 degrees for approximately 45 mins to 1 hour.
Mix brown sugar, remaining 200g butter and cream in a saucepan on a low heat.
Press crumb mixture on base and sides of 20cm springform pan. Refrigerate while preparing filling.
375g packaged cream cheese
3/4 cup cup castor sugar
3 teaspoons plain flour
3/4 cup sour cream
1 tablespoons lemon juice
90g dark chocolate
1 tablespoon instant coffee powder
1 tablespoon coffee liqueur (Tia Maria or Kahlua)
1 tablespoon water
1 egg yolk
Beat cream cheese until softened; combine with sugar and flour; beat well.
Beat in eggs, sour cream and lemon juice. Pour half cheesecake mixture into prepared crumb cast.
Put roughly-chopped chocolate, coffee powder, liqueur, water and lightly-beaten egg yolk in top of double-saucepan; stir over simmering water until chocolate melts and mixture becomes thick. Remove from heat cool slightly.
Swirl half chocolate mixture gently through cheesecake mixture in crust with small spatula.
Top with remaining cheesecake mixture; swirl remaining chocolate through top half of cheese-cake.
Bake in moderately slow oven 1 hour to 1 hour 10 minutes or until set. Remove from oven; allow to become cold refrigerate overnight. Remove sides from pan put cheesecake on to serving place; top with prepared cream.
3 teaspoons instant coffee
1 teaspoon hot water
1 cup cream
1 tablespoon sugar
Dissolve coffee powder in hot water. Put cream, coffee, and sugar in bowl; refrigerate 30 minutes; beat until thick.
Makes: roughly 48 sausage-rolls
Time: roughly 30 mins to prepare, 30 mins to cook
4 sheets ready rolled puff pastry
1 tablespoon milk
500g veal mince, or beef mince
500g sausage mince
1 small brown onion, finely chopped
1 small red onion, finely chopped
1 medium carrot, coarsely grated
3 cloves garlic, crushed
1/4 cup finely chopped fresh flat-leaf parsley
1 1/2 tablespoons tomato sauce
1/4 cup (60ml) Worcestershire sauce
Preheat oven to 220C/200C fan-forced. Line 2 large baking trays with baking paper.
Thaw puff pastry. Meanwhile, combine milk and egg in a small jug. Whisk well. Combine veal mince, sausage mince, onion, carrot, garlic, parsley and sauces in a large bowl. Season with salt and pepper. Divide mixture into 8.
Lay a sheet of pastry on a flat surface. Cut sheet in half horizontally. Spoon 1/8 of the mince mixture down along the long side of one pastry half, shaping mince into a long sausage shape. Brush opposite long edge with a little egg mixture
Roll up pastry to enclose filling, finishing seam side down. Brush top of log with egg mixture. Cut into 6 short pieces. Place pieces, seam side down on prepared tray, 2cm apart. Repeat with remaining mince mixture, pastry and egg-wash.
Bake for 25-30 minutes or until golden and cooked through.
When cooking, bake on a tray with baking paper or ideally on a pizza tray so the oil drops beneath and the rolls stay crispy!