Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipe#01

Salmon Burgers

INGREDIENTS:

2 pounds salmon fillet, skin removed 2 egg whites 1 tablespoon Dijon mustard 1/2 cup fresh bread crumbs (from 2 slices white bread, ground in a food processor) 2 tablespoons chopped fresh dill kosher salt 2 tablespoons olive oil (if cooking on a stovetop) 4 brioche buns, toasted Mayonnaise, yogurt, thinly sliced onion, and pickles (optional), for serving.

Directions:

Step 1
Heat grill or stovetop to medium.

Step 2
Finely chop the salmon. Place half in a large resealable plastic bag and use a flat-surfaced meat pounder or a rolling pin to mash it.

Step 3
Place all the salmon in a large bowl. Combine with egg whites, mustard, bread crumbs, dill, and ½ teaspoon salt. Form four ¾-inch-thick patties.

Step 4
Place the patties on grill. Cook 4 to 5 minutes per side. (On a stovetop, heat the oil in a grill pan over medium heat and cook patties 5 minutes per side.)

Step 5
Serve the patties on the brioche buns, with the toppings of your choice.

Recipes#
1/5

Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipes#02

Avocado, Prosciutto, and Egg Open-Faced Sandwich

INGREDIENTS:

2 tablespoons olive oil, plus more for serving 4 large eggs kosher salt and black pepper 4 large slices country bread, toasted 1 avocado, sliced 2 ounces sliced prosciutto

Directions:

Step 1
Heat the oil in a large nonstick skillet over medium heat. Add the eggs and cook, covered, 2 to 4 minutes for slightly runny yolks. Season with ¼ teaspoon each salt and pepper.

Step 2
Dividing evenly, top the bread with the avocado, prosciutto, and eggs.

Step 3

Serve drizzled with additional oil and sprinkled with pepper.

Recipes#
2/5

Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipes#03

Slow Cooker Spaghetti Bolognese Sauce

INGREDIENTS:

. 2 Tbsp olive oil
. 1 lb ground beef
. 1 lb ground Italian sausage
. 1 onion, minced
. 7 cloves garlic, minced
. 2 (14.5-ounce) cans diced tomatoes, drained
. 1 (14.5-ounce) can of crushed tomatoes
. 2 (15-ounce) cans tomato sauce
. 3 bay leaves
. 1 tsp dried oregano
. 1 tsp dried basil
. Salt and pepper, to taste

Instructions:

Step 1
Heat olive oil in a skillet over medium high heat. Add ground beef, Italian sausage, onion and garlic. Cook until browned, about 4-5 minutes, making sure to crumble the beef and sausage as it cooks; drain excess fat. Use a potato masher to make the crumbling process easier.

Step 2

Place meat mixture into a slow cooker. Add diced tomatoes, crushed tomatoes, tomato sauce, bay leaves, oregano, basil, salt and pepper, to taste. Cover and cook on low for 8 hours.

Recipes#
3/5

Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipes#04

Roasted Poblano Corn Chowder

INGREDIENTS:

. 5 to 6 large poblano green chiles (to yield 1 1/2 cups roasted, peeled, and chopped), (can sub canned chopped green chiles, enough to yield 1 to 1 1/2 cups, the amount depends on how hot the chiles are)
. 3 Tbsp butter
. 2 medium onions, diced (about 2 1/2 cups)
. 2 ribs celery, diced (about 3/4 cup)
. 1 clove garlic, minced (1 teaspoon)
. 2 medium yukon gold potatoes, peeled, cut into 1-inch chunks (10 - 12 ounces)
. 4 ears of corn (enough to yield 4 cups of corn kernels), or 4 cups of corn
. 5 cups chicken stock
. 1 teaspoon kosher salt
. 2 bay leaves
. 1 teaspoon ground cumin
. 1/2 teaspoon dry oregano
. 1 cup heavy cream
. 1/2 teaspoon black pepper
. 2 limes, one sliced for garnish, one for juice (can substitute lemon juice)


Method:

Step 1
Roasting-chiles-for-corn-chowder-1 roasting-chiles-for-corn-chowder-2
Roast the chiles. There are lots of ways to do this (see How to Roast Green Chiles over an Open Flame), I tend to just put them either directly on the flame, or in one of those grill pans with holes in them, over the gas flame. You can roast them on a grill or under a broiler. Just make sure they get blackened all over. Then put them in a bowl, cover the bowl and let them steam. When they've cooled down enough to touch, use your fingers or a dampened paper towel to strip off the charred bits. Cut them open, remove and discard the stem, seed pod and inside veins. Roughly chop the chiles and set aside.
poblano-corn-chowder-1a poblano-corn-chowder-2

Step 2
Melt butter in a 5 to 6 quart heavy-bottomed pot on medium high heat. Once the butter is melted, add the onions and the celery, stir to coat with the butter. Cook for 8 to 10 minutes, lowering the heat to medium, until the onions and celery are softened and are beginning to brown.

Step 3
While the onions are cooking, if using fresh corn on the cob, cut the fresh kernels of corn away from the cobs.
poblano-corn-chowder-3 poblano-corn-chowder-4

Step 4
Once the onions and celery are beginning to brown, add the garlic and cook for a minute more. Add the potatoes and the stock to the pot. Add the bay leaves, cumin, oregano, and salt. Increase heat and bring to a simmer. Lower heat to maintain a simmer and cook for 8-10 minutes until the potatoes are just cooked through.
poblano-corn-chowder-5 poblano-corn-chowder-6

Step 5
Add the corn kernels to the pot and cook for 4 to 5 minutes, until cooked through. Add the chopped roasted poblanos to the pot.
poblano-corn-chowder-7 poblano-corn-chowder-8

Step 6

Remove the bay leaves. Stir in the cream. Add black pepper, more or less to taste. At this point, if you want a thicker base for your chowder, you can use an immersion blender or standup blender to purée about a third of the soup.

Recipes#
4/5

Top 5 Favorite Real Simple Recipes

Top 5 Favorite Real Simple Recipes

Recipes#05

Oatmeal Chocolate Coconut Chewy Cookies

INGREDIENTS:

. 1 cup butter, softened
. 1 1⁄4 cup brown sugar, packed
. 1⁄2 cup white sugar
. 2 egg
. 2 tbsp milk
. 2 tsp vanilla extract
. 1 3⁄4 cup all-purpose flour
. 1 tsp baking soda
. 1⁄2 tsp salt, optional
. 3 cup rolled oats
. 2 cup semi-sweet chocolate chips
. 1 cup walnuts, chopped (optional)
. 1 cup shredded coconut

Directions:

Step 1
Preheat oven to 375 degrees F (190 degrees C).

Step 2
In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time, then stir in the milk and vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture until well blended. Stir in the oats, chocolate chips, walnuts and coconut until evenly distributed. Drop by rounded tablespoons onto ungreased cookie sheet.

Step 3
Bake 10 to 12 minutes in the preheated oven for a chewy cookie or 14 minutes for a firmer cookie.

Step 4
Cool for 1 minute on the cookie sheet and remove to wire rack. Cool completely and store in tightly sealed container.

Recipes
5/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#01

Chocolate Pistachio Fudge

INGREDIENTS:

. 350 gr dark chocolate (70 % cocoa), chopped
. 1 small can (sweetened)condensed milk (397 gr)
. 30 gr butter
. pinch salt
. 150 gr shelled pistachios

Method:

Step 1
Put the chopped chocolate, condensed milk, butter & salt in  a pan, over a low heat and stir to melt.

Step 2
Put the shelled pistachios in a freezer bag and bash with rolling pin until broken but still chunky.

Step 3
Add the nuts to the melted chocolate mixture and mix together well.

Step 4
Pour the mixture into a throwaway foil baking tray 23 cm square (or a 23 cm square baking tray lined with baking paper) and smooth it out evenly with a spatula.

Step 5
Leave to cool then refrigerate until set firm. About 2 hours should do it but overnight is better.

Step 6

Remove/cut away the foil tray or lift the fudge out with the baking paper. On a clean board cut into 8 rows then cut those into about 8 pieces each. You may have to trim the edges (and eat them). Store in the fridge.

Recipes#
1/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#02

Passionfruit-glazed lemon curd sponge cakes

INGREDIENTS:

 . 1 x 460g pkt Double Unfilled Sponge Cake
 . 125ml (1/2 cup) thickened cream
 . 2 tablespoons Lemon curd
 . 80g (1/2 cup) icing sugar mixture
 . 1 tablespoon canned passionfruit pulp

Method:

Step 1
Use a serrated knife to trim the side of each sponge cake to form a square. Cut each cake into 4 squares, then cut each square in half horizontally. Divide the bases among serving plates.

Step 2
Use a balloon whisk to whisk the cream in a bowl until firm peaks form.

Step 3
Spread the lemon curd over the cut side of each cake base. Top with the cream and remaining cake.

Step 4
Sift the icing sugar into a small bowl. Add the passionfruit pulp and stir until well combined. Spread over the top of the cakes, allowing a little to run over the sides. Serve immediately.

Recipes#
2/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#03

Berry ice-cream baskets with couli

INGREDIENTS:

 . 1 x 1L ctn vanilla ice-cream, softened slightly
 . 1 x 500g pkt frozen mixed berries
 . 2 tablespoons icing sugar mixture
 . 4 Danish Delight Waffle Baskets

Method:

Step 1
Transfer the ice-cream to a bowl, reserving the container. Add 300g of the berries to the ice-cream and combine. Return to the container. Place in the freezer for 2 hours or until firm.

Step 2
Meanwhile, place the icing sugar and remaining berries in the bowl of a food processor and process until well combined. Strain through a fine sieve into a jug, gently pushing the berry mixture through with the back of a spoon. Discard the seeds.

Step 3
Divide waffle baskets among serving plates. Add scoops of berry ice-cream. Drizzle over the couli to serve.

Recipes#
3/5

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#04

Banana Splits with Peanut Brittle

INGREDIENTS:

 . 200g dark chocolate, chopped
 . 1 1/2 cups thickened cream
 . 4 small bananas, peeled
 . 1 litre vanilla ice-cream

Peanut Brittle:
 . 1/2 cup caster sugar
 . 1/4 cup roughly chopped roasted salted peanuts

Method:

Step 1
Make peanut brittle: Line a baking tray with baking paper. Place sugar and 2 tablespoons warm water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved (don't boil). Increase heat to medium. Bring to the boil. Cook, without stirring, for 6 to 8 minutes or until deep golden. Remove from heat. Stir in peanuts. Carefully pour mixture onto prepared tray. Stand at room temperature for 1 hour or until set. Break into small pieces.

Step 2
Place chocolate and half the cream in a heatproof, microwave-safe bowl. Microwave on high (100%) for 2 to 3 minutes, stirring every 30 seconds with a metal spoon, or until smooth. Set aside to cool for 20 minutes.

Step 3
Using an electric mixer, beat remaining cream until stiff peaks just form. Spoon into a piping bag fitted with a 1cm fluted nozzle.

Step 4
Using a knife, cut bananas in half lengthways. Place in sundae dishes. Top each with 2 scoops ice-cream and 2 tablespoons chocolate sauce. Pipe over cream. Sprinkle with brittle. Serve.

Top 5 Delicious Dessert Recipes

Top 5 Delicious Dessert Recipes

Recipe#05

S’Mores Pancakes

INGREDIENTS:

For the pancakes:
. 1 cup all-purpose flour
. 2 tablespoons unsweetened cocoa powder
. 2 tablespoons granulated sugar
. 1 tablespoon light brown sugar, packed
. 1 teaspoon baking powder
. 1/2 teaspoon baking soda
. 1 cup buttermilk
. 1 large egg
. 2 heaping tablespoons canola or vegetable oil
. 1 teaspoon vanilla extract

For the toasted marshmallow cream:
. 6 jumbo marshmallows
. 1 cup heavy cream
. 1 tablespoon confectioners' sugar
. 1/4 cup chopped graham crackers

For the chocolate sauce:
. 4 ounces semi-sweet chocolate chips
. 1/2 cup heavy cream
. 1 tablespoon butter

INSTRUCTIONS:

Step 1
Place the jumbo marshmallows on a cookie sheet lined with parchment paper. Place on lower rack of oven, and broil marshmallows until nice and brown on top, between 30-60 seconds. Remove pan from oven and gently turn the marshmallows over, and broil until they are golden brown. (Be sure to keep an eye on them because they burn very quickly.) Set aside to cool.

Step 2
To make the pancakes, in a large mixing bowl, whisk together the flour, cocoa powder, sugars, baking powder and baking soda; set aside.

Step 3
In a large measuring cup or bowl, whisk together buttermilk, egg, oil and vanilla. Add wet to dry, and fold gently to combine. Do not overmix; batter will be thick and lumpy.

Step 4
Heat a non-stick skillet over medium heat and melt extra butter to coast skillet.

Step 5
Pour about 1/4 cup of batter onto the griddle surface in a circular pattern. Cook pancakes on first side until bubbles form and the bottom is brown and crisp, flip and cook on second side until crisp and done. Remove the pancake and place in a warm oven (about 225 degrees). Repeat the process until all the pancakes are done.

Step 6
In an electric mixer fitted with the paddle attachment, whip cream until stiff peaks are just about to form. Beat in powdered sugar until stiff peaks form. Add toasted marshmallows and gently fold until marshmallows are combined. Add graham crackers and fold gently.

Step 7
To make the glaze, place the chopped chocolate in a heatproof bowl; set aside. Heat the cream in a small saucepan over medium heat until it just begins to bowl. Remove from heat and pour over chocolate. Let stand one minute, then add butter and stir until smooth. Let stand, stirring occasionally until slightly thickened.

Step 8
To assemble pancakes, add one pancake to a serving plate, top with whipped cream. Add another pancake and continue the process until desired. Drizzle chocolate sauce over pancakes and serve. Add additional chopped graham crackers for garnish.

Recipes#
5/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#01

Crock Pot Cheesy Pasta and Beef Casserole

INGREDIENTS:

. 1 tbsp canola oil
. 1 pound ground beef
. ½ cup chopped onion
. 1 tsp Worcestshire Sauce
. ½ tsp dry mustard
. ½ tsp salt
. ½ tsp pepper
. ¼ tsp garlic powder
. ¼ tsp onion powder
. 2 8oz cans tomato sauce
. 14. 5 oz can diced tomatoes in basil, garlic and oregano
. 1 pound penne pasta
. 2 cups shredded cheddar cheese

Method:

Step 1
Heat oil in a large skillet and brown beef

Step 2
Transfer beef to crock pot, stir in onion, Worcestershire sauce, dry mustard, salt, pepper, garlic powder, onion powder, tomato sauce and diced tomatoes

Step 3
Cover and cook on low for 8 hours

Step 4
Cook pasta on stove top according to directions

Step 5
Stir cooked pasta into beef mixture just before serving

Step 7
Top with Cheddar cheese.

Recipes#
1/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#02

Penne Gorgonzola with Chicken

INGREDIENTS:

. 1 package (16 ounces) penne pasta
. 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
. 1 tablespoon olive oil
. 1 large garlic clove, minced
. 1/4 cup white wine
. 1 cup heavy whipping cream
. 1/4 cup chicken broth
. 2 cups (8 ounces) crumbled Gorgonzola cheese
. 6 to 8 fresh sage leaves, thinly sliced
. Salt and pepper to taste

Method:

Step 1
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.

Step 2
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.

Step 3
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#03

Beef-Stuffed Zucchini

INGREDIENTS:

. 4 medium zucchini
. 1 pound ground beef
. 1/2 cup chopped onion
. 3/4 cup marinara or spaghetti sauce
. 1 egg, beaten
. 1/4 cup seasoned bread crumbs
. 1/4 teaspoon salt
. 1/4 teaspoon pepper

. 1 cup (4 ounces) shredded Monterey Jack cheese

Method:

Step 1
Cut zucchini in half lengthwise; cut a thin slice from the bottom of each with a sharp knife to allow zucchini to sit flat. Scoop out pulp, leaving 1/4-in. shells.

Step 2
Place shells in an ungreased 3-qt. microwave-safe dish. Cover and microwave on high for 3 minutes or until crisp-tender; drain and set aside.

Step 3
Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the marinara sauce, egg, bread crumbs, salt, pepper and 1/2 cup cheese.

Step 4
Spoon about 1/4 cup into each shell. Microwave, uncovered, on high for 4 minutes. Sprinkle with remaining cheese. Microwave 3-4 minutes longer or until a thermometer inserted into filling reads 160° and zucchini are tender. Serve with additional marinara sauce.

Recipes#
3/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#04

Flavorful Chicken Fajitas

INGREDIENTS:

. 4 tablespoons canola oil, divided
. 2 tablespoons lemon juice
. 1-1/2 teaspoons seasoned salt
. 1-1/2 teaspoons dried oregano
. 1-1/2 teaspoons ground cumin
. 1 teaspoon garlic powder
. 1/2 teaspoon chili powder
. 1/2 teaspoon paprika
. 1/2 teaspoon crushed red pepper flakes, optional
. 1-1/2 pounds boneless skinless chicken breast, cut into thin strips
. 1/2 medium sweet red pepper, julienned
. 1/2 medium green pepper, julienned
. 4 green onions, thinly sliced
. 1/2 cup chopped onion
. 6 flour tortillas (8 inches), warmed

Method:

Step 1
In a large resealable plastic bag, combine 2 tablespoons oil, lemon juice and seasonings; add the chicken. Seal and turn to coat; refrigerate for 1-4 hours.

Step 2
In a large skillet, saute peppers and onions in remaining oil until crisp-tender. Remove and keep warm.

Step 3
Discard marinade. In the same skillet, cook chicken over medium-high heat for 5-6 minutes or until no longer pink. Return pepper mixture to pan; heat through.

Step 4
Spoon filling down the center of tortillas; fold in half. Serve with cheese, taco sauce, salsa, guacamole and sour cream.

Recipes#
4/5

Top 5 Quick Dinners Recipes

Top 5 Quick Dinners Recipes

Recipe#05

Potato Kielbasa Skillet

INGREDIENTS:

. 1 pound red potatoes, cubed
. 3 tablespoons water
. 3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
. 1/2 cup chopped onion
. 1 tablespoon olive oil
. 2 tablespoons brown sugar
. 2 tablespoons cider vinegar
. 1 tablespoon Dijon mustard
. 1/2 teaspoon dried thyme
. 1/4 teaspoon pepper
. 4 cups fresh baby spinach
. 5 bacon strips, cooked and crumbled

Method:

Step 1
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

Step 2
In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Step 3
Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted.

Recipes#
5/5

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#01

Chocolate and Raspberry Baked Ricotta Cake

INGRESIENTS:

 . 3/4 cup (165g) reduced-fat ricotta cheese (see note)
 . 2 cups self-raising flour
 . 1/4 cup cocoa powder
 . 1 cup caster sugar
 . 100g butter, melted
 . 1 cup hot water
 . 1 cup frozen raspberries

Raspberry sauce
 . 1/4 cup caster sugar

 . 1 cup frozen raspberries

Method:

Step 1
Preheat oven to 160°C. Grease and line base and sides of a 6.5cm-deep, 22cm (base) round cake pan with baking paper.

Step 2
Sift flour and cocoa into a bowl. Add sugar, butter, water and ricotta. Mix well. Gently fold through raspberries. Pour mixture into pan. Bake for 1 hour and 20 minutes or until a skewer inserted into the centre comes out clean. Stand in pan for 5 minutes. Turn onto wire rack to cool.

Step 3
Make raspberry sauce: Combine sugar and 2 tablespoons cold water in a saucepan over medium heat. Cook, stirring, for 5 minutes or until syrup thickens slightly. Add raspberries. Remove from heat and set aside for 15 minutes.

Step 4
Cut cake into wedges. Place on plates. Spoon over raspberry sauce. Serve.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#02

Chocolate Coconut Cake

INGREDIENTS:

 . 125g butter, softened
 . 1 cup caster sugar
 . 1/2 teaspoon coconut essence
 . 2 eggs
 . 1 1/2 cups Healthy Baker self-raising flour
 . 1/4 cup cocoa powder
 . 1/2 cup desiccated coconut
 . 1 cup milk
 . double cream, to serve

Chocolate buttercream
 . 200g butter, chopped

 . 200g dark chocolate, chopped

Method:

Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 6.5cm-deep, 20cm (base) round cake pan. Line with baking paper. Using an electric mixer, beat butter, sugar and coconut essence until fluffy. Add eggs, 1 at a time, beating well after each addition.

Step 2
Sift half the flour and half the cocoa over butter mixture. Add half the coconut. Stir to combine. Add half the milk. Stir to combine. Repeat with remaining flour, cocoa, coconut and milk. Spoon into prepared pan. Smooth top. Bake for 55 minutes or until a skewer inserted in the centre comes out clean. Stand in pan for 10 minutes. Turn out onto a wire rack to cool.

Step 3
Make Chocolate buttercream: Place butter and chocolate in a glass or ceramic bowl over a saucepan of simmering water. Stir until smooth. Cool to room temperature. Beat mixture with a wooden spoon until thick and spreadable.

Step 4
Using a serrated knife, cut cake in half crossways. Place bottom of cake on a plate. Spread with one-third of buttercream. Sandwich with cake top. Spread remaining buttercream over top and side of cake. Serve with cream.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#03

Flourless Chocolate and Orange Cake

 INGREDIENTS:

 . 2 valencia oranges
 . 200g dark chocolate, chopped
 . 100g butter, chopped
 . 8 eggs
 . 1 1/3 cups (300g) caster sugar
 . 3 cups (300g) almond meal
 . Double cream, to serve

 . Icing sugar, to serve

Method:

Step 1
Place the oranges in a saucepan. Cover with water and a lid. Bring to the boil. Reduce to a low heat. Cook for 30 minutes. Remove the oranges and set aside to cool. Roughly chop and place in a food processor. Process until a coarse paste forms.

Step 2
Melt the chocolate and butter in a heatproof bowl over a saucepan of simmering water, stirring often until smooth. Set aside to cool. (Alternatively melt in a microwave-proof bowl in the microwave on Medium/50% power, stirring every 30 seconds, for 2 minutes.)

Step 3
Preheat oven to 180°C. Line a 22cm cake pan with non-stick baking paper. Use an electric beater to beat the eggs and sugar in a large bowl until well combined.

Step 4
Fold in the almond meal, orange paste and chocolate mixture until well combined. Pour into the cake pan. Bake for 1 hour 20-25 minutes or until a skewer inserted comes out clean. Allow to cool in the pan.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#04

Light Chocolate Cake

INGREDIENTS:

 . 75g unsalted butter, softened
 . 1 cup caster sugar
 . 2 eggs
 . 1 1/2 cups self-raising flour
 . 1/3 cup cocoa powder, sifted
 . 1/2 teaspoon bicarbonate of soda
 . 1 cup reduced-fat milk

 . cocoa powder and mixed berries, to serve

Method:

Step 1
Preheat oven to 180°C/160°C fan-forced. Grease a 22cm fluted ring pan.

Step 2
Using an electric mixer, beat butter, sugar, eggs, flour, cocoa, bicarbonate of soda and milk on low speed for 1 minute or until just combined. Increase speed to high. Beat for 2 minutes or until thick and creamy.

Step 3
Spoon mixture into pan. Smooth top. Bake for 45 to 50 minutes or until a skewer inserted in the centre comes out clean. Remove from oven. Stand cake in pan for 5 minutes. Turn out onto a wire rack to cool.

Step 4
Place cake on a plate. Dust with cocoa. Top with berries. Serve.

Top 5 Chocolate Cake Recipes

Cake is a form of sweet dessert that is typically baked. In its oldest forms, cakes were modifications of breads but now cover a wide range of preparations that can be simple or elaborate and share features with other desserts such as pastries, meringues, custards and pies.

Top 5 Chocolate Cake Recipes

Recipe#05

Classic Chocolate Cake

INGREDIENTS:

 . 1 1/3 cups (200g) plain flour
 . 2 tablespoons cocoa
 . 1 teaspoon baking powder
 . 1/2 teaspoon bicarbonate of soda
 . 200g good-quality dark chocolate, chopped
 . 225g unsalted butter, softened, chopped
 . 1 cup (220g) caster sugar
 . 1 teaspoon vanilla extract
 . 4 eggs
 . 1/2 cup (125ml) milk
 . Chocolate ganache icing and chocolate curls, to decorate

Method:

Step 1
Preheat the oven to 160C. Grease and line a 24cm round springform cake pan.

Step 2
Sift the flour, cocoa, baking powder and bicarbonate of soda into a bowl. Set aside.

Step 3
Melt the chocolate in a heatproof bowl set over a pan of barely simmering water (don't let bowl touch water). Cool slightly.

Step 4
Beat butter and sugar with an electric mixer until light and fluffy. With beaters on medium speed, add vanilla, then add eggs, 1 at a time, beating well after each addition. Pour in cooled chocolate and beat until well combined. Beat in a third of sifted ingredients, followed by a third of the milk. Repeat until all ingredients are incorporated, beating until smooth.

Step 5
Pour mixture into the pan and bake for 45-55 minutes until risen and a skewer inserted in the centre comes out clean. Cool in the pan on a rack for 10 minutes, then invert onto rack to cool completely.

Step 6
To serve, spread the icing over the top and sides of the cake using a hot palette knife, then decorate with chocolate curls.

Step 7
To make chocolate ganache: Melt 150g chopped good-quality dark chocolate with 125ml pure cream and 20g unsalted butter in a heatproof bowl set over a pan of simmering water (don't let the bowl touch the water). Stir until well combined, then set aside for 30 minutes to cool and thicken before use.

Step 8
To make chocolate curls: Using a palette knife, spread melted chocolate 2-3mm thick on a hard clean surface such as a glass chopping board or marble slab that you can move. Stand at room temperature until almost set. Shave curls using a peeler or palette knife, pulling towards you at an angle. If the chocolate breaks, it is set too hard - leave in a warm place until more pliable. To make small curls, simply run a peeler along the side of a block of chocolate.