AMAZING CHOCOLATE LEMONADE CAKE

It always works out and does not fail to impress. You can even make it at the end of a dinner party when you have had a couple of glasses of bubbly!

Serves 8 to 12


Ingredients

•1 packet rich chocolate cake mix
•1 packet chocolate instant pudding mix
•2 eggs
•1/3 cup vegetable oil
•1 cup lemonade
•Toblerone chocolate sauce
•200g toblerone chocolate
•¼ cup/125ml thickened cream
•2 tsp Tia Maria, Kahlua or Baileys


Method

1.Lightly grease a microwave safe ring cake pan with butter to avoid sticking.
2.Place cake mix and pudding mix in bowl and stir to combine
3.Add eggs, oil, lemonade and stir to combine.
4.Pour evenly into cake pan and place in microwave, elevate off base of microwave (use a dinner plate turned upside down).
5.Cook on high for 7-9 minutes.
6.Remove and set aside to cool for a short time. Allow to stand for 5 minutes before turning out.
7.Turn cake out onto serving plate.
8.To make the chocolate sauce place chocolate and cream in microwave jug.
9.Cook for 1 minute on high.
10.Remove and stir using a spatula.
11.Continue process for 30 seconds each time until the chocolate is melted and combines well with cream.
12.Add Tia Maria, Kahlua or Baileys.
13.Pour chocolate sauce over the cake and serve with double cream.

GESONDHEIDSRYS:

(4 porsies)

Bestandele

½K (125 ml) bruin rys
½K (125 ml) lensies
½K (125 ml) gort
3 K (750 ml) water
1 t (5 ml) gegeurde sout
1 E (15 ml) botter of olie
62,5ml gekapte pietersielie
3/4 K (187,5 ml) gerasperde wortel


SO MAAK JY:

Mikrogolf die rys, lensies, gort en water 20 minute saam in 'n toe bak by HOOG (100 %).
Maak los met 'n vurk en voeg die oorblywende bestanddele by. Meng deur en laat 'n paar minute staan.
Hierdie rys vries besonder goed en is ewe lekker met hoender of geroosterde vis.

FRIED RICE

Feeling like Asian food?
Try out this fried rice recipe you can make in the microwave!


You will need the following:

1 cup rice (I use long grain, Jasmine or Basmati)
1 1/2 cups water
1 cup chopped vegetables (fresh or frozen)
1 medium chopped onion
2 slices bacon, chopped
1 tablespoon oil
1 tablespoon tomato sauce (ketchup)
1 tablespoon soy sauce


METHOD:

Combine ingredients and microwave!

COCONUT CARAMEL STICKY PUDDING (Wheat Free)

Serves: 4
Allergens: Wheat free

Prep time: 15 minutes
Cooking time: 25 minutes

Ingredients:
1 1/2 cups cream
1/2 cup desiccated coconut
1 t vanilla extract
1/2 cup grated palm sugar
4 egg yolks, beaten

Cooking instructions:

Preheat the oven to 180 C.

Place a saucepan over a medium to low heat and add the cream,coconut, vanilla extract and palm sugar. Bring to a simmer and stir until the sugar dissolves.

Remove from the heat and pour into a mixing bowl, along with the egg yolks. Whisk until combined, then transfer to a heatproof dish.

Place the dish in a bain-marie (or in a larger baking dish filled with a shallow pool of water) and bake for 20 minutes, or until the pudding is golden and set.

Remove from the oven and refrigerate to set before serving.

KAHLUA-DRENCHED TIRAMISU TOPPED WITH DELICATE CHOCOLATE SHAVINGS

Ingredients:
2 x 250 g tubs mascarpone
1 cup fresh cream
1 vanilla pod, split and seeds scraped out
2 Madeira loaf cakes
1 cup strong black coffee
1/3 cup Kahlua
100 g organic dark chocolate, grated
cocoa powder, to dust

Cooking instructions:

In a large mixing bowl, whisk the mascarpone, cream and vanilla seeds until combined. Cut the Madeira cakes into slices and dip each slice into the coffee. Arrange the slices to cover the bottom and sides of your serving dish. Drizzle over the Kahlua and any remaining coffee. Spread the mascarpone mixture over the cake slices and scatter over the chocolate.

Dust generously with cocoa powder and chill overnight.